Bali Batukaang Karana Extended Fermentation Anaerobic Natural

Description

The Roaster's Select Program program allows us the flexibility to explore beans which don't quite fit into our standard business model, such as experimental fermentations, rare varietals, limited sized lots, and expensive treats. These beans will be available in very limited quantity, only as whole bean, and to keep the price point down and give more people a chance to try them, they will only come in a smaller bags. Please bear in mind, I'm not telling you these beans are 3x as tasty or 3x the value as our normal beans, these should be regarded as something interesting to try, or a special treat. The only reason we have these is that Nick wants to play with fun beans. These will be prepared in very small quantities, and added to inventory as they become available.What's in the cup? Red and Blue berries galore! Avoid heavier extractions, as they can bring some ferment flavors to the cup.Will it Spro? Juicy Turbos.Roast Color: 129.6 (higher is lighter)Roast Date: 9-13-26Recommended Minimum Rest: 4 weeksKartika varietal grown by Pak Parum & Smallholder Farmers organized around Karana Global, Yeast-inoculated Extended Fermentation Anaerobic Natural process, 1200-1300 masl.Sold in 100g bags.Brewmaster J's Notes and TipsS&W Bali Ext Fermentation Anaerobic Natural I got lots of candied mixed berry in a relatively clean cup. I say relatively because it definitely has those anaerobic natural traits also found in the Costa Rica anaerobic naturals previously featured at S&W. If you push this, it will get very funky while lowered extraction will yield more candied berry cups. My best cups were deeply sweet, juicy candied berries coming from very low agitation methods and a coarser grind. I recommend something like the Gabi B, Melodrip, or Drip Assist for this.- Grind 5.0 ZP6- Temp 90C- Brewer V60-01 + Gabi B- Recipe 4 pour 15g/250g recipe 50/75/65/50 with a 45s bloomMore about the producer and process:Karana has a well-appointed processing facility that includes optical color sorting for cherry with in-line flotation, plenty of raised bed drying space, and a crew of experienced coffee professionals who have handled everything from the soil to the final beverage. 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 extended fermentation version of this coffee is macerated with Pichia yeast for 72 hours in the tank, until pH reaches 4.0, and then dried on the patio for 15-20 days, at which time the moisture content should reach 12%. The coffee is then hulled and rested in parchment for approximately 1 month before final hulling and export.