The handling of Bali Coffee beans
This year Rodney successfully experimented with three different batches, including water washing, honey treatment and sun treatment. Three different methods, the flavor greatly exceeded the general batch of origin, the overall defect rate and uniformity were even better than that of Central American fine beans, the water washing and honey treatment had bright and complex acidity, and the sun treatment batch had more ripe peach, pineapple, mango and other tropical fruits, fruit wine aroma and aftertaste than Panama Manor's sun batch.
Karana's philosophy has gained great resonance in Bali, but in addition to coffee itself and business achievements, they also recognize the problems of local life, education, industry, culture, etc., so in the process of selling coffee, they also return the profits to the children's education institutions in the local villages to contribute to the education of future children, such as building schools or purchasing educational equipment.
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The coffee flavor of Bali Ubu District Bali also has boutique coffee beans.
In the traditional culture of Bali, coffee is used as a cheap beverage raw material. The flavor and quality of the region have been unstable or depressed, and most of them have become cheap commercial beans. Rodney and his partners decided to change the local people's stereotype of coffee. They chose the Wubu Market area, the cultural center of Bali, and opened the only one on the island.
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The flavor of Bali coffee beans. Bali coffee.
Flavor description: raw beans exude strong cantaloupe and tropical fruit aromas; the entrance flavor changes to the sweetness of pineapple and strawberry jam, showing smooth and rich acidity at medium and low temperatures, with aromas of handmade black sugar, exquisite dark chocolate and hazelnut; the overall flavor is excellent, like syrup-like texture and sweet taste, and the ripe fruit flavor of the sun even surpasses many of China and the United States.
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