The unique sensory experience of Indonesian coffees has always been the central point of our much- loved Janszoon blend. A lot of this distinctive flavour originates from the Giling Basah method of processing coffee after harvesting. This involves peeling the final delicate parchment skin away from the coffee we roast while the seed is still fairly wet, hence the western name for the process, wet- hulling. When mastered Giling Basah produces striking, exotic coffees with an instantly recognisable quality.
The island of Sumatra is most well known for this process but the strikingly beautiful island of Sulawesi to the East produces some exceptional Giling Basah coffees too.
At the heart of Sulawesi’s coffee production is the Tana Toraja region. Here coffee grows on lush mountains surrounding rice paddies, and traditionally farmers would hand hull their coffee before drying it on roadside tarpaulins. With a goal of refining this process, building transparency and getting recognition for the smallholders of the Toraja, the Sulotco Jaya Abadi mill has been collecting coffee from the nearby Bolokan village and processing more centrally in a controlled way.
The results elevate the community’s coffee, bringing layers of flavours whilst retaining the exotic and distinctive character of Giling Basah. The dark chocolate flavour that is so appealing with this origin remains the foundational flavour along with an exotic cedar and clove like spice. Orange citrus, dried fruit and malt loaf flavours follow and there are subtle notes of passion fruit on the finish.
These are complimented by a viscous and rich mouthfeel and low intensity acidity. We’ve developed this roast to bring out the most of the chocolate and spice like character, making it ideal as a single origin espresso or for people who enjoy milk with their coffee. Its also a great way for Janszoon drinkers to try out the world of single origin coffees while still having a comforting level of familiarity.
If you are brewing Bolokan as an espresso here’s a recipe we enjoyed in the lab. How much you put into the portafilter will depend on your machine. It brews viscous, rounded espresso full of dark chocolate, dried fruit and malf loaf flavours.
Ratio: 1 : 1.88 ratio / 17g : 32g
Brew time: 30 - 32 seconds
Brew Temperature: 91°C
If you’re not sure about ratios this means ‘dry coffee weight: brewed coffee weight’. Weight is a more consistent way of measuring than volume and we always recommend using an inexpensive set of digital scales that have 0.1g resolution when brewing at home. If you can change the temperature of your espresso machine, we’ve added notes on preferred temperature as well. Changing temperature can impact on the types of flavours most present as well as the intensity of the acidity in an espresso.