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Roasting as Usual

Bali – Keida CM Natural by Kadek & Rodney

RM35.00 MYR

"The dry aroma is mango & pineapple. At first sip, pineapple and dried mango. As the coffee began to cools down, a blood orange flavour is the key highlight of the flavour with mild floral aroma mouthfeel. The coffee is rich in flavour, sweet with a long mouthfeel"

Rodney Glick is a Certified and Licensed Q graders that is based in Bali’s cultural center of Ubud. All of its arabica coffee cherries are sourced locally in Kintamani. Its processing site sits in the middle of traditional village live where Specialty arabica beans and Fine robusta is process in in that is focus on quality from farm to the finished product.

Kintamani is located one hour away from Ubud, the processing center. Kintamani coffee producing altitude is between 1300 to 1500 masl. Its similar to Kenya where its topography range from flat to hilly and rarely mountainous. At higher altitude above 1500 masl are usually used to plant citrus fruits which is also used for export.

Apart from the locally produced Kintamani coffee, Karana coffee is also an exporter of coffee from Sulawesi and Flores for the world market.

What we have here is a Carbonic Marcerated Natural. The cherries used for this lot is of the S795 and Kartika variety. The cherries is first sorted in a floating tank, sorted and clean. Only the red cherries is used and selected for this process. These cherries are fermented as whole fruit with a specific time interval. Filtered CO2 gas is pumped into the tank to remove any oxygen in the tank to initiate the carbonic fermentation. The cherries is fermented for 80 hours in total.

The coffee lot by Wayan Parum #17 in the Indonesia COE 2021, the coffee was process by Rodney and Kadek.

Variety : S795 & Kartika
Altitude : 1400 masl
Process : CM Natural
Origin : Kintamani

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