Karana Kintamani Volcano Ubu treatment Plant in Bali, Indonesia

In the traditional culture of Bali, coffee is regarded as a cheap beverage raw material. The flavor and quality of the producing area have been unstable or in a low state, and most of them have become cheap commercial beans. Rodney and his partners decided to change the stereotype of local people on coffee. They chose the cultural center of Bali-Ubud Market area and opened the only boutique coffee shop on the island. Rodney and the other two partners also obtained the international coffee Q certification themselves. It is the only coffee shop in the area with this certification; it has two bean dryers of 1kg and 4 kg, and all coffee in the shop comes from local and neighboring high quality green beans (such as Java, Sulawesi, New Guinea, Flora), etc.

The success of the cafe has given them a greater incentive to pursue high-quality coffee sources. A few years ago, the local green coffee beans in Bali were processed by farmers in the Kintamani Mountains. However, it is always difficult for them to master the quality of green beans every year, whether it is weather factors, berry quality, post-processing environment, etc.

Since 2015, Rodney has decided to build his own processing yard next to his own vestibule and cafe. When the harvest season came last year, they went to the Quinta Mani area at an altitude of 1400 meters to collect high-quality coffee berries, which were partially processed before being transported to the stable Ubud area of Tianhou at 800 meters for post-processing.

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.

Flavor Description: Raw beans exude intense melon aromas, tropical fruit aromas; the entrance flavor changes to pineapple, strawberry jam sweetness, low temperature shows a smooth and rich acid, the end has handmade brown sugar, delicate dark chocolate, hazelnut sweet taste; the overall flavor is excellent, syrupy texture and sweet taste, sun ripe fruit flavor even more than many famous Central American estates.