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KARANA

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KARANA

Name: KARANA - 1000g
SKU: KARANA 1000g
Availability: OutOfStock

AMARENA CHERRY•VANILLA

16.40 €

Incl. VAT, excl. shipping

From the volcanic highlands of Bali, Indonesia, comes an exciting coffee produced by the Karana Community, a collective of 377 smallholder farmers in the Kintamani region.

Grown at 1200 metres, this unique combination of S795 and Kartika varietals undergoes carbonic maceration, a form of anaerobic processing, which brings out an expressive flavour profile full of funky tropical sweetness. A vibrant and adventurous filter coffee that showcases a different side of Indonesian coffee.

Size 200g 1000g Save 2%

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TECHNICAL DETAILS

Producer:

Karana Community

Origin:

Indonesia, Indonesia

Altitude:

1200

Body:

Sweetness:

Acidity:

Varietal:

Mixed Varietals

Process:

Carbonic Maceration

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A vibrant and fruit-forward coffee with a distinctly tropical character. Expect juicy notes of amarena cherry and passion fruit, complemented by smooth vanilla sweetness. A silky texture leads to a rich finish with hints of cacao and wine-like depth.

The Karana Community brings together 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in Balinese traditions and a strong sense of community, the collective connects coffee cultivation with local heritage. Across 477 hectares at an average elevation of 1200 metres, farmers cultivate the S795 and Kartika varieties.
The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavour profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.

While Indonesian coffee has traditionally been associated with wet hulling, producers are increasingly exploring new processing techniques. Karana uses carbonic maceration, an anaerobic fermentation method in which whole coffee cherries are placed in a carbon dioxide-rich environment to intensify fermentation. Afterwards, the cherries are dried whole on raised beds, developing a distinctive and expressive flavour profile.

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