S&W Craft Roasting

Bali Batukaang Karana Inoculated Anaerobic Natural

Grown by Pak Parum and smallholder farmers organized around Karana Global in Bali at 1200–1300 masl, this Kartika varietal undergoes a sophisticated yeast-inoculated anaerobic natural process. Harvested ripe (20–22 brix), the coffee is floated and washed, then fermented for 48 hours with Pichia kudriavzeii yeast—selected for its complexity-building fermentation byproducts—until pH reaches 4.2. It then dries 15–20 days on patio to 12% moisture. The cup delivers mixed fruits with a distinctive twang in the finish and hints of molasses. This is a limited experimental lot from a roaster exploring boutique fermentations; expect turbo espresso performance after a 5-week minimum rest.