Sourcing

Our second experimental specialty coffee roast comes from the beautiful island of Bali in Indonesia.

Coffee production in Indonesia dates back to the late 1600s and exploded in popularity in 1990s.

Indonesian coffee gets its unique earthy flavor from the dominate processing method in that region called “Wet-Hulling”. Wet-Hulling includes the following steps:

1. Harvesting: Ripe coffee cherries are picked by hand.

2. Pulping: The outer coffee cherry pulp is removed, revealing the beans.

3. Fermentation: Beans are briefly fermented to break down some of the mucilage.

4. Wet-Hulling: Beans are hulled while still high in moisture (around 50%), a process known as "giling basah."

5. Drying: Beans are spread out to dry, reducing moisture to around 12-13%.

6. Resting: After drying, the beans rest to stabilize flavors.

Roasting

We roasted 450g (~16oz) in our Aillio Bullet sample roaster. Our plan was to roast this batch a bit darker and slower to really accentuate the earthy tones of a classic Indonesian coffee.

We hit our target roast duration and development by roasting a total of 8:59 minutes, First Crack at 7:28, with 1:31 of development and a final moisture loss of 14.4%.

During the Yellowing and Development phase the roast experienced higher ROR variability than acceptable for a production roast. I think this can be easily resolved by manipulating a few power and fan settings next time.

The roast’s end temperature of 408.4°F is a bit low, but still within spec for a lighter medium roast.

CUPPING

• Dark Chocolate, Pepper, Nutty, Smooth, Rich.

• No sweetness, no floral, no fruit.

• Medium body. Uniform. Balanced.

• Full aftertaste.