NEW SCHOOL DRIP | WATERMELON CANDY, CANTELOUPE, WHITE CHOCOLATE | Natural Process | BALI

WHAT IS NEW SCHOOL DRIP?  :  It's where sweet and balanced meet the unexpected.  New School expression but roasted for the coffee nerd who still wants their coffee to taste like...coffee.  Can be fruity, funky or just different enough to weird out the traditionalists amongst us.

PERFECT FOR:  Pour over, moka pot, aeropress, french press, cold brew and drip coffee makers. 

Rest time after roasting:  5-7 days.

ALSO GREAT FOR:  Modern espresso, turbo's, soup etc. 

Rest time after roasting:  3-5 weeks. 

ABOUT THE COFFEE:  As we visit the world of Indonesian coffee for the first time we find ourselves taken by this gem from Bali.  With adequate rest this coffee comes across as quite balanced despite its unique notes of Watermelon Candy, Canteloupe and White Chocolate (maybe milk chocolate-ish if we're being picky).  Unique but not so out there that you won't want to drink this every day.  Excellent black and with dairy.       

FROM:  Kintamani Highlands of Central Bali, Indonesia

PRODUCERS:  Producers organized through Subak Abian (SA) a traditional structure of farmer organization in upland Bali

VARIETIES:  Bourbon, (S795 & USDA 762) Typica, and Catimor

PROCESS:  Natural Process

ALTITUDE:  1200-1600 Meters Above Sea Level

DRYING METHOD:  Dried on Raised Beds

SOIL:  Volcanic Loam

CERTIFICATION:  Conventional

ADDITIONAL INFORMATION: 

Bali Kintamani Natural is sourced from family owned farms located in the Kintamani highlands on the island province of Bali, Indonesia.  Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income.

Coffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God.  The idea of a natural processed coffee was suggested during Royal’s origin trip in 2009 to address an issue of water scarcity.  It was an easy step to drying whole ripe cherry given that raised beds were already used for drying parchment.  The project has been fully implemented and the results have been exceptional.