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|Notes||Mangosteen, red wine, almond|
About this coffee:
Bali is where we do a bunch of different things: from small-scale experimental projects all the way to serious scaled-up operations. The Kamala taste profile that came out of Bali are now becoming a staple in some of the world’s best cafes around the world.
This particular lot started in a massive 7,000 litres sealed ceramic tank. We started by inoculating the cherries with Lactic Acid Bacteria (LAB) & Pichia yeast before sealing the tank to let the coffee ferment for a few days. After the desired Ph was achieved, the cherries are then split into two groups. One went straight to drying on raised beds to allow air to flow around the fruit and enable an even drying process. The other batch was pulped, left for 12 hours and then washed before going to raised beds for drying.
The drying process of this batch ranges from 4 to 6 weeks. During this step, the cherries / parchments are turned or raked several times a day to help them dry more evenly. Once they are completely, they are then sent out for hulling to remove the coffee bean from the dried pods and then off to the dry milling process to sort the beans based on weight, size, and color.
The last step is to put them into one hermetically sealed bag to homogenise their moisture and water activity level. This particular lot sees the cacao takes the back seat and let juicy rambutan be the star with some nice roasted tea in the finish.
"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 flavors! We achieved this through the use of mostly anaerobic natural techniques as well as trial-based inoculants.
Karana is a boutique producer/processor of Indonesian Specialty Coffee, focusing on Bali. They started as a micro-lot processor in developing quality Arabica and Robusta products, from the coffee plantations of Kintamani and Tabanan, but are now operators of these farms as well.
The coffees are processed in Bali’s cultural centre of Ubud, one hour from the Arabica coffee plantations of Kintamani. They train and employ local folks contributing annual projects, centred on community education and the environment.
Karana Global is one of the local thought leaders in coffee fermentation techniques and we are very excited to bounce off ideas with this year’s harvest. Together, we processed all of our CATUR Collection taste profiles as well.