Bali Batukaang Karana Inoculated 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? Mixed fruits with a twang in the finish, maybe a hint of molasses.Will it Spro? I expect it will Turbo well.Roast Color: 138.2 (higher is lighter)Roast Date: 8-21-26Recommended Minimum Rest: 5 weeksKartika varietal grown by Pak Parum & Smallholder Farmers organized around Karana Global, Yeast-inoculated Anaerobic Natural process, 1200-1300 masl.Sold in 100g bags.Brewmaster J's Notes and Tipscoming soonMore 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 coffee is macerated with this yeast for 48 hours in the tank, until pH reaches 4.2, 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.  Karana is well known for its boutique fermentation experiments, and due to the smaller size of their lots it has been difficult to get their coffee until this point.