Arrived May 4th, 2022 to Seaforth SCS in Vancouver, BC
Forward purchased 32 x 60kg bags of CATUR Collection, KAMALA Kintamani #04
Four (4) bags of this lot have been booked by Detour Coffee Roasters in Toronto, Ontario
CATUR Coffee is a collaborative effort to improve the landscape of coffee production with Indonesia. Operated by So So Good Coffee Company and currently six different 'processors' throughout the archipelago, CATUR is utilizing different strains of yeast to derive flavour within the cup. There are four different flavour categories being created throughout the six processing facilities, BUMI, SENJA, PUCUK and KAMALA.
"KAMALA means lotus as well as pale red in Sanskrit. This is our take on what Indonesian coffees could be under experimental yet directed post-harvest techniques. KAMALA offers different arrays of fruity, boozy and out of this world flavours! We achieved this through the use of mostly anaerobic natural technique as well as trial-based inoculants." - Mikael Jasin, Founder
This specific lot comes from the island of Bali and is processed by a group called KARANA GLOBAL, a boutique producer / processor of Indonesian Specialty Coffee. They started as a micro-lot processor on developing quality Arabica and Robusta products, from the coffee plantations of Kintamani and Tabanan, and are now working with and assisting in the operations of these plantations in Kintamani. They train and employ local folks contributing annually to projects centered on community education and environmental impact. Karana Global is one of the local thought leaders in coffee fermentation techniques and an integral member in the growth and development of CATUR Coffee, as they work together, bouncing ideas off one another for further improvements to the product.
Through this collaboration, CATUR and Karana Global have processed 169,000 kg of cherry in the Kintamani area, producing around 30,000 kg of green bean, throughout different profiles. This directly impacted 135 families in the local area.
This is a citrus forward coffee, that's taking more of a stewed fruit approach, different to the Kintamani #01 yeast inoculation. It's more funky, with a dense lemon quality, a sparking while wine, and dark berry complexity, such as blackberry, strawberry and a unique quality of mint in the finish. The flavour attributes are all on the medium to high quantity scales and make for a fantastic espresso or filter option.
Price Forward paid per kilogram: $11.54 USD FOB
Process: 'KAMALA' Natural Anaerobic #04
Total kilos available: 32 x 60kg
Harvest date: July - August 2021
Fermentation: 62 hours in sealed air tanks with inoculants
Drying time: 3 - 4 weeks in raised beds utilizing the sun until 11% moisture
Humidity: Nearly 100% relative humidity
Density: 650 gm/L
Altitude: 1200 - 1500 masl