Dry process
Body
Acidity
Steven Macatonia at the export house
Sulawesi Aged
From selected farms
Kalossi district, Sulawesi.
Most coffees are shipped from origin straight after harvesting and milling, but our aged coffee is stored in the Far East, under humid conditions for several years. This imparts a dramatic quality which is a highly prized very heavy body and velvety soft mouth-feel.
Celebrated spirits writer Dave Broom memorably named it ‘the Black Hole of coffee’ at a tasting because of these very characters. The taste is very concentrated with hints of spice and cedar and is an outstanding coffee to follow a sumptuous feast.
Sourced from the same Co-operative as our Sulawesi Kalossi, this coffee, instead of being shipped straight from harvest and processing, is bagged and stored in specially constructed warehouses in Sulawesi for around seven years.
This specially controlled ageing creates a dramatic change within the final cup of coffee, imparting a highly prized heavy body and removing virtually all trace of acidity. Deeper, earthier and complex notes are pulled to the fore, making this a perfect conclusion to an after dinner feast.
Any coffee can of course be aged, but to ensure clarity of flavour and quality, a sound process must be developed, which when practiced correctly itself becomes an art. We have tasted many in the past which have a 'baggy', damp taste to them - so working with and supporting the right producer is absolutely vital.