Bali Batukaang Yeast Ferment Anaerobic Natural

This is the less fermented version of a fermented funky coffee. 6oz. I wont not tell you that straight up. STRAIGHT UP. You hear me? Do you wanna love me forever oh oh oh. 

This is one of those coffees caught in a hit and run. Maybe it's funky maybe it's chocolates, maybe it's berries. You kind of can get a lot. I got a really candied and citric coffee as the front and it cools into a nice grapey but not too winey coffee You might not get any of it. Thankfully it does none of that gross earthy woodsy patchouli smell/taste. Sorry if you like that shit but, not round here partner. 

This is part of the 6oz black label lineup and the first offering. There's a limited amount. When it's gone it's gone. We're only roasting 69 (nice) bags of it. There's no refunds. If you hate it you can hate me. It's ok. People do. 

 Also, you might hate me for this. Everything was roasted all at once so if you want it hyper fresh order yesterday.

The Bali Batukaang Yeast Ferment Anaerobic Natural, offered by Royal Mile Coffee, represents a modern approach to traditional Indonesian coffee production. Sourced from the island of Bali, this lot utilizes an anaerobic natural process, a technique that involves fermenting cherries in an oxygen-free environment to influence the final cup profile. While traditional processing methods often focus on clarity or body, anaerobic fermentation can introduce complex, amplified characteristics. In this specific instance, the roaster identifies a profile defined by candied, citric, and grapey notes. When evaluating such distinct flavor profiles, it is helpful to consult a flavor wheel to better categorize the specific fruit-forward sensations present. This coffee highlights how controlled fermentation can transform the sensory experience of Indonesian beans, moving beyond classic regional expectations to offer a vibrant, experimental cup for those interested in the intersection of science and agriculture.