This dry process is a real fruit bomb: strawberry-rhubarb, banana chips, cherry liqueur cake, blackberry wine, and more! Those who enjoy rich chocolate roast tones layered in should take to Full City and beyond. City+ to Full City+.
This is the third year for us purchasing coffees from the Bangli region of Kintamani, but the first year of selecting a dry process lot. The washed coffees that this group produces have been some of the best we've tasted in the region, sweet and nuanced, and with relative cleanliness in the cup profile. This is the first naturally processed coffee we've tasted from them, and I'm happy to report the cup is brimming with sweet fruits of the dried and winey nature, cup characteristics I liken to a nice Ethiopia Harrar (and sans jute flavor!). 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. The bean sizes vary from large to very small, and you'll find the occasional
What a fruit bomb this Bali dry process is, apparent when grinding the coffee. Smells of dried strawberry-rhubarb, dehydrated banana chips, raisin bread, and more show in the dry fragrance and wet aromatics. The wetted crust gives off more of a jammy presence, heavily weighted in dark berry tones, and with a dark chocolate swirl. The fruits in both aroma and cup aren't representative of what we categorize as "fresh fruit", but more like dehydrated fruits and fruits in baked goods. A brewed cup of City+ roast level has a flavor of cherry liqueur cake, a somewhat boozy cherry fruit note, and bread baked with brown sugar and baking spices. As it cools, blackberry and raspberry notes come into play, along with a bittering-but-fragrant note of shaved orange peel, and a woody note in the finish. Flavors of dark cocoa are built up with roast, Full City offering layers of rich dark chocolate flavors intertwined with winey fruit accent notes. Acidity is somewhat muted, to be expected in a dry process coffee, but a subtle fruited brightness is most discernible in light roasting.