Bali Kintamani | Kintamani Volcano Ubud Processing Station | Honey Processed S-795, Typica Flavor Notes

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Bali Karana | Kintamani Volcano Ubud Processing Station | Honey Processed S-795, Typica Flavors?

Red, fully ripe coffee cherries are harvested and placed in bags for 12 hours of dry fermentation, then transported to Ubud. After manual removal of unripe beans, the entire batch of coffee cherries is spread flat on elevated drying racks for sun fermentation. Depending on weather conditions, temperature, and humidity, each batch requires approximately 21 to 30 days of drying. Simultaneously, the cherries must be stirred hourly and defective fruits removed. Finally, the fruit pulp outside the green beans is removed, the parchment shell is stripped away, and defective beans are manually selected to improve the quality and flavor of the coffee green beans.

In traditional Balinese culture, coffee was treated as a cheap beverage ingredient, and the flavor and quality of coffee from this region remained unstable or in a declining state, with most becoming cheap commercial beans. Rodney and his partners decided to change the local people's stereotype of coffee. They chose to open the island's only specialty coffee shop in the cultural center of Bali - the Ubud market area. Rodney and his two other partners also obtained internationally recognized coffee Q certification themselves.

To ensure the quality of their own coffee, they are also the only coffee shop in the area with this certification. The coffee shop has two roasters - 1kg and 4kg, and all coffee in the shop comes from high-quality green beans from local or nearby producing regions (such as Java, Sulawesi, New Guinea, Flores) and so on. The success of the coffee shop gave them greater motivation to pursue high-quality coffee sources. In previous years, local Balinese coffee green beans were processed by farmers in the Kintamani mountain area, but due to various factors such as weather conditions, berry quality, and processing environment each year, they always found it difficult to control the quality of green beans every year.

Since 2015, Rodney decided to build his own processing facility in his front yard next to the coffee shop. When the harvest season arrived last year, they went to the Kintamani area at an altitude of 1400 meters to purchase high-quality coffee berries. After some initial processing, they were transported to the more stable Ubud area at 800 meters for final processing. This year, Rodney successfully experimented with three different batches, including washed, honey processed, and natural processed. The flavors from these three different methods greatly exceeded the general batches from the origin. The overall defect rate and uniformity were even more outstanding than specialty beans from Central America. The washed and honey processed varieties had bright and complex acidity, while the natural processed batch had more ripe peach, pineapple, mango, and other tropical fruit, fruit wine aromas and aftertaste compared to natural batches from Panamanian estates.

Karana's philosophy has received tremendous response in Bali, but beyond the coffee itself and business achievements, they also recognize local issues in life, education, industry, culture, and so on. Therefore, through the process of selling coffee, they also give back their profits to local village children's educational institutions to contribute to the future education of children, such as building schools or purchasing educational equipment.

Flavor Description:

The green beans emit a strong muskmelon aroma and tropical fruit fragrance. The entry flavor transforms into pineapple and strawberry jam sweetness. At medium to low temperatures, it shows smooth and rich acidity, with an aftertaste of handmade brown sugar, refined dark chocolate, and nutty sweetness. The overall flavor richness is excellent, with a syrup-like texture and sweet taste. The natural processed ripe fruit flavors even surpass many well-known estates in Central America.

Origin Information:

Region: Kintamani

Producer: Rodney Glick

Processing Station: Ubud

Processing Method: Washed/Honey Processed/Natural Processed

Varieties: USDA (United States Department of Agriculture), Kar?ka (Typica Hybrid), S-795 (Typica Hybrid-Jember)

Altitude: 1400 meters

Soil: Black volcanic soil

Harvest Season: June to September annually

FrontStreet Coffee Recommendation:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji R-440 grind setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee, first infusion with 25g water, 25s bloom, second infusion to 120g water then pause, wait until the water level in the coffee bed drops to half before continuing, slowly pour until reaching 225g total water, extraction time around 2:00

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and faster drainage speed, pausing during pouring can extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473