Bali Kintamani Pichia & Luwak Fermentation

🇮🇩 Indonesia

Bali

Kintamani

2026年4月ー2026年7月

Various Varieties

Specialty

Anaerobic Natural

Kamala Kintamani #18 is a highly innovative specialty coffee crafted using a meticulous Anaerobic Natural process driven by co-inoculation. High-Brix, fully intact Kintamani Arabica cherries are sealed in oxygen-free tanks with a precise starter culture combination of Pichia yeast—engineered to amplify tropical fruit and vibrant stone-fruit esters—and an isolated Luwak yeast, which adds a deeply complex, velvety body and long sweetness without any animal captivity. As fermentation progresses, the resulting carbon dioxide ($CO_2$) pressure forces these unique microbial flavor compounds deep into the coffee seeds before the whole cherries are transferred to raised beds for a slow natural dry, seamlessly merging Kintamani's natural citrus backbone with an exceptionally clean, exotic biotransformation.

15.55 USD

32/33 袋

30Kg

30Kg

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