Bali Panelokan Village

Balanced flavors, layers of raw sugars, baked sugar bittersweetness, dried apple, walnut, and baking spice. A clean Indo coffee, finishing with herb tea 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
Lot size 50bags/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. Check out the coffee from the neighboring village too - Bali Bankli Manikliyu.
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 hints of dried apple and baking spices. This particular lot produces a fairly clean cup too, not what you might think of when considering Indonesian coffee. Top notes show best toward the end of the cup (as it cools), and move into herbaceous tea notes in the long finish. A nice addition to our list of Indonesian coffees, and cups best after about 48 to 72 hours rest.