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Bali Wet Hulled Bangli Kintamani

Shows some typical wet hulled qualities, unrefined molasses and date sugar, stewed fruits, molasses cookie, rustic cocoa tones, tobacco leaf, muted acidity and an oily mouthfeel. City+ to Full City+. Good for espresso.

$6.05
In stock
86
  • Process Method Wet Hulled
  • Cultivar Typica Types
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Hulled (Giling Basah)
Drying Method Patio Sun-dried
Arrival date December 2018 Arrival
Lot size 66
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail S-795, Various
Grade 15+
Appearance .6 d per 300 grams, 15+ Screen; expect a wide range of bean sizes
Roast Recommendations City to Full City+ works well
Type Farm Gate
Recommended for Espresso Yes

This is the fourth year for us purchasing coffees from the Bangli region of Kintamani, but the first year of selecting a wet hulled ("giling basah") lot. Similar to the wet hulled coffees of Sumatra (see "Why You Should Know About Giling Basah"), this coffee is full bodied, with mild acidity, and rustic sweet undertones. And like Sumatra, dark roasting produces an espresso-worthy bean that I find adds a potent touch to an espresso blend. Traditional farming methods are used in these regions including organic farming practices (though not certified), and a complex irrigation system based on terraced water management used to grow rice for over 1000 years.

This lot from Kintamani has some of the typical wet hulled rustic qualities, unrefined sweetness that lies somewhere between molasses and date sugar, and stewed fruited notes that are sweet but perhaps lack clarity to some extent. The aroma has a bready sweetness to it that reminds me of bran muffins, or molasses cookie, and earthy tobacco leaf. City+ is a good starting point in terms of roast level, and develops base sweetness of date sugar and rice syrup that helps create a rustic toned cup. Along with fairly muted acidity and oily mouthfeel, this Bali shares a lot in common with some of our nicer Sumatran coffees that are also wet hulled. Some of the fruited aromatics sensed up front come through in flavor too, and hint at cooked apple and rhubarb. Flavors of dark cocoa are built up with roast, Full City+ producing layers of rich dark chocolate flavors intertwined with subtle fruit, herbal, and earthy accents. We found the cup profile benefits from at least 24 hours rest, if not 48 hours for those who are patient.