Indonesia Kintamani | Natural Anaerobic


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Tasting Profile
Cherry Compote
Grape Crush
Star Anise
Why we love this coffee

It’s the funkadelic of coffees; it’s wild and funky but still has so much complexity. 🀯 This inoculated anaerobic natural is super boozy, with a winey acidity and flavours that remind us of cherry compote, grape crush, and star anise.
Complex: expresive, wild

Coffee Story
Grown on the island of Bali, the Kartika variety (a local mutation of the Catuai variety) is grown by various smallholder farmers in the Batukaang area of Kintamani and processed by a boutique producer of specialty coffee in Indonesia called Karana Global, which is one of the local thought leaders in coffee fermentation techniques and got its start as a micro-lot processor on developing quality Arabica and Robusta. Once harvested, coffees from these farms are processed via the experimental Kamala method, a primarily anaerobic natural technique with the addition of trial-based inoculants. They are fermented in sealed air tanks with inoculants for 62 hours and then dried on raised beds for 3 to 4 weeks until the coffee reaches 11% moisture levels.

Brewing Recipes
Drip | 16g: 1g | 20g coffee | 320g water | 3 min ( V60)
Immersion | 15g : 1g
Espresso | 2.5g: 1g | 18g coffee | 46.8g beverage | 27 seconds
Peak Rest time: 5 to 30 days off roast

Origin Batukaang, Kintamani, Bali, Indonesia
Variety Kartika
Process Kamala Natural Anaerobic #04
Producer Various smallholders, Karana Global
Farm Various
Altitude 1400 to 1600 MASL

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