Certified by the Specialty Coffee Association of America (SCAA), a Technivorm coffee brewer will brew at the correct temperature of 200° F consistently ensuring you a great cup of coffee every time!

PLEASE NOTE: Don't be concerned about over heating your coffee with the glass carafe models. It takes about 30 to 40 minutes for coffee to be affected from sitting on a warmer plate. The Technivorm will yield about four (4) 10oz - 12oz cups from a pot, maximum. So if you drink 4 or less cups of coffee within 30 to 40 minutes, your coffee will actually remain hot better with a glass carafe model!

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If you are looking for an exclusive and simply stunning coffee with a rich, velvety body then look no further!
Our Kalossi has unusual depth and this complex blend of heady aromas, flavors with a smooth finish will entice many areas of your palate.

This coffee is a favorite among those who prefer a darker roasted coffee as it maintains many of its origin characteristics even at a darker roast. You must experience this one of kind coffee!

Indonesian coffees are well known for their complexity and our Sulawesi is no exception. While it exhibits all the classic traits of Indonesian coffees, its unique, mild acidity, silky body and smooth >finish causes this great coffee to stand out. You must experience this one of kind coffee!

What's the big deal? Why "Genuine"?   Here's the story:
Sulawesi arabica used to be grown strictly in the mountains in the center of the island of Sulawesi. Toraja (also known as Torajaland) is the mountainous area where the coffee is grown, and Kalossi is the small town in central Sulawesi which serves as the collection point for the coffee from that area. Some shippers call this coffee Sulawesi Toraja, others Sulawesi Kalossi, and a few still refer to it as Celebes (the old Dutch colonial name for the island).

A few years ago, people started to plant coffee around Malakaji mountain, southeast of Makassar, in the very south of the island. The soil and growing conditions in this region is very different from that in the traditional areas, and the coffee is definitely inferior.

An additional problem with the coffee in Malakaji is theft; people from Makassar go there at night and steal coffee by stripping all cherries off the trees, both ripe and green. After processing you can't really see the difference, but the mix of ripe and unripe coffee results in an uneven roast and even worse cup.

As you might imagine, the first picks (all ripe) sell at a higher price, especially that from Kalossi/Toraja; however, since most of the coffee is sold at market in Makassar, the first picks and the lower quality blend often get mixed in order to lower the price.

The standard Kalossi/Toraja nowadays is, unfortunately, the blend of the good and the bad. Some work with coffee from both areas; only a few, like Storehouse Coffee Company, work exclusively with Genuine Kalossi/Toraja.