History

The community Karana represents a collective effort of 377 small farmers in the region of Kintamani, in Bali, Indonesia. Rooted in traditional Balinese community culture and the practice of Hindu traditions, this group embodies a harmonious relationship between agriculture and local heritage. The farms, situated at an average altitude of 1.200 meters, occupy a total planted area of 477 hectares : where coffee varieties are grown S795 e kartika.

Small producers in the region use various processing methods, including natural, washed, anaerobic, honey e wet-hulled...demonstrating a strong commitment to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinct terroir of the Kintamani region. In addition to coffee, the farmers also cultivate... oranges, vegetables and other crops, reinforcing the biodiversity and sustainability of their agricultural practices.

A sustainability process This is at the heart of Karana's agricultural approach. Farmers utilize composting, avoid the use of chemicals, and plant suitable shade trees, promoting ecological balance. A new cooperative drying centerFunded by private donations, it will further support producers by providing accessible and efficient processing infrastructure during and after harvest.

The Karana community's vision is to assert itself as a trusted supplier of green coffee For both national and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana Group's estate offers a vibrant representation of the Kintamani region's coffee heritage.

Process:

Generally, freshly picked, whole cherries are placed in a hermetically sealed container where oxygen is replaced by carbon dioxide (CO₂). This anaerobic environment induces a specific type of fermentation that initially occurs within the fruit itself, known as intracellular fermentation.

Coffees subjected to carbonic maceration often present a striking sensory impact, with intense aromas, more expressive fruity notes, vibrant acidity, and greater complexity. This method imparts a distinct flavor profile, carefully shaped by controlling the time, pressure, and presence of CO₂ during the process.

Espresso	Pour over
18g 42g out 32'' s	18g 300g water 93ºC 03´00´´