Region: Kintamani
Variety: S795, Kartika
Process: Carbonic Maceration, Anaerobic Natural
Tasting Notes: Cooked purple fruits, boozy with a mild candy - like sweetness.
 
This coffee was processed using Carbonic Maceration, Anaerobic Fermentation which is done by placing freshly harvested cherries inside a sealed container for a period of time and introducing carbon dioxide. This process often produces a coffee with increased intensity of fruit and acidity.