About This Coffee
The 15 farmers in Angin Angin, a small community in Enrekang, Sulawesi, are focused on improving their coffee through specialty processing methods. Arabica has been cultivated in Enrehang since the 1800s, when local traders made the town of Kalosi their base of operations. The name Kalosi eventually became synonymous for all Arabica from Sulawesi, including those from the more northern, Toraja.
Kalosi is no longer the epicenter of trade - this has shifted north to Toraja and south to Makassar. Today the majority of coffee produced in Enrekang is sold as wet parchment to large traders in Toraja or Makassar, ending up as a blended commercial grade wet hulled process.
These farmers in Angin Angin are using innovation and a focus on specialty production to bring the focus back to Enrekang. We’re proud to be supporting them as they gain attention for their innovation and quality-focus.
Cultivation
Enrekang is home to the Duri ethic group. The steep terrain surrounding Gunung Latimojong, the tallest mountain in Sulawesi, is ideal for coffee cultivation. The mountain’s peak reaches 3,478 meters above sea level.
In addition to cultivating coffee, small producers in the region grown vegetables and cloves, a popular spice for home and commercial use.
Harvest & Post-Harvest
During the harvest season, coffee is handpicked, with labor usually supplied by the immediate family.
While Indonesia is known for its unique ‘Wet Hulled’ Process (Giling Basah), the 15 farmers in Angin Angin are focused on using specialty processing methods to produce unique, high-quality coffees.
With this Fully washed lot, the coffee sorted, pulped and dry fermented for 48 hours. After fermentation, parchment is washed in clean water and dried on raised beds and on tarps. Parchment is turned frequently to ensure even drying. Sucafina Indonesia purchases dry parchment from farmers in the community. Parchment is milled and graded for export at our partner dry mill in West Java.
Coffee in Indonesia
Indonesia has a long coffee producing history, but recently their coffees have been overlooked by the specialty market. Thanks to our innovative and ever-expanding supply chain, we are proud to bring you high-quality coffees from many of Indonesia’s unique regions, accompanied by in-depth traceability information.
Indonesia is perhaps best known for its unique wet hulling process (giling basah). Though its exact origins are unclear, wet hulling most likely originated in Aceh during the late 1970s.
Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult.