Bali Kintamani Anaerobic (Roaster's Special)

Bali Kintamani Anaerobic (Roaster's Special)Crafted with Love, available for a limited time only! Region: Batukaang, Kintamani Variety: Kartika Elevation: 1,200m 1,500m ASL Processing: Anaerobic Natural (Delicious!) Roast profile: Medium roast Flavour notes: Overripe Mango. Tropical Fruits. Blackcurrent. Acidity: Red Apple Body: Medium Full Tasting experience As a Pour over, the Kintamani is a well deserved treat. The very first whiff brings arresting sweet fruity aroma, like a mille feuille of

Crafted with Love, available for a limited time only!

Region: Batukaang, Kintamani

Variety: Kartika

Elevation: 1,200m - 1,500m ASL

Processing: Anaerobic Natural (Delicious!)

Roast profile: Medium roast

Flavour notes: Overripe Mango. Tropical Fruits. Blackcurrent.

Acidity: Red Apple

Body: Medium - Full

Tasting experience
As a Pour over, the Kintamani is a well-deserved treat. The very first whiff brings arresting sweet fruity aroma, like a mille-feuille of candied tropical fruits. The very first sip brings a sweet and medium-bodied mouthfeel to savour with a tart blackcurrent berry finish.

As an Espresso, the Kintamani brings a concentrated candied fruit sweetness with a indulgent full-bodied mouthfeel, finishing with a lingering black tea notes

Farm Information
Kintamani beans are about precision and science. This unique flavour profile comes from a natural process with anaerobic fermentation, carefully crafted to bring out the best in every cup.

Kintamani's producers have taken coffee production to the next level with microbiological research. To ensure a consistent and delicious taste in every harvest, they’ve developed a specialised inoculant starter—a mix of specific bacteria and yeast. These microbes are chosen based on their ability to break down the coffee cherry components to produce the desired flavors.

Once the cherries are handpicked, they go through a strict selection process. The floaters are discarded, and the high-quality sinker cherries are treated with the inoculant starter. These cherries then undergo fermentation in a controlled environment, monitored closely with a pH meter to maintain an optimal pH level of 3.8.

After reaching the ideal fermentation point, the cherries are dried on raised beds until they hit the perfect moisture content of 10-12%. From there, it's on to depulping, thorough quality checks, skillful roasting then packaging.

The result? A carefully crafted coffee that showcases a complex yet consistent flavor profile, thanks to science, research, and a shared commitment to quality.

Moisture content of Green Coffee: 10% - 12%

Packaging
Premium White Matte Block Bottom Pouches with One-way valve & Easy-Tear Resealable Zipper. Heat Sealed for extended freshness.