Coffee flavor characteristics of Bali Jintamani Volcano Coffee characteristics

The flavor of sunburn wine in the Ubu processing field of Karana Kintamani volcano in Bali, Indonesia.

■ country Indonesia (Indonesia)

■ producing area Kintamani (Kintamani)

■ processing Plant (Karana)

■ producer Rodney Glick

Sun treatment by ■ treatment

■ 1600 meters above sea level

■ flavor description: berries, wine, peach dry aroma. The mouth shows sweet strawberries, berries, aromas of wine, cantaloupe, flowers and a hint of herbal spices. The flavor is light, bright and dry.

Sun treatment:

The red ripe coffee cherries are placed in a bag for 12 hours of dry fermentation and sent to Wubu. After picking out the unripe beans by hand, the whole batch of coffee cherries are laid flat on a high dry scaffolding for sun fermentation. According to the weather temperature and dry humidity, each batch needs to be dried for about 21 to 30 days. At the same time, the defective fruit must be stirred and picked once an hour, and finally the flesh outside the raw beans is thrown away. Remove the shell of sheep skin and manually select defective beans to improve the level and flavor of raw coffee beans.

Since 2015, Rodney has decided to build its own processing plant next to its vestibule and cafe. When the harvest season came last year, they went to the Jintamani area at an altitude of 1400 meters to buy high-quality coffee berries, and then carried them to the stable Wubu district of Tianhou 800m for post-processing.