Kintamini is an Umami bomb, coming from our friend Mikael Jasin, 2019 WBC finalist. He is helping farmers in his own country Indonesia with advanced techniques to boost natural present flavors.
In the cup, you can expect Dark Cherries, Dark Chocolate and Cacao Nibs finish with a creamy mouthfeel.
Kintamani comes from the Kamala collection. "Kamala" means lotus as well as pale red in Sanskrit. This is their take on what Indonesian coffees could be under experimental yet directed post-harvest techniques. Kamala offers different arrays of
ruity, boozy and out of this world flavors! They achieved this through the use of mostly anaerobic natural technique as well as trial-based inoculants.
The coffee has been fermented on a ceramic tank closed for 62 hours. The inoculant starter used in this lot is a combination of bacteria from the genus of klebsiella and s. Cerevisiae yeast strain. The coffee has been dried for 4 weeks to get to 10.5% moisture level.
1 850 m.a.s.l.