In the very north of Toraja are the highest growing areas where coffees are brought by the farmers down to the local markets of Sapan and Minanga to sell to collectors for the larger mills. A lot of the cup quality of Sulawesi coffees is the result of the post-harvest process, the wet-hull method, called "Giling Basah."

Sulawesi rivals the best Sumatran coffees with deep-toned flavors and maple-syrupy body that results in a stunning, clearer taste profile. Classic Sumatran earthiness is there, but at lower levels, allowing a hint of chestnut or other nuttiness to come through. The darker roast levels are where this coffee really begins to develop intense, thick, oily body and dark, chewy cup flavors. The aromas of this coffee conjure up images of the rich compost from a forest floor--moss, crushed leaves, and wild mushrooms--offset with a sweet, butterscotch finish.