KARANA

Carbonic maceration, a form of Anaerobic process, magnifies the fermentation of the cherries after harvest, bringing fruity notes with a beautiful tropical edge. Expect cherry, passion fruit, and vanilla. The finish is rich with cacao and wine-like depth.

The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee 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.

Historically, Indonesian coffee producers have implemented the wet hull method. In recent years we have witnessed a shift towards modern specialty techniques which deliver exciting new profiles. Carbonic maceration involves fermenting the whole cherries in a carbon dioxide rich environment, magnifying the fermentation that takes place. The cherries are then dried whole on beds.