Bali Bangli Manikliyu

Burned sugar sweetness makes for a balanced cup, background notes of dried cascara cherry and hibiscus. Cocoa roast tones at deeper roast levels. City+ to Full City+.
Out of stock
86
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate No
Region Indonesia & SE Asia
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Lot size 50bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail S-795, Various
Grade 16+ Screen
Appearance .6 d per 300 grams, 15-18 Screen
Roast Recommendations City+ to Full City+ will work well with this coffee
Weight 1
It's been a long time, but Bali coffee is now back in stock. This is the second year for us purchasing coffees from the Bangli region of Kintamani. This fully washed lot proved to contain quite a nice sweetness in our assessment, balanced flavors of honey and nut, and without the signs of "fading" or age that we'd come to expect in the past. Not the case here, and the farmers who contributed to this lot produce some interesting washed coffees with relative cleanliness in flavor profile. Traditional farming methods are used in these regions including organic farming practices (though not certified), and a complex irrigation system based on terraced water management used to grow rice for over 1000 years.
This lot from Bali is very straight forward, with honey and nut smells throughout the aroma. The wet grounds give way to a slight cherry impression too, and the break releases wafts of cinnamon-caramel in the steam. The sweetness found in the cup is more than convincing, a flavor of burned sugar sidles up well to a pithy citrus juice aspect. As the cup cools, I sense tart fruit background notes, dried cascara cherry or hibiscus flower come to mind. Roasting closer to and beyond Full City builds raw cacao nib/cocoa roast tones, adding a touch more complexity to the cup. We noticed a change in cup profile with rest, flavors finding the most balance at and after 48 hours.