Indonesia Kintamani | Natural Anaerobic
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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
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.
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
||Batukaang, Kintamani, Bali, Indonesia
||Kamala Natural Anaerobic #04
||Various smallholders, Karana Global
||1400 to 1600 MASL