Description

Bala Bala Tasting Notes

Sugary notes of milk chocolate and brown sugar combine with a bright citrus acidity. The sweet cola and molasses notes of the coffee mingle with earthy cacao nibs, and sweet tobacco. 

About The Coffee Producer

This coffee grew in the lush forests that make up the western portion of the island of Java. This particular lot of coffee was produced by 56 smallholder farmers, who manage coffee farms averaging about 4 acres.

As is the case with the overwhelming majority of Indonesian coffees, this coffee is fermented after pulping, before washing, in a process known as Giling Basah or wet grinding. In this case, this wet fermentation was metered, taking place over a 16 hour period before being thoroughly washed and sorted three times for defects. The resulting coffee has some enjoyable herbal and earthy qualities that are unique to this process.

How To Brew A Complex, Washed Indonesian Single Origin

This coffee is versatile in terms of brew method. Coarser ground brews highlight the citrus notes and molasses sweetness this coffee has to offer. Cups brewed with finer grounds yield a plethora of the herbaceous and earthy notes unique to Indonesian coffee.

Producer: 56 Smallholder farmers

Varieties: Catimor, S. Lini, Tim Tim

Processing Method: Washed

Altitude: 4300'

Roast: Light