Bali Panelokan Gunung Bau

Bali Bau shows layers of raw sugars, bittersweetness, banana bread, walnut, and baking spice. A clean Indonesian coffee, finishing with herbaceous accents. City+ to Full city+.
Out of stock
  • Process Method Wet Process
  • Cultivar Hybrids
  • Farm Gate No
Region Indonesia & SE Asia
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date May 20 2016
Lot size 40bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Catimor
Grade 16+ Screen
Appearance .6 d per 300 grams, 15-18 Screen
Roast Recommendations City+ to Full City+ will work well with this coffee
Weight 1 LB
It's rare that we have Bali coffee in stock at all. But right now, not only do we have it in stock, we have two lots from neighboring collection stations in the Bangli region of Kintamani. This lot is from a small cooperative within Paneloken Village, farms planted in Catimor types (Kartika and Kopyol are the local names), at elevations of roughly 1200 - 1300 meters. This fully washed lot proved to contain quite a nice sweetness in our assessment, balanced flavors of honey and nut, and without the signs of "fading" or age that we'd come to expect in the past. The farmers who contributed to this lot produce some interesting washed coffees with relative cleanliness in flavor profile. "Gunung" is a Bahasa name used for a highland area, and "Bau" (which roughly translates as "smells like the mountains") is the particular micro region near Paneloken where this coffee was collected.
The dry fragrance of City+ roasts offers a glimpse into the approachable cup characteristics: heavy burned sugar tones, along with a blend of nut and mulling spice smells. The addition of hot water bolsters the sugar tones, and a complex mix of raw, unrefined sugar notes mingle with a sweet cream smell (kind of like a milk candy aroma, if you've tried them). In a lot of ways, this coffee has more in common with Central American coffees rather than the coffees from neighboring regions. Sweetness and bittersweetness are well-balanced, and accented by subtle fruit notes - banana bread comes to mind - and baking spice accents. Top notes show best toward the end of the cup (as it cools), and move into herbaceous flavors in the long finish. A nice addition to our list of Indonesian coffees, and cups best after about 48 to 72 hours rest.