Sisola is a quality and community oriented mill in the famed Toraja region of Indonesia’s second largest island, Sulawesi. They purchase coffee cherry from their neighbors paying well above market rates for, which gets them the quality ad long term relationships they are building their business on. This coffee is an anaerobic red honey: the whole cherries are soaked in a sealed container of water with no oxygen for a day before being pulped and dried with the sugary mucilage still on. This leaves a red residue on the coffee beans’ parchment and typically imparts screaming-loud fruit and fermentation flavors. In this case, the coffee is subtle and complex.

The mouthfeel may be the best part of the Sisola Mill’s anaerobic red honey: it’s heavy, like a marble rolling around on your tongue. It has a lime acidity that is balanced by the body and by cane sugar sweetness. Herbal notes predominate the aroma and range from tea to pear.