Sulawesi Karangan

At the forefront of the production is Yolar Tirta of Toduri Coffee, whose family has been involved in the region’s coffee trade for generations.

Arabica has been cultivated in Enrekang since the 1800s, when local traders established Kalosi as a key hub. Over time, the name Kalosi became synonymous with all Arabica from Sulawesi, including those from the northern Toraja region.

Specialty coffee production in this area presents significant challenges due to a market focused on wet parchment and complex, lengthy supply chains. Despite these obstacles, Yolan has achieved remarkable success by establishing washing stations and sourcing high-altitude cherry. His use of cutting-edge processing techniques—guided by his own cupping and quality analysis—has resulted in outstanding coffee. His dedication was recently recognized with a 3rd-place finish in the Indonesia Cup of Excellence.

Sucafina has been working directly with Yolan in Sulawesi since 2019, and we’re proud to support him as he continues to gain recognition for his innovation and quality-driven approach.

Enrekang is home to the Duri ethic group. The steep terrain surrounding Gunung Latimojong, the tallest mountain in Sulawesi, is ideal for coffee cultivation. The mountain’s peak reaches 3,478 meters above sea level.

In addition to cultivating coffee, small producers in the region grown vegetables and cloves, a popular spice for home and commercial use.

During the harvest season, coffee is handpicked, with labor usually supplied by the immediate family.

While Indonesia is known for its unique ‘Wet Hulled’ Process (Giling Basah), Yolan Tirta is focused on using specialty processing methods to produce unique, high-quality coffees.

With this Fully washed lot, the coffee sorted, pulped and dry fermented for 48 hours in hermetically sealed bags. After fermentation, parchment is washed in clean water and dried on raised beds and on tarps. Parchment is turned frequently to ensure even drying. Sucafina Indonesia purchases dry parchment from farmers in the community. Parchment is milled and graded for export at our partner dry mill in West Java.

What is Full Washed coffee?

Fruit Removal: Typically depulped (skin removed) or demucilaged (skin and pulp removed) within 24 hours of harvest

Fermentation: Depulped coffees are typically held in “fermentation tanks” for 12–72 hours; demucilaged coffees are not commonly held in tanks but moved to drying surfaces or equipment. Fermentation may occur from the moment of harvest until the seeds reach an inhospitable moisture content for them (11% moisture)

Drying Time: On average, 18–36 hours mechanically; 7–15 days on patios, raised beds, or in parabolic dryers