Sulawesi Green Coffee Beans

Coffee arrived in Sulawesi, Indonesia’s largest island, in the 1700s via the Dutch East India Company. Today, the heart of Sulawesi’s specialty coffee production is in Tana Toraja, where smallholder farmers cultivate coffee on steep, forested slopes at elevations reaching up to 1,800 meters above sea level.

Much of Sulawesi’s coffee is grown in semi-wild conditions, and old Typica-derived varieties still thrive in the region’s cool mountain climate. The most widely used processing method is Giling Basah, or wet-hulling. This post-harvest technique is the traditional processing method across much of Indonesia.

The result? Sulawesi green coffee beans are known for their bold, full-bodied cup character with low to medium acidity, rich chocolate and spice notes, and a smooth, syrupy finish. These coffees are ideal for deeper roast profiles and blends that call for structure and depth.