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Bali

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Bali Natural Monsooned

This is pretty much a complete fluke. Monsooned coffees from India are created intentionally by exposing them to the weather (or often by simply spraying them). This Bali lot was monsooned by accident, a happy accident in a way because it cups better than our Monsooned India coffee! This lot was supposed to be a typical Indonesia wet-hull coffee but was not shipped on time, and exposed to high humidity conditions like the Monsoon season. It's not the same as coffee that simply gets wet on the patio or in the warehouse. That coffee would mold and be ruined. If coffee takes on moisture in a humid environment, and takes it on slowly over time, the result is the enlarged, white, zombie moon beans you see here.

We recommend darker roast levels for Monsooned coffees normally. Surprisingly this Bali Monsooned is good at lighter levels too if you are inclined to try it. The dry fragrance actually has some fruited sweetness, something I don't detect in the India monsooned. The wet aromatics are more dark chocolaty, peppery spice, fruit, and wet earth. The cup has a very thick and intense chocolate roast taste, accented by pungent spice. While bittering, it is not without a creamy sweet subtext at Full City+ roast. Lighter roasts are earthy and a bit more fruity, even a bit musty. That's why my chosen level is Full City+. I suggest a very long rest period after roasting this coffee; 5-7 days increases the balance. I would not even attempt to brew without at least 48 hours rest, and for espresso it needs a good 4 days at least. You will notice it is a very "foamy" coffee, both in a French Press and in crema production.





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Bali coffee shrub, Ateng type
Country: Bali
Grade: Monsooned!
Region: Kintamani
Processing: Wet-hull, Monsooned
Arrival Date: June 2011 Arrival
Appearance: .8 d/300gr, 17-19 screen
Varietal: Unknown
Intensity/Prime Attribute: Bold intensity / Earthy, fruity, weird.
Roast: See notes in the review! Full City+ is ideal for the cup I describe. This coffee can take lighter or darker roasts and develops a good chocolate bittersweet roast flavor.
Compare to: A very low acidity coffee, good body, earthy, rather bizarre.
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Bali Kintamani Wet-Hull Arabica

Bali coffees are hit and miss in the past, usually suffering from transport damage (being held up in sweltering port cities). And they have also been, as a tradition, fully wet-processed. That means lower intensity, lighter body, and a very mild character; not things that people look for in Indonesian coffees like Sulawesi and Sumatra. There's a larger plantation, Shinzan, that has been the only mark available for some time, but there are also small-holder farms in Bali that belong to cooperative mills. These are called Subak Abian groups in Bali, and are actually a combined coffee coop and Hindu religious group, ruled democratically by a communally written set of rules called an "awig-awig." The basic guiding philosophy of the Subak Abian is called the "Three Happy Causes" (Tri Hita Karana) which stresses the importance of religion to man, to other men, and to the environment. Kintamani is basically the highlands of volcanic Bali, at the top of the island in the mountainous area. These coop groups have had trouble reaching a market for their coffee. The suggestion was, "why not do a more Sumatra-type process", something they call "wet-hulled," rather than a wet-process, to result in a cup with more Indonesia character. In this process, the coffee cherry is depulped out of it's skin, dried for a short time, then hulled when the coffee is dried to just 30-40% moisture (in wet-process the coffee is hulled out of the parchment shell only after it is dried to 11% moisture and the bean is hard). Then the green bean coffee is dried in the sun. And that's why there is that Indonesia-type cup profile in this Bali coffee. We recommend darker roast levels, Full City+ .

The dry fragrance was surprisingly sweet, with caramel-laced cookie character. The wet aromatics are more dark chocolaty, with peppery spice, fig, and dried fruit. The cup has fruit-infused chocolate, and a thick creamy body. The acidity is low, extremely low, and the finish remains fruity although the chocolate softens to a milk Swiss Cocoa tone. I get raisiny notes as the cup flavors fade.





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Bali coffee shrub, Ateng type
Country: Bali
Grade: 1
Region: Kintamani
Processing: Wet-hull Indonesia Process
Arrival Date: February 2010 Arrival
Appearance: .8 d/300gr, 18 screen
Varietal: Typica hybrids (S795 and USDA 762)
Intensity/Prime Attribute: Medium intensity / Fruit, Chocolate, fruit, spice, fruit, heavy body, fruit.
Roast: Full City+ is ideal for the cup I describe. This coffee can take darker roasts and develops a good chocolate bittersweet roast flavor. Vienna is great too!
Compare to: Low acidity, good body, chocolate, lotsa fruity flavors - very Indonesian, comparable with Sumatra
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Bali Organic "Blue Krishna" Kintamani

