INDONESIA - Bali Batukaang
Well everyone, it’s finally happened. It’s taken us a while to get here, and for that we apologize, but at last we have a tasty bean to offer from one of the pacific island nations. Let’s get a hardy round of applause for this anaerobic natural lot from the province of Bali in Indonesia. The coffee terroir in this part of the world is quite distinct. It’s known for earth and woodsy flavors that can partially be attributed to the wet-hulled processing method that’s common in the area. Within the last couple of decades, however, natural processing has been introduced in an effort to conserve water, though these coffees can be rare to find. Especially one like this that was very controlled by processors, Karana. The cherries were harvested and sorted optically to ensure that only the cherries with highest sugar content were used. The lot was then macerated with the addition of yeast for 72 hours, and then dried on raised beds for 20 days.
This lot is a sensory bomb. From the aroma through the after taste, the dials are cranked to eleven on this one. We’re getting candy sweetness by the truck load and a fruit forward profile that’s predominantly tropical. Mango and kiwi jump out and are followed by some darker fruits like black cherry and blackberry. The fruit leads into an extremely pleasant dark chocolate finish that lingers for days. This coffee reminds me of the natural processed coffees that I fell in love with earlier in my career from 10-15 years ago. Except for now, producers are better at growing and processing and I’m better at brewing. Which adds up to improved good times for all!
PRODUCER: SMALLHOLDER PRODUCERS, KARANA GLOBAL
VARIETY: KARTIKA
PROCESS: YEAST-INOCULATED EXTENDED FERMENTATION ANAEROBIC NATURAL
GREEN COST: $9.50/LB (ROYAL COFFEE)
TASTING NOTES: MANGO, BLACK CHERRY, DARK CHOCOLATE
SCORE: 86.25
(250 grams whole bean)
Well everyone, it’s finally happened. It’s taken us a while to get here, and for that we apologize, but at last we have a tasty bean to offer from one of the pacific island nations. Let’s get a hardy round of applause for this anaerobic natural lot from the province of Bali in Indonesia. The coffee terroir in this part of the world is quite distinct. It’s known for earth and woodsy flavors that can partially be attributed to the wet-hulled processing method that’s common in the area. Within the last couple of decades, however, natural processing has been introduced in an effort to conserve water, though these coffees can be rare to find. Especially one like this that was very controlled by processors, Karana. The cherries were harvested and sorted optically to ensure that only the cherries with highest sugar content were used. The lot was then macerated with the addition of yeast for 72 hours, and then dried on raised beds for 20 days.
This lot is a sensory bomb. From the aroma through the after taste, the dials are cranked to eleven on this one. We’re getting candy sweetness by the truck load and a fruit forward profile that’s predominantly tropical. Mango and kiwi jump out and are followed by some darker fruits like black cherry and blackberry. The fruit leads into an extremely pleasant dark chocolate finish that lingers for days. This coffee reminds me of the natural processed coffees that I fell in love with earlier in my career from 10-15 years ago. Except for now, producers are better at growing and processing and I’m better at brewing. Which adds up to improved good times for all!
PRODUCER: SMALLHOLDER PRODUCERS, KARANA GLOBAL
VARIETY: KARTIKA
PROCESS: YEAST-INOCULATED EXTENDED FERMENTATION ANAEROBIC NATURAL
GREEN COST: $9.50/LB (ROYAL COFFEE)
TASTING NOTES: MANGO, BLACK CHERRY, DARK CHOCOLATE
SCORE: 86.25
(250 grams whole bean)
Well everyone, it’s finally happened. It’s taken us a while to get here, and for that we apologize, but at last we have a tasty bean to offer from one of the pacific island nations. Let’s get a hardy round of applause for this anaerobic natural lot from the province of Bali in Indonesia. The coffee terroir in this part of the world is quite distinct. It’s known for earth and woodsy flavors that can partially be attributed to the wet-hulled processing method that’s common in the area. Within the last couple of decades, however, natural processing has been introduced in an effort to conserve water, though these coffees can be rare to find. Especially one like this that was very controlled by processors, Karana. The cherries were harvested and sorted optically to ensure that only the cherries with highest sugar content were used. The lot was then macerated with the addition of yeast for 72 hours, and then dried on raised beds for 20 days.
This lot is a sensory bomb. From the aroma through the after taste, the dials are cranked to eleven on this one. We’re getting candy sweetness by the truck load and a fruit forward profile that’s predominantly tropical. Mango and kiwi jump out and are followed by some darker fruits like black cherry and blackberry. The fruit leads into an extremely pleasant dark chocolate finish that lingers for days. This coffee reminds me of the natural processed coffees that I fell in love with earlier in my career from 10-15 years ago. Except for now, producers are better at growing and processing and I’m better at brewing. Which adds up to improved good times for all!
PRODUCER: SMALLHOLDER PRODUCERS, KARANA GLOBAL
VARIETY: KARTIKA
PROCESS: YEAST-INOCULATED EXTENDED FERMENTATION ANAEROBIC NATURAL
GREEN COST: $9.50/LB (ROYAL COFFEE)
TASTING NOTES: MANGO, BLACK CHERRY, DARK CHOCOLATE
SCORE: 86.25
(250 grams whole bean)