– Bali Batukaang Anaerobic Natural CERTIFICATIONS –
* grayed out image means it is not certified in that category
Bali Batukaang
Yeast Inoculated Anaerobic Natural
This nanolot produced, yeast inoculated anaerobic natural processed coffee from the Indonesian island of Bali, offers fragrance notes of bubble gum, lemongrass, and grape. The cup is a nice balance of tart and creamy, with distinct berry, pastry and fruit-forward – strawberry and winey grape – flavors that continue to evolve as the brew cools. It is fresh, bright, and energizing, with an aftertaste that pleasantly lingers, begging for another divine sip.
Available for a limited time.
0.0/5
$27.90
PER 12oz BAG
Ships in 1 to 2 business days
Roast(s): Light Roast, Medium Roast
Origin: Bali, Batukaang, Kintamani
Varietal: Catuai
Altitude: 1200 – 1300 MaSL
Processing: Yeast inoculated anaerobic natural, sun dried
SINGLE ORIGIN OR BLEND:
Single Origin
ROAST TYPE:
Light Roast
Our Coffee Master, Christian, recently traveled to El Salvador and Guatemala with the Pono Collective on a coffee origin exploration, learning, and sourcing trip. During the journey, Christian met with several multi-generational coffee farmers and experienced innovative processing techniques being applied at origin.
These processing variations build upon traditional washed, semi-washed, and natural methods, introducing new and exciting flavor profiles to heirloom coffee varieties. The addition of an anaerobic phase—including yeast inoculation, tropical fruit infusion, and maceration—enhances the coffee’s complexity, resulting in vibrant fruit, floral, and “boozy” notes in the cup.
Roasted lightly to highlight these intricate flavors, the final brew is exotic, refreshing, and adventurous on the palate.
This particular Balinese coffee was produced by smallhold farmers in the Batukaang, Kintamani region, and processed by Karana Global, which is known for its boutique fermentation experiments. Starting from coffee harvested at 20-22 brix, the coffee is floated and washed, then placed in a fermentation tank after being inoculated with Pichia kudriavzeii, a yeast known to contribute complexity in flavor through its fermentation byproducts. The coffee is macerated with this yeast for 48 hours in the tank, until pH reaches 4.2, and then dried on the patio for 15-20 days, at which time the moisture content should reach 12%.
Our brewing recommendation for this extremely limited coffee is with a Hario V60 02 pour-over at a 17:1, H2O:coffee ratio.
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