Indonesia Kamala Kintamani - Anaerobic Natural - Filter roast

Region: Kintamani, Bali, Indonesia
Altitude: 1200-1600 MASL
Variety: Kartika, Lini-S
Process: Yeast Inoculation Anaerobic Natural
Tasting Notes: Pineapple Puree, Strawberry, Chocolate Ganache

A collaboration between Indonesian producers Catur Coffee Company and Karana Global. Catur's microbial research arm, Berlian Bio, developed the custom "Pichia & Luwak" yeast used here, with processing carried out at Karana Global's facility in Kintamani, Bali. The cherries undergo a 72-hour anaerobic fermentation in tanks inoculated with the specialised yeast blend, then dry slowly in greenhouses for 28 days, producing a tropical, juicy cup with an elevated body and complex texture.

Brewing Recipe
14g coffee / 200g water / 2m 10s / 91°C