BALI KARAA CARBONIC MACERATION NATURAL

This particular lot comes from various smallholder producers in the Mas Abud village located in the Gianyar Regency of Bali. 

Harvested cherries are transported to a centrally located mill operated by Karana, which is equipment for a variety of processing options including carbonic maceration. When cherries arrive at the central mill, they are carefully sorted and floated to remove damaged and underripe fruit.

Then they are placed in a sealed tank filled with carbon dioxide, which displaces any oxygen from the tank. The cherries are macerated in the carbon dioxide environment until the desired pH is reached, usually taking around 62 hours. Next the cherries are laid out on patios and dried to 11 percent moisture and then stored until the time comes for exporting.

For the export preparation, dried coffee cherries are transported to Karana’s dry mill facility where coffee is received, cupped and selected for export. Coffee is dehulled and sorted with equipment typical in most dry mills, such as gravity beds, screens and an electronic color sorter.  Coffee is also hand sorted.

This is our first carbonic natural from Bali and we're blown away by how the processing on this coffee brings out so much sweetness. We often taste notes of strawberry in natural Balinese coffee, but the extra fermentation time on this lot unlocks a new level of fruity flavors.