Bali Batukaang Yeast Ferment Extended Anaerobic Natural

This is the longer fermented version of a fermented funky coffee. 6oz. 

I feel this is a bit more of an expected yet still wild funky coffee. More of a blackberry and milk chocolate alongside the winey boozy (but not tooo boozy) coffee. 

 

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 Extended Anaerobic Natural, roasted by Royal Mile Coffee, represents a modern approach to traditional Indonesian coffee production. Sourced from the island of Bali, this lot utilizes an extended anaerobic natural process to push the boundaries of the bean's inherent profile. While conventional Indonesian coffees are often celebrated for their earthy, heavy-bodied characteristics, this specific fermentation technique introduces a distinct complexity, resulting in a cup defined by blackberry, milk chocolate, and a pronounced winey, boozy quality.

For those exploring the flavor wheel, this coffee serves as an excellent example of how controlled fermentation can dramatically alter the sensory experience. By manipulating the environment during the drying phase, producers can emphasize fruit-forward acidity and deep, fermented sweetness. This experimental style highlights the evolving landscape of Balinese coffee, where innovative processing methods are increasingly used to showcase the unique potential of the region's harvest.