Arabica Bali Anaerobic Honey
Bali, the Island of the Gods, possesses coffee whose full potential remains largely undiscovered. We have established a farm using an agroforest approach to preserve the highlands in the Asah Gobleg area. The coffee is processed in anaerobic honey fermentation to combat the issues of water scarcity and the relatively high humidity while highlighting the distinct cup profile that is true to the terroir.
Name: Bali Kalapatra Anaerobic Honey
Process: 168 hours anaerobic honey fermentation
Region: Asah Gobleg
Origin: Buleleng, Bali
Species: Arabica
Cultivar: Kopyol, Lini-S
Altitude: 1200-1400 asl
Tasting notes: Deeply fruity with a balance of cane sugar and soft floral.
Score:
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