Parindingan
Parindingan is a mountain micro-lot from the highlands of Toraja, in the heart of the island of Sulawesi. Grown at altitudes between 1,200 and 1,500 meters, this coffee thrives in an environment of persistent mist, tropical forests, and terraced rice fields. The climate, tempered by the altitude, and the deep volcanic soils allow the coffee cherries to ripen slowly, resulting in a dense, balanced coffee with remarkable aromatic precision.
Features
Region
Parindingan, Toraja, Sulawesi, Indonesia
Altitude
1 200 – 1 500 m
Harvest Season
May and August
Varieties
Local Arabica (Typica, Catimor, traditional Toraja varieties)
Method
Full Wash
Tasting Notes
Flavor
A clean and elegant nose, with notes of fine cocoa, hazelnut, and brown sugar, complemented by a hint of black plum.
Taste
On the palate, the coffee is clean and refined. It has a medium body and a smooth, silky texture. Flavors of sweet chocolate and ripe dark fruits come through in a balanced way, supported by a gentle, well-controlled acidity. The finish is long, precise, and harmonious, without any heaviness.
About the Producer
In Parindingan, coffee is grown by small Toraja farmers, whose expertise has been passed down from generation to generation. The harvest is done exclusively by hand, with particular attention paid to the ripeness of the cherries.
The Full Wash process is carried out with meticulous care: controlled fermentation, washing with mountain water, and slow drying on bamboo beds. Each step aims to preserve the bean’s aromatic clarity and natural texture, while respecting local methods and the rhythm of the mountains.
Discover our other origins
Java Sundanese Tilu
On the fertile slopes of Mounts Tilu, Halu, and Ciwidey, in the coffee-growing region surrounding the city of Bandung, renowned for its fine harvests with balanced and elegant aromatic profiles; ;
Render Nao
An island east of Bali that is still underdeveloped, where the coffee offers unparalleled profiles for those seeking to venture off the beaten path.
