Bali Kintamani Carbonic Maceration Honey - 41026 - GrainPro Bags - ETA: Oct 26, 2026 - RCWHSE

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 this carbonic maceration honey. 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. This lot of coffee is a honey process that includes a carbonic maceration step after the depulping process. Coffee cherries arrive at the Karana Global central mill; they are carefully sorted and floated to remove damaged and underripe fruit. Cherry is depulped and inmediately moved in a sealed chamber. The chamber uses a one-way valve that allows carbon dioxide, generated during fermentation, to escape, without allowing new oxygen to enter, creating a “carbonic” environment. This process takes 72 hours to reach the final fermentation pH of 4.0, at which point the chamber is opened and the coffee beans are moved to patios to sun-dry between 15 to 20 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.