This coffee is grown by a small group of farmers on the island of Bali in the Indonesian Pacific.
It is quite an atypical Indonesian coffee. It has the fragrance of mandarin oranges and chocolate, and an aroma of milk chocolate, caramel, fresh earth, and roasted hazelnuts. The coffee has a sweet orange juice acidity that is well matched by a rich sumptuous body. The coffee has flavors of chocolate and vanilla along with a nutty sweetness reminiscent of fresh caramel corn. It has a long chocolate milk finish.
About This coffee
This coffee grows high in the Kintamani Highlands that surround the Genung Aging volcano (still active by the way - last erupted as recently as 2019!). This coffee was organically grown under shade trees (Erythrina, Albizia, Tangerine and Orange). The coffee is handpicked when fully ripe.
Wet-Hulled processing (Gilling Basah in the Malay language) is a variation of washed processing originated in the Indonesian archepelago. It begins with the usual fully washed process: they start by pulping the coffee. This removes the seed from the skin and the majority of the fruit pulp. It is then allowed to briefly ferment. This lets the indigenous yeasts and microorganisms consume the excess fruit still clinging to the beans. Then they are washed before being spread out on patios to dry. About half way through the typical drying process they further mill the coffee in a step called wet-hulling. Wet-hulling simply removes the final parchment layer that surrounds the coffee bean. The result of which accelerates the last phase of the drying. It gives the coffee a slightly earthy quality, an increase in body, and it mutes the acidity slightly.
