karana-gloss-2

Karana is the collaboration between two like- minded coffee professionals sharing a passion for great Specialty Coffee. Rodney Glick, Australian, and Kadek Edi, Bali, Indonesia are Certified Licensed Q Graders, Coffee Supply Chain Experts, Roasters and Baristas. Karana is a boutique producer/ processor of Indonesian Specialty Coffee focused on Bali. We process coffee in Bali’s cultural center of Ubud one hour from both the Arabica coffee plantations of Kintamani and the Robusta plantations of Tabanan.

Our processing site is in the middle of traditional village life and we are the only Specialty Green Bean and Fine Robusta processors in Bali that control quality from the farm to the finished product. We train and employ local people contributing annually to projects centered on community education and the environment.

Karana not only process red coffee cherry but also source commercial and Specialty grade green beans from other Indonesian origins such as Sumatra, Flores, Java, Papua and Sulawesi for both export and the domestic coffee market.

In 2016 we processed our first Cascara Tea and Fine Robusta, Honey and Natural. In 2018, in collaboration with Taiwan Barista Champion Stanley Chien, we began a series of complex and detailed trials using Arabica and Robusta Carbonic Maceration for use in competition.

BALI, Indonesia – Kintamani/ Ubud
Arabica

Harvest Cycle : May – August
Red Cherry Purchase : Desa Batu Kaang, Kintamani then processed in Ubud, Bali.
Varietals : Predominately S-795, USDA, Kartika
Processing Methods : Natural, Honey, Fully washed, all processing methods are dry hulled.
For all the three processes – Natural, Honey and Fully Washed the red cherries are carefully selected, handpicked, then soaked to remove floaters. Natural Processed cherries are laid out undercover on drying beds made from bamboo with wire mesh for 24hrs then moved outside to concrete patios in the full sun. The coffee is raked several times per day, covered with tarpaulin at night, sorted and dried to 10% moisture rested then hulled. Honey Process atier floating the cherries they are laid out on drying beds for about 2/3 days until 35% moisture, raked, collected and pulped. Atier pulping, cherries are laid out on undercover drying beds. At 15% moisture the Honey parchment is laid out on concrete patios in full sun until they reach a moisture level of 10% then stored in parchment, rested and hulled on demand. Fully Wash Process is a double fermentation process. Atier floating, red cherries are laid out on covered beds for a natural style 24hr dry fermentation then collected, pulped and soaked in water for 24hrs then washed with clean water untiti all mucilage is removed. The wet parchment is dried on raised beds under a clear polycarbonate roof until 15% percent moisture then moved onto concrete patios in full sun for a final drying. Once reaching 11% moisture the parchment is stored then rested and hulled on demand.
Time to Dry : 16 to 30 days, depending on the process and weather permiting
Elevation : 1,200-1350 m
Soil : Entisols, Inceptisols; loamy sand and sandy loam
Precipitation : 2,990 mm per year, ca. 140 rainy days
Temperature : 10 to 15 oC at night; 23 oC to 26 oC

BALI, Indonesia – Blatungan/ North Tabanan
Robusta

Harvest Cycle : May – August
Red Cherry Purchase : Desa Batu Kaang, Kintamani then processed in Ubud, Bali.
Varietals : Predominately S-795, USDA, Kartika
Processing Methods : Natural, Honey, Fully washed, all processing methods are dry hulled.
For all the three processes – Natural, Honey and Fully Washed the red cherries are carefully selected, handpicked, then soaked to remove floaters. Natural Processed cherries are laid out undercover on drying beds made from bamboo with wire mesh for 24hrs then moved outside to concrete patios in the full sun. The coffee is raked several times per day, covered with tarpaulin at night, sorted and dried to 10% moisture rested then hulled. Honey Process atier floating the cherries they are laid out on drying beds for about 2/3 days until 35% moisture, raked, collected and pulped. Atier pulping, cherries are laid out on undercover drying beds. At 15% moisture the Honey parchment is laid out on concrete patios in full sun until they reach a moisture level of 10% then stored in parchment, rested and hulled on demand. Fully Wash Process is a double fermentation process. Atier floating, red cherries are laid out on covered beds for a natural style 24hr dry fermentation then collected, pulped and soaked in water for 24hrs then washed with clean water until all mucilage is removed. The wet parchment is dried on raised beds under a clear polycarbonate roof until 15% percent moisture then moved onto concrete patios in full sun for a final drying. Once reaching 11% moisture the parchment is stored then rested and hulled on demand.
Time to Dry : 16 to 30 days, depending on the process and weather permiting
Elevation : 1,200-1350 m
Soil : Entisols, Incep􀆟sols; loamy sand and sandy loam
Precipitation : 2,990 mm per year, ca. 140 rainy days
Temperature : 10 to 15 oC at night; 23 oC to 26 oC

