Sulawesi Kalossi

Flavor : Bakers chocolate, black tea, brown sugar, spice, candy, cocoa nectarine, plum

After an eternity, we finally landed a beautiful Sulawesi Kalossi coffee.

It is a rare and exotic coffee that should be on every coffee lover's bucket list.

This Indonesian will undoubtedly hit the spot for those who enjoy bold, rich, robust coffees.

Grown on a small island, processed by the traditional Sumatran method of wet-hulling, this fantastic coffee has a broad array of flavours wrapped in a rich body.

It is a delicious-tasting coffee to savour long after the final sip.

Like all wet-hulled coffees, Sulawesi requires a much finer grind. For those of you new to using Single Origin Sulawesi coffees, please ensure you set the grinder fine enough for espresso extraction/

Other brew methods are less sensitive to the grind setting.

Guide - Treated like any other Indonesian coffee where the grind needs to be made finer and dose higher. You can squeeze and punish this coffee and it will keep on rewarding you with prodigious flavors and cup complexity.

Orders will ship via AusPost or StarTrack for large, bulky orders.

This coffee has X-factor in spades. Interesting and alluring in it's charming sweet flavors. All round excellence.

☕ 1kg Sulawesi Kalossi Coffee Beans: Rare Indonesian Arabica - Wet-Hulled Excellence

Experience the legendary taste of Sulawesi Kalossi coffee beans .

Sourced from the ancient Toraja region on the Indonesian island of Sulawesi (formerly Celebes), this

. This is the best lot we have tasted in 15 years, and it is extremely difficult to source.

A genuine rarity has returned! We are thrilled to share this unique and highly sought-after lot of Sulawesi Kalossi Grade 1 coffee beans with our wonderful customers.

Wild-grown in the ancient Toraja region on the small Indonesian island of balanced by subtle hints of nectarine and white grape acidity.

looking for a complex cup with heavy body and fascinating candy sweetness that contrasts the deep, earthy tones.

Buy 1kg of this exotic Indonesian coffee today before this rare lot sells out!

. This process is key to developing its signature bold flavor and heavy body.

Optimal Rest Period (De-Gas): For the best flavor, these beans need an extended de-gas period after the roast date. The most significant flavor development occurs between days 9 and 14 post-roast. We recommend a typical rest period of 7 to 10 days (potentially shorter in warmer climates).

A Note on Freshness: Wet-hulled coffees undergo "rapid flavor transformations" during the first week. If your freshly roasted coffee tastes "weird" initially, don't worry—it’s a normal part of its lifecycle! Please wait for the 7-10 day development period to complete; the patience is well worth the reward of a fully developed, wonderful cup.

This exceptional fresh lot is available exclusively in 1kg packs only .

A Single Origin coffee comes from one identifiable country, region, producer, farm or lot. This allows the coffee’s individual character to be more clearly expressed than it might be in a blend.

Start with the flavour profile rather than the country name alone. Consider whether you prefer chocolate and caramel, fruit and sweetness, bright acidity, floral aromas or heavier body.

Balanced, full-bodied coffees with rounded sweetness are usually the easiest starting point. Colombian, Brazilian and some Central American coffees are often approachable choices for customers beginning to explore Single Origins.

Not necessarily. Single Origin coffees are valued for their distinctive character, while blends are designed to provide balance, consistency and a particular flavour profile. The better choice depends on what you enjoy and how you brew.

Yes. Many Single Origin coffees perform very well as espresso, although some are brighter, lighter or more delicate than traditional espresso blends. The result depends on the coffee, roast profile and brewing recipe.

Yes. Single Origin coffees are seasonal agricultural products, so availability can change as harvests, lots and supply conditions vary. Even when the country remains the same, the region, producer, variety or flavour profile may change over time. Often twice or three times a year.

Bakers chocolate, black tea, brown sugar, spice, candy, cocoa nectarine, plum

Flavour is influenced by origin, altitude, climate, soil, coffee variety, processing method, harvest conditions and roasting. These variables can create noticeable differences in sweetness, acidity, body and aroma.

The external shade of a roasted coffee is more influenced by the brix (su