INDONESIA KAMALA BATUKAANG
AED
AED
A vibrant cup with juicy rambutan sweetness, bright berry notes, and a smooth chocolate finish, sweet, rich, and perfectly balanced.
ALTITUDE:
1200-1500 masl
VARIETY:
Kartika
ACIDITY:
Medium
SCA score:
88
Processing:
Anaerobic Washed Honey and Anaerobic Natural
Producer:
Country:
Indonesia
REGION:
Batukaang, Bali
Karana Global & So So Good Coffee Co.
the flavor profile
Step-by-step instructionS
Cup profile: clean fresh taste with nuances of flavors and light body, usually brewed for 1–2 cups
HOW TO (3 min):
Rinse filter with hot water and pour it away
Put 20g (3 tbs) of coffee (medium coarse grind)
inside Hario V60 filter
inside Hario V60 filter
Slowly pour in 60g of hot water (92°-93°C) every 30 seconds, until you reach 300g
Enjoy your coffee
about indonesia kamala batukaang
What is Anaerobic Washed Honey & Anaerobic Natural
Anaerobic Natural
Whole coffee cherries are fermented in a sealed, oxygen-free tank. This controlled fermentation boosts fruit-forward flavors and sweetness before the cherries are slowly dried on raised beds.
Anaerobic Washed Honey
Cherries are first fermented anaerobically, then pulped to remove the skin but leave some mucilage. After a short rest, they’re washed and dried, giving a clean cup with layered sweetness and bright acidity.
Anaerobic Natural
Whole coffee cherries are fermented in a sealed, oxygen-free tank. This controlled fermentation boosts fruit-forward flavors and sweetness before the cherries are slowly dried on raised beds.
Anaerobic Washed Honey
Cherries are first fermented anaerobically, then pulped to remove the skin but leave some mucilage. After a short rest, they’re washed and dried, giving a clean cup with layered sweetness and bright acidity.
In the lush highlands of Batukaang, Bali, where volcanic soil and cool mountain air shape the rhythm of the land, something special is quietly fermenting.
Here, the producers at Karana Global and So So Good Coffee Co. work at the intersection of science and tradition. Hand-picked cherries are placed into a massive 7,000-liter ceramic tank, where Lactic Acid Bacteria and Pichia yeast begin their work. Over several days, the coffee slowly ferments in an oxygen-free environment, developing layers of flavor beneath the surface.
Once the perfect pH is reached, the cherries take two different journeys. One group dries whole under the tropical sun, turning daily on raised beds. The other is pulped, gently washed, and left to rest before it, too, dries slowly in the mountain breeze. Four to six weeks later, the beans emerge sweet, vibrant, and ready to tell their story.
Here, the producers at Karana Global and So So Good Coffee Co. work at the intersection of science and tradition. Hand-picked cherries are placed into a massive 7,000-liter ceramic tank, where Lactic Acid Bacteria and Pichia yeast begin their work. Over several days, the coffee slowly ferments in an oxygen-free environment, developing layers of flavor beneath the surface.
Once the perfect pH is reached, the cherries take two different journeys. One group dries whole under the tropical sun, turning daily on raised beds. The other is pulped, gently washed, and left to rest before it, too, dries slowly in the mountain breeze. Four to six weeks later, the beans emerge sweet, vibrant, and ready to tell their story.
Customers also bought with this product