This selection comes from Daeng Balenkang, a pioneer of coffee in Sulawesi who helped spread the Typica variety throughout surrounding villages and forests by introducing a handful of seedlings over 50 years ago. After decades of selling cheap, unsorted coffee to local collectors, Daeng Balenkang and his family began to process their own specialty coffee for local roasters domestically and internationally.

This coffee from the Gowa Topidi village on Sulawesi is a returning favorite of Coava's growing list of relationships in Indonesia. This year, we are lucky to feature a trio of coffees processed in different styles: washed, honey, and natural processes.

A combination of high elevation, unique microclimate and growing conditions, and high quality processing result in a unique and delicious flavor profile.

Honey Gowa Topidi is a coffee we recommend to folks who want to try something adventurous and truly unique, especially when juxtaposed with the other processing styles. This honey-process selection undergoes a limited-oxygen fermentation for 36 hours after pulping and before drying for 14-21 days.

Washed Gowa Topidi is a coffee we recommend to folks who want to try something adventurous and truly unique, especially when juxtaposed with the other processing styles. It showcases a complex array of unique flavors, from delicate and bright florals to sweet citrus and fresh herbs. This washed-process selection is pulped, fermented for 36 hours in sealed bags, then washed and dried for 7-10 days.

Natural Gowa Topidi is a coffee we recommend to folks who want to try something adventurous and truly unique, especially when juxtaposed with the other processing styles. It showcases a complex array of lush sweet flavors, from juicy melon and tropical fruit to soft chamomile. This natural-process selection undergoes a 36-hour fermentation in cherry before drying for 21-28 days.