BALI | KAMALA KINTAMANI | INOCULATED NATURAL
Region: Kintamani, Bali
Producer Karana Global
Elevation: 1200 - 1500 masl
Process: 62hr natural anaerobic, added inoculants
Brewing Recommendations: Espresso! Super funky pour over
Local Strava segment:
Notes: Limoncello, blackberry, strawberry, funky, boozy, mint aftertaste
When I started telling people I had purchased coffee from Bali, the typical response was 'I didn't know they grew coffee in Bali' so I guess technically, this coffee is from Indonesia, you know Indonesia, which includes Sumatra, Sulawesi, Flores and perhaps you have heard of Java? So, yeah, there is coffee from Bali, perhaps one of the best growing regions of the area!
There is a lot to unpack about this coffee and we typically steer away from the dark and smokey Indonesian beans, but there are a few companies pushing the boundaries of what Indonesian coffee and be and we are pleased to be working with both Catur and Forward to bring these selections to you!
CATUR Coffee is a collaborative effort to improve the landscape of coffee production with Indonesia. Operated by So So Good Coffee Company and currently six different 'processors' throughout the archipelago, CATUR is utilizing different strains of yeast to derive flavour within the cup. There are four different flavour categories being created throughout the six processing facilities, BUMI, SENJA, PUCUK and KAMALA.
"KAMALA means lotus as well as pale red in Sanskrit. This is our take on what Indonesian coffees could be under experimental yet directed post-harvest techniques. KAMALA offers different arrays of fruity, boozy and out of this world flavours! We achieved this through the use of mostly anaerobic natural technique as well as trial-based inoculants." - Mikael Jasin, Founder
This specific lot comes from the island of Bali and is processed by a group called KARANA GLOBAL, a boutique producer / processor of Indonesian Specialty Coffee. They started as a micro-lot processor on developing quality Arabica and Robusta products, from the coffee plantations of Kintamani and Tabanan, and are now working with and assisting in the operations of these plantations in Kintamani. They train and employ local folks contributing annually to projects centered on community education and environmental impact. Karana Global is one of the local thought leaders in coffee fermentation techniques and an integral member in the growth and development of CATUR Coffee, as they work together, bouncing ideas off one another for further improvements to the product.