This month's most interesting offering sourced from northern Bali, a Kartika selection developed for Indonesian growing conditions. Boutique producer and processor Karana Global's work revolved around cultivation, fermentation, and then export.
This anaerobic natural coffee is introduced with Luwak yeast, a Kluyveromyces strain isolated from the microbiome of the Asian palm civet. All fermentation to achieve that "Kopi Luwak" profile without the animal's actual intervention. Ripe cherries are placed in sealed tanks for two days where the yeast guides fermentation before whole cherries are moved to the patio to dry slowly for about three weeks. The controlled fermentation brings greater consistency to the process, while the extended drying helps build sweetness and depth.
Lively acidity and a lingering sweetness greets you in the cup. Zesty dalandan and layers of dried fruit mix with some osmanthus florality. A bag worth keeping while it's online or on our shelves.
