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Karana Global is one of the local thought leaders in coffee fermentation techniques. The Kamala taste profile that came out of Bali are now becoming a staple in some of the best cafes around the world. This particular lot started in a massive 7,000 litre sealed ceramic tank. They started by inoculating the cherries with Saccharomyces cerevisiae yeast and Klebsiella bacteria before sealing the tank to let the coffee ferment for a few days. After that, the drying process on raised beds can last 4 - 6 weeks. Once the fruits are completely dry, they are then sent out for hulling to remove the coffee bean from the dried pods and then off to the dry milling process. Staying true to its characteristic cake theme, the 2022 harvest tastes more like a rich Sacher-Torte.
FARM: Karana Global.
ALTITUDE: 1100 - 1500 m.
PROCESS: Anaerobic Natural.
CUP PROFILE: Cacao nibs, white grape, mandarin orange, sacher torte.
Whole beans coffee - 250 g bag.
ROASTED ON 22/11/2023 FOR ESPRESSO