In the past, Bali coffees have been hit-or-miss, usually suffering from transport damage (being held up in sweltering port cities). The quality has improved dramatically lately, and there is coffee available from small-holder farmer groups in Bali that belong to cooperative mills. These are called Subak Abian groups in Bali, and are actually a combined coffee coop and Hindu religious group, ruled democratically by a communally written set of rules called an "awig-awig." The basic guiding philosophy of the Subak Abian is called the "Three Happy Causes" (Tri Hita Karana) which stresses the importance of religion to man, to other men, and to the environment. Kintamani is basically the highlands of volcanic Bali, at the top of the island in the mountainous area. We have offered wet-hulled Bali coffee that bears a greater resemblence to the earthy lots from Sumatra and Sulawesi, but Blue Krishna is a fully wet-processed coffee. Wet-process is actually the tradition on Bali, as opposed to other islands of Indonesia, and they are quite good at it. The preparation of this lot is excellent, and just because it has a brighter, cleaner cup profile does not mean it lacks Indonesia origin character. The dry fragrance from a light City + roast is attractively fruited with tamarind and peach-mango hints. The wet aromatics are floral, and the sweet mango note still comes through. On the break, it's mildly nutty and there's a bit of foresty earth that comes through; that Indonesia character. The cup is so much brighter and high-toned than other coffees from the region, it's hard to compare them. It definitely has the fruit flavors found in Java, Timor and Flores coffees, but bears little resemblance to Sulawesi or Sumatra coffees (except for the rare wet-process coffees from those origins). The body is viscous, and nut flavors dominate the roast (although they turn to a soft milk chocolate at Full City roast levels). There are herbal and floral flavors, wildflowers, and a bit of sage and sweet basil.





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Bali coffee shrub, Ateng type
Country: Bali (Indonesia)
Grade: One
Region: Kintimani
Processing: Wet-process
Arrival Date: December 2008 Arrival
Appearance: .4 d/300gr, 16-18 screen
Varietal: Typica hybrids (S795 and USDA 762)
Intensity/Prime Attribute: Mild intensity / Bright and clean fruit
Roast: City+ captures the brightness and fruit, with nutty roast taste. Proceed to FC or FC+ for a more chocolate-laced roast flavor, but the fruit brightness is diminished.
Compare to: Unusual wet-process type flavor profile, more like a Timor or Java, and NOT like a Sulawesi or Sumatra coffee.
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Bali Kintamani Arabica

Bali coffees are hit and miss in the past, usually suffering from transport damage (being held up in sweltering port cities). And they have also been, as a tradition, fully wet-processed. That means lower intensity, lighter body, and a very mild character; not things that people look for in Indonesian coffees like Sulawesi and Sumatra. There's a larger plantation, Shinzan, that has been the only mark available for some time, but there are also small-holder farms in Bali that belong to cooperative mills. These are called Subak Abian groups in Bali, and are actually a combined coffee coop and Hindu religious group, ruled democratically by a communally written set of rules called an "awig-awig." The basic guiding philosophy of the Subak Abian is called the "Three Happy Causes" (Tri Hita Karana) which stresses the importance of religion to man, to other men, and to the environment. Kintamani is basically the highlands of volcanic Bali, at the top of the island in the mountainous area. These coop groups have had trouble reaching a market for their coffee. The suggestion was, "why not do a more Sumatra-type process", something they call "wet-hulled," rather than a wet-process, to result in a cup with more Indonesia character. In this process, the coffee cherry is depulped out of it's skin, washed for a short time, then hulled when the coffee is dried to just 30-40% moisture (usually coffee is hulled out of the parchment shell only after it is dried to 12% moisture and the bean is hard). Then the green bean coffee is dried on raised beds. And that's why there is that Indonesia-type cup profile in this Bali coffee. We recommend darker roast levels, Full City+ . The dry fragrance was surprisingly sweet, with caramel-laced cookie character. The wet aromatics are more dark chocolaty, laced with peppery spice and melony fruit. The cup has fruit-infused chocolate, and a thick creamy body. The acidity is low, extremely low, and the finish remains fruity although the chocolate softens to a milk Swiss Cocoa tone. I get raisiny notes as the cup flavors fade.





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Bali coffee shrub, Ateng type
Country: Bali
Grade: 1
Region: Kintamani
Processing: Wet-hull Indonesia Process
Arrival Date: November 2008 Arrival
Appearance: 1.2 d/300gr, 18 screen
Varietal: Typica hybrids (S795 and USDA 762)
Intensity/Prime Attribute: Medium intensity / Fruit, Chocolate, fruit, spice, fruit, heavy body, fruit.
Roast: Full City+ is ideal for the cup I describe. This coffee can take darker roasts and develops a good chocolate bittersweet roast flavor. Vienna is great too!
Compare to: Low acidity, good body, chocolate, lotsa fruity flavors - very Indonesian
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