Hey there!
I have just finished my first Sulawesi Toraja (Kalosi) roast. Roasted with the heatgun. This one was a bit different than most other beans I have tried. It seems the roast took longer than usual, and it became more uneven than I expected from a non-aged bean.
* Looking at the unroasted beans, they are more uneven in color than, for instance, a Colombia or a Kenya. A bit like Moka Sana'ani, they look.
* Looking at the roasted beans, as I said the roast is uneven - almost as uneven as a Monsoon Malabar roast, and just as oily. There are some almost black beans, then some darker-than-average beans, then a lot of beans that look like they haven't even entered second crack (but it sounded like they did).
Perhaps someone will understand what I mean if I call them "hard" beans. Beans that don't change roast deepness easily. I haven't tasted them yet, will do so tomorrow.
Is this what is to be expected of a Sulawesi Toraja? Or have I bought less-than-standard quality beans?