Sulawesi is another island in the Indonesian archipelago. The best quality coffees from Sulawesi are grown and processed in the area called Torajaland, near the upcountry town of Rantepao. The Toraja people have an interesting cultural history that carries over to their methods of producing coffee in very traditional ways. The coffee trees are grown on small plots around the villagers’ houses, and the entire family takes part in the picking and processing. We’ve even seen coffee trees growing on the edges of the rice paddies that provide the diet staple. Coffee is a cash crop that supplements the family income. Peet’s Coffee and Tea

Sulawesi-Klosi is part of Peet’s fabulous Indonesia collection.  It has a clean, nutty flavor.  For those who sometimes find the Sumatras a bit cloying, Sulawesi-Kalosi is perfect. Its flavor is reminiscent of Sumatra, but not as intense.  Italian Roast is my fav.  I like bold.  This coffee is not as bold as Italian Roast. It is bold enough though, not mild like a Kona, and makes for a nice change of pace and a good afternoon coffee.

One of my preferred ways to make coffee is one hot, fresh cup at a time. You can do this by purchasing a cone-shaped, red-plastic filter from Peet’s and a package of small, paper cone-shaped filters. Insert the paper filter into the plastic. Set the plastic filter over the your mug or cup. Use two-to-three tablespoons of coffee ground for cone, depending on whether you are preparing a cup or a mug and the strength you prefer. Pour boiling water into the cone, being careful not to overflow. There you go. It’s that easy. No more cold, stale coffee for you. No more settling for instant. Just java heaven. You deserve it.