Bali Kintamani Wet Hull

Sourcing Details:
With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain. Working with exporters like Karana Global helps farmers overcome these challenges and ensures that coffee safely makes it to the international market.

Processing Details:

This particular lot comes from the Kintamani region of Bali. Harvested cherries are transported to a centrally located mill operated by Karana, which is equipment for a variety of processing options including wet hulled. Producers practice meticulous harvesting standards, which include selectively picking during specific phases of the moon and brix measurements to ensure maximum sugar concentration in the coffee fruit.

Wet-hulled coffee of course undergoes a uniquely early milling step that contributes to the viscous, earthy-sweet character of many of Indonesia’s most famous profiles. At Karana Global, cherries arrive at the central mill, they are carefully sorted and floated to remove damaged and underripe fruit. In this climate wet parchment requires about 2 days to skin-dry, after which the coffee is hulled, still at 30% moisture. Once wet-hulled the naked coffee seeds continue to sun-dry between 7 to 15 days until the moisture content reaches around 12%.

Exporting Details:
For the export preparation, dried coffee is transported to Karana’s Global dry mill facility where coffee is received, cupped and selected for export. Coffee is sorted with equipment typically in most dry mills, such as gravity beds, screens and an electronic color sorter.