Indonesian Coffee beans | Karana Kintamani Volcano in Bali | Ubu treatment site

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Bali Karana Kintamani Tirta Washed Process

Indonesia Bali Kalana Quinta Mani Volcano Ubud Treatment Plant Washing Treatment

Flavor Features:

The dry aroma is orange caramel with a hint of pickled plums.

After entering the mouth, the syrupy dense taste is accompanied by the fragrance of sage and plum.

And sweet, juicy orange juice,

Sour plum soup-like sour taste, good layering.

Country Indonesia Bali (Bail)

Kintamani

Producer Rodney Glick

Ubud Treatment Plant (Ubud)

water treatment

USDA (United States Department of Agriculture), Kar? ka（TypicaHybrid）、

S-795（Typica Hybrid-Jember）

1400 meters above sea level

Black volcanic soil

Harvest season June to September

Washing treatment: collect red ripe coffee cherries

The first stage is to wash the fruit with clean water and remove the unripe pulp.

After discarding the pulp part, dry fermentation is carried out for 24 hours;

After soaking in clean water for 20 hours in the second stage,

washing away the pulp remaining on the shelled pods

After a few days of drying on a pergola in a farm yard,

and then sent to a post-treatment field in the Wubu region at an altitude of about 800 meters;

finally, natural drying is carried out on a shed frame of the Ubud treatment field,

Every day the shelled beans on the fixed stirring rack maintain ventilation

Because the weather conditions in the Ubud region are much drier than those in the Ubud region,

About 12-15 days after the moisture content is consistent,

Remove the skin of the sheep in shell,

At the end of the manual selection to remove defective beans,

To enhance the level and flavor of green coffee beans.

In Bali's traditional culture, coffee is regarded as a cheap beverage ingredient.

The flavor and quality of the region has been unstable or in a state of decline,

Most of it turned into cheap commercial beans,

Rodney and his friends decided to change local stereotypes about coffee.

They chose the Ubud market area, a cultural hub of Bali,

Opened the island's only boutique cafe,

Rodney and two other friends

They have also obtained the international coffee Q certification.

For their own coffee quality control,

It is also the only local coffee shop with this certification;

The cafe has two bean dryers weighing 1kg and 4 kg.

All the coffee in the shop comes from local or neighboring high-quality green beans

(e.g. Java, Sulawesi, New Guinea, Florence) etc.

The success of the cafe gave them even more motivation.

To pursue high quality coffee sources,

A few years ago, the local green coffee beans in Bali,

are processed through farmers in the Quinta Mani Mountains,

But every year, regardless of weather factors, berry quality, post-system environment and other factors,

It is always difficult for them to master the quality of raw beans every year. since 5

Rodney decided to build his own treatment yard next to his vestibule and cafe.

Last year, when harvest season came,

They went to the Quinta Mani region, 1400 metres above sea level, to buy high-quality coffee berries,

After some of the previous post-production,

Then load to 800 meters of the day after the stability of the Ubud area for post-processing.

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