Tana Luwu Ascent
№ 4 Signature Journeys
CandiesCherryApricotLychee
- Origin
- Tana Luwu, Sulawesi
- Altitude
- 1400 m
- Process
- Anaerobic Natural
- Roast
- Medium-light
In the cup
- Very sweet
- Funky
- Delicate, light, fragrant
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Tana Luwu Ascent
№ 4 Signature Journeys
CandiesCherryApricotLychee
- Origin
- Tana Luwu, Sulawesi
- Altitude
- 1400 m
- Process
- Anaerobic Natural
- Roast
- Medium-light
In the cup
- Very sweet
- Funky
- Delicate, light, fragrant
Also available on
Coffee profile
- Origin
- Tana Luwu, Sulawesi Selatan, Sulawesi, Indonesia
- Altitude
- 1400 m
- Variety
- Typica, Lini S
- Process
- Anaerobic Natural
- Composition
- Single origin
- Roast
- Filter · Medium-light
In the cup
How to brew
V60 — MelonTea
15 g · 250 g · 91–93°C · medium · 1:16.7 · 2:45–3:15
- Sweetness
- 0:00Bloom with 40 g of water for 30 seconds.
- 0:30Pour to 120 g.
- 1:15Pour to 190 g.
- 2:00Pour to 250 g.
Tips
- If it feels too heavy, grind slightly coarser or lower the temperature to 91°C. For more sweetness and melon, brew at 92–93°C and keep the pour steady.
Tetsu Kasuya's Hario V60 recipe, World Brewers Cup 2016 (champion)
Hario V60 · 20 g · 300 g · 92°C · coarse (Comandante C40 MK4 28) · 1:15 · 3:30
- Sweetness
- Brightness
- 0:00Pour 50 g of water.
- 0:45Pour to 120 g.
- 1:30Pour to 180 g.
- 2:10Pour to 240 g.
- 2:40Pour to 300 g.
- 3:30Remove the dripper.
Tips
- The 4:6 method: the first 40% of the water (two pours) sets sweetness and acidity, the last 60% (three pours) sets strength.
Recipe by Tetsu Kasuya , World Brewers Cup 2016
V60 — Rende Nao Yellow Caturra
15 g · 255 g · 91°C · medium · 1:17 · 3:00–3:15
- Clarity
- Sweetness
- 0:00Bloom with 30 g of water for 30 seconds.
- 0:30Pour to 130 g.
- 1:30Pour to 200 g.
- 2:15Pour to 255 g.
Tips
- For a cleaner, tea-like cup, keep the pour steady. If the sweetness does not come through, raise the temperature a little or grind one step finer.
More recipes for this coffee
Hario V60 · 20 g · 300 g · 92°C · coarse (Comandante C40 MK4 28) · 1:15 · 3:30
Tana Luwu Ascent | Candies, Cherry, Apricot
Coffee #4 in our Signature Journeys series.
𝗙𝗹𝗮𝘃𝗼𝗿 𝗣𝗿𝗼𝗳𝗶𝗹𝗲 (𝐥𝐞𝐠𝐞𝐧𝐝 𝐚𝐭 𝐭𝐡𝐞 𝐛𝐨𝐭𝐭𝐨𝐦):
• Acidity: 3/5
• Body: 3/5
• Roast: Light
• Character: Balanced
𝗦𝘁𝗼𝗿𝘆 𝐨𝐟 𝐭𝐡𝐢𝐬 𝐜𝐨𝐟𝐟𝐞𝐞:
Embark on a Signature Journey to Tana Luwu, where processor Sisola Coffee's visionary farmers are redefining Indonesian specialty coffee.
Once overshadowed by the neighboring Toraja region, Tana Luwu's unique terroir held untapped potential. Through ethical practices and meticulous processing, Sisola Coffee, whose name means ""together"" in the local Luwu language, unleashed the extraordinary character of Tana Luwu, earning global acclaim with multiple Cup of Excellence wins.
In the cup, Tana Luwu Ascent is an elegant and balanced expression of candied sweetness, with notes of cherries and apricots. The anaerobic natural processing method amplifies the fruit characteristics while maintaining a smooth and inviting profile. Each sip is a testament to the dedication and innovation behind this limited-edition masterpiece.
𝐅𝐚𝐜𝐭𝐬:
Origin: Tana Luwu, Sulawesi
Altitude: 1400 mASL
Variety: Typica, Lini S.
Process: Anaerobic Natural
Descriptors: Candies, Cherry, Apricot
Roast profile: Filter
𝗙𝗹𝗮𝘃𝗼𝗿 𝗣𝗿𝗼𝗳𝗶𝗹𝗲 𝗟𝗲𝗴𝗲𝗻𝗱:
Acidity:
1 = Smooth, barely noticeable
3 = Balanced, pleasant brightness
5 = Vibrant, zesty
Body:
1 = Tea-like, delicate
3 = Balanced, silky
5 = Rich, syrupy
Roast:
Light = Bright, tea-like, highlights origin flavors
Medium = Balanced, caramel sweetness, versatile
Dark = Bold, less acidity, chocolate notes
Character:
Classic = Familiar flavors, great for everyday drinking
Balanced = Harmonious blend of flavors
Adventurous = Unique, exotic flavor profiles
Our specialty coffees are roasted to bring out the best in each bean. Don't hesitate to ask us for brewing tips to get the most out of your coffee!
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