This is worth savoring: The first roast of a Sulawesi wet hulled Toraja Pango Pango is a masterclass in patience and precision. With a Behmor 1600 in hand, the process unfolded like a carefully choreographed dance—300 grams of beans, a 5-minute preheat, and a delicate balance of heat and timing. The wet hulled profile, a hallmark of Indonesia’s Toraja region, promises bold flavors, but the true test lies in how the roaster navigates the curve between underdevelopment and over-roasting.
The roast began at P5, a high heat that quickly brought the beans to life, their surfaces glistening with the promise of caramelization. As the first crack echoed, the beans shifted from darkening to a deep, almost obsidian sheen. The transition to P3 was critical—too aggressive, and the beans risked becoming bitter; too gentle, and the complexity would remain locked. The 1:30 mark, with a 13.6% weight loss, signaled a balance struck between clarity and richness. Yet, the real verdict remains pending, as the beans now rest in a quiet anticipation of their first cup.
Wet hulled processing, where beans are dried with the husk intact, imparts a unique sweetness and earthiness. For Toraja Pango Pango, this method amplifies the coffee’s natural sugars, creating a profile that’s both fruity and full-bodied. The Behmor 160, with its precision control, becomes a silent partner in unlocking these traits. But even the best equipment can’t compensate for a rushed roast. The 13.6% loss is a benchmark, but the true magic lies in how the beans evolve post-roast.
The lesson here is simple: great coffee is a conversation between bean and roaster. Timing, heat, and patience must align. For those new to the craft, this roast offers a blueprint—start slow, trust the process, and let the beans speak.
Share your journey in the comments.
What’s your first roast story? Share your journey in the comments.
Questions & Answers
What is Sulawesi Wet Hulled Toraja Pango Pango?
A coffee from Sulawesi, Indonesia, processed using the wet hulling method. It has a unique flavor profile with notes of chocolate and spice, and is known for its rich body and complexity.
How is Sulawesi Wet Hulled Toraja Pango Pango processed?
It is processed using the wet hulling method, where the parchment is removed after fermentation. This results in a coffee with a distinct flavor and lower acidity compared to other processing methods.
Information sourced from industry reports and news outlets.
