Brian Beyke

Blue Copper Roasters - Sulawesi Toarco AA Tana Toraja

Brian Beyke

In my Sulawesi searching I realized that a few of the ones I had tried were washed processed while the most recent Wrecking Ball offering was dry-hulled.  This made sense in retrospect, but it also had me wanting to try another dry-hulled offering.  Here enters Blue Copper Roasters. I was browsing the Blue Copper catalogue of offerings (after seeing their Sumatra on the Purista Blog) when I noticed they were running their last batch of Sulawesi.  After a little back and forth I pulled the trigger and here she is.  

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Details:

Roaster: Blue Copper Roasters

Origin: Tana Toraja

Process:  Dry-hulled

Varieties: Djember

Elevation: 1,500m

Brew Method:

Siphon | 30g © to 420g (w) | 0:50 pull heat - 2:00 total time  | 200 degrees

Initial tastes of lemon drop candies with a finish reminiscent of autumn leaves, campfire, tobacco.  

Clean with a medium to heavy body and lemon-lime acidity.

As I dig a little deeper the watermelon notes seem to already be present.

It starts to open up pretty quickly with an enjoyable herbaceousness (flavors indicated above) as well lighter earthy elements.  

It develops into a more syrupy body, almost like maple syrup.  There is a nice richness and acidity that seems to tame as it cools.  

Clean, herbaceous, syrupy.  

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Brew Method:

Woodneck | 34g © to 476g (w) | 5:00 total time | 200 degrees (preferred method)

Nose of cherry, citrus, light earthiness.

Off the bat - strong, well balanced,  medium bodied. 

Light lemon entrance to an otherwise herbal and earthy finish with a reasonably bright rear mouth acidity.  Autumn leaves, tobacco, burning wood, a hint of toasted marshmallows.  There are melon and orange notes too that appear right before the earthiness covers over them.  

As I dig deeper the finish lingers a little more with a creamy sweetness to the earthiness. 

It grows even more creamy and deep as the earthiness falls more to the background of quick cherry and citrus notes with subtle pops of melon.

It finishes with creamy caramel and melon sweetness, salted rustic earthiness, and an orange peel acidity.  

Sweet, herbaceous, creamy.  

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 Brew Method:

Chemex | 25g © to 366g (w) | 5:00 total time | 200 degrees

A lot more melon off the front - honeydew and watermelon balanced with lemon notes and a nice herbal and chocolatey finish.

Lighter body but it still feels bigger, not as strong as the other method.

Cherry seems to meld into the herbaceousness in the middle, pretty pleasing but I find myself wishing for a little more sweetness.  

After a little time, vanilla cream flavors seem to arise from the cup as it begins to widen and grow a little deeper as well.  A slight drying mouthfeel begins as well, but otherwise very rustic properties.  

Acidity is pretty mild in this method.

As it cools further a lot of the earthy/herbal elements dissipate, or at least rest far in the background.

It stays sweet with cherry, apple, and a little watermelon sweetness in a deep sweeping and slightly rustic finish.

Sweet, herbaceous, creamy.

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Brew Method:

V60 no stir | 34g © to 453g (w) | 4:00 total time | 200 degrees

Very strong.  This is most likely still medium bodied, but it slaps you with a 100% full bodied taste.  Very bright with a sharp acidity, lemon notes leading into a roastiness like burnt sugar in a pan or burning firewood followed closely by other more savory notes.

After a bit it begins to sweeten up to more of a maple sugar taste. Herbal elements are present in the finish as well.

It seems almost as if it pulling the curtain back off the initial impressions to slowly reveal the hidden and more delicate elements of the cup.  

You start to detect sun-dried tomato, green apple as the flavors begin to widen in the mouth.  Cherry arrives, followed by that cream taste present in other methods.  Aside from the initial shock in the cup, it ends similarly as presented in other methods.  

Savory, bright, syrupy.  

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Brew Method:

Kalita Wave | 40g © to 552g (w) | 4:00 end time | 204 degrees (preferred method)

This method seemed similar to the Woodneck, but a little more spice/roast present in the beginning instead of the earthy/herbal tones.

Slight melon notes appear to an otherwise creamy or syrupy sweet body with a hint of smokiness in the finish that most closely matches the flavor of toasted marshmallows.

Even further into the cup the acidity seems to jump out and slice, cueing the next scene of the cup where orange, cherry, and lemon notes all seem to appear.

As that cools, they sweeten up and the acidity strikes a bit harder.  The taste now reminds me of orange, cherry, and lemon Starburst candies.  The finish still carries melon (almost finding cantaloupe and honeydew) notes as well as that slight spiciness that greeted the cup, now more subdued.

The spice seems to go away in the coolest moments and you are left with a cup most reminiscent of cherry orangeade.  

Toasted sugars, fruity, creamy.

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Blue Copper gives us a really neat side of this Sulawesi to experience.  At first I wasn’t sure if it would be able to be presented as full-boded as the Wrecking Ball was at times, but then I experienced it in the V60 and Kalita Wave.  After that, I knew that depending on your brewing methods you were able to highlight a lot of different elements of this coffee.  I didn’t experience as much of the spiciness that I found in the Wrecking Ball offering, and the melon notes were a little softer here.  It also had some very light and pleasing sections of herbaceousness that really stood out from other Sulawesi offerings. Overall the contrast this coffee highlights between the beginning of the cup and the end of the cup was executed no differently than the other offerings I’ve had, and definitely makes this one great coffee to enjoy.  

Co-host of the I Brew My Own Coffee Podcast and always has all the chocolate. I also love to play board games. Yea, let's go do that right now.