1kg & 5kg green beans in ready stock, ships within 3-5 working days
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|Processing||Anaerobic Washed Honey|
|Notes||Pomelo, Almond, Chocolate|
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. This particular lot was done with an anaerobic washed honey technique. Anaerobic washed honey coffee process is almost identical with anaerobic honey process with the difference being the mucilage let sit on the beans only for 12 hours before being washed off.
Thefresh ripe cherries are picked and the floaters are sorted first before the cherries are inoculated with Lactic Acid Bacteria (LAB) & S. cerevisiae yeast and left to ferment for a few days. After the fermentation reached our desired pH, they were then pulped from the fruits, leaving the mucilage with the beans as much as possible.
The beans were then rested for 12 hours before the mucilage washed off with demucilager or brush. The washed beans then dried on raised beds to allow air to flow around the fruit and offer a more even drying process for about 2-3 weeks while the beans turned or raked during the drying process. Once the parchments are completely dry, they are then sent out for hulling to remove the coffee bean from the parchment and then off to the dry milling process to sort the beans based on weight, size, and color.
“Senja” means sunset in Sanskrit. Just like the different color and stages of the sunset, this taste profile is signified by a combination of deeper and complex vibrancy with an accompanying fruit sweetness and rounded body.
Senja utilises blending techniques as well as bacteria & fungi 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.