Bali Kintamani Kamala Dawon Yeast Inoculated Natural

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 yeast inoculation. 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. When cherries arrive at the central mill, they are carefully sorted and floated to remove damaged and underripe fruit. Then cherries are placed in a sealed tank sprayed with sprayed with a yeast called Pichia. The cherries Ferment for 48 hours in the tank until Ph level reaches 4.2.  Next the cherries are laid out on patios for 20 to 25 days until the moisture content reaches around 12%

Exporting Details:

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