Toraja
Gandang Batu
Silanan
Due to its delicate earthiness and rich soil, this South Sulawesi region brings out the best of Toraja coffee. Lini S-795 is the best coffee variety grown in this erea.
From humble beginnings in 2017, we have grown into a reliable coffee processing house, working closely with over 110 farmers from the local farm groups and coops.
We are blessed with a team that goes above and beyond coffee processing excellence & innovation. At Finesse, our processing operations are designed around meticulous handling, controlled drying, proper storage, and uncompromised quality evaluation.
The vast majority of green coffee are produced using the semi-washed "giling basah" method, though the demand for fully-washed is recently increasing.
For specialty coffee programs, we can work with customers to develop origin-specific farm-specific, or micro-lot offerings, subject to availability and sourcing requirements.
Our Processes
Our goal is to turn freshly picked coffee cherries into clean, stable green beans. It involves strict sorting, controlled fermentation, and precise drying to protect and enhance the natural flavors of the bean.
Wet Milling
We use water and machinery to remove the coffee skin, pulp, and sticky mucilage from freshly picked coffee cherries before drying the inner beans. This method highlights the coffee's clean, bright acidity and distinct regional flavor notes.
Dry Milling
From the coffee parchment we have the option to either use mechanical dryer or manual drying under the sun prior to hulling the dried fruit husk. This method yields uniform, high quality green beans. It often helps roasters roast evenly and develop each bean's full flavor.
