Bali Kintamani Natural CM

TASTING NOTES 
Notes of banana, melon, mango, guava & jammy Medjool date. Syrupy + sweet with layered complexity and unique character.

ORIGIN
Batukaang, Kintamani, Bali, Indonesia

HEIGHT
1300-1600 MASL

VARIETAL
S-795, Kartika

PROCESS
Natural Carbonic Maceration

PRODUCER
Smallholders/Karana

ABOUT ME  

A coffee for the gods from the Island of the Gods - the latest harvest of Bali Kintamani has arrived, and it’s truly one of the best coffees we’ve ever had the privilege of roasting.

Sourced through direct trade from our long-time partners at Karana, this Top Tier Release represents the pinnacle of the New World Specialty Coffee Scene.

Grown in the highlands of Kintamani, S-795 and Kartika varietals thrive from rich volcanic soil, perfect altitudes, and a climate that allows the fruit to develop extraordinary complexity and sweetness.

For this lot, Karana has taken their processing to the next level, using carbonic maceration - a meticulous fermentation technique that enhances vibrancy and depth, intensifying inherent varietal fruit notes with a beautiful tropical edge. The cherries were first handpicked at peak ripeness, sorted for quality and then placed in a controlled, oxygen-free, carbon dioxide rich environment to magnify fermentation. It was then slowly dried on raised bamboo beds. The result? An amazing coffee that’s juicy, intensely fruit forward and full of complexity.  

Bali is an origin deeply connected to our journey as Alex lived there in the late 2000's, working with a coffee village just a stone’s throw from where this coffee is grown. Our ongoing longterm relationship with Karana continues this connection and represents what KoKo's all about - sustainably sourcing directly from producers we trust to ensure both the highest quality coffee while supporting the producers behind each harvest.

This coffee is available for both filter and espresso. It’s complexity and layered sweetness make for an exceptional brew either way and just quietly, an epic cold drip over ice!

Terima kasih!

BREW GUIDES

We recommend the following recipes as a starting points: 

Espresso
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8.0 
Brew time: 25 - 30 sec  
Brew weight: 42 - 44 grams 
Brew Ratio: 1:2-2.1

Pour Over
Brew temperature: 94ºC
15g in 255ml out (~1:17 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.