BALI, Indonesia – Blatungan/ North Tabanan
Robusta

Harvest Cycle : July – October
Red Cherry Purchase : Blatungan/ North Tabanan then processed in Ubud, Bali.
Varietals : BP Tugu Sari, BP 354 mixed plantations
Processing Methods : Natural, and Honey all processing methods are dry hulled.
For both processes – Natural and Honey the red cherries are carefully selected, handpicked, hand-sorted then soaked to remove floaters. Natural Process cherries are laid out on concrete patios in full sun and covered by tarpaulin at night. The coffee is raked several times per day,sorted and dried. Robusta cherries take up to 45 days drying time weather permitied to reach 10% moisture, stored and hulled on demand. Honey Process after floating, cherries are laid out on undercover drying beds for 48 hours, raked then collected and pulped. After pulping the cherries are laid out on undercover drying beds and raked several times a day. Honey has a shorter drying time of 25 days. At 15% moisture parchment is placed on concrete patios and is sundried to a 11% moisture then stored and hulled on demand.
Time to Dry : 25 to 45 days, depending on the process and weather permiting
Eleva􀆟on : 800 – 1.000 meters
Soil : Loamy clay soil, Entisols, Inceptisols;
Precipita􀆟on : ca. 110 rainy days per year
Temperature : 15 oC – 22C at night; 26 oC – 32C

the Coffee

Karana is a boutique producer and processor of Specialty Coffee green beans with a special focus on Bali. We are a micro-lot processor on developing quality Arabica and Robusta products from the coffee plantations of Kintamani and Tabanan. All Karana’s Bali red cherries come directly from our farms and are then processed at our facility an hour’s drive away in amongst the rice fields of Banjar Juga, Mas, central Ubud.

Embedded in traditional village life we control quality from the farm to finished product. Karana train and employ local people contributing annually to projects centered on community education and the environment.

Our coffees are traceable and processed with the utmost care. Karana produce Specialty grade Arabica, Fine Robusta and Cascara for both the export and domestic Indonesian market.

Arabica Tasting Notes: Specialty Grade Green Beans

Bali Karana Kinta Manis: (Natural Process) Intensely sweet and fruit-toned. brownsugar, milk chocolate, strawberry, forest berries, hazelnut. roundly rich acidity; full, syrupy mouth-feel,impressively sweet and flavour-saturated finish.

10

Bali Karana Madu: (Honey Process) Sweet, floral aroma with and earthy flavour and hints of caramel and molasses, dried fruit acidity, creamy mouth-feel, long smooth sweet dark chocolate balanced finish.

11

Bali Karana Tirta: (Fully Washed Process) Tangy citrus aroma, bright fruity flavour with nutty roast taste, soft stone fruit balanced acidity, medium body and slight aftertaste, black tea- like finish.

12

Robusta Tasting Notes: Fine Robusta Grade

Bali Karana Agung Honey: Grain, cereal, cocoa powder, peanut, toast, big body long bitter sweet dark chocolate aftertaste.

Bali Karana Agung Natural: Hints of acidity when hot cooling to a syrupy smooth mouth-feel, cracker grain, cereal, cocoa powder, peanut, toast, big body long sweet bitter dark chocolate aftertaste.

Bali Karana Cascara Natural: sweet, floral, fruity taste with notes of rosehip, dried fruit, cherry, red current, peach and tobacco

13

Robusta Tasting Notes: Fine Robusta Grade

Bali Karana Cascara Natural: sweet, floral, fruity taste with notes of rosehip, dried fruit, cherry, red current, peach and tobacco

14

Kintamani Arabica Region

Kintamani Region is located in the northeast of Bali between longitudes 115o5’ and 115o30’ east and latitudes 8o10’ and 8o20’ south. Most Arabica coffees are grown between 1,100 and 1,500 meters above sea level and the topography range from flat to hilly and rarely mountainous. Although suitable for coffee cultivation the higher altitudes of around 1,500 meters are largely used for citrus plantatior vegetable farms. The temperatures could reach as low as 10 degrees Celsius at night with maximum day temperatures of 26 degrees Celsius. Average rainfall in Kintamani is slightly below 3,000 millimeters with approximately 140 rainy days per year. The drier months are in May and June as well as in September and October. The water sufficiency from to July to November is countered by shade trees and the application of organic manure to the soil in order to keep the soil moisture up. The loamy sands of Kintamani are quarter age and the volcanic Inceptisols and Entisols have good physical and chemical properties conducive for coffee farming. Located at the slopes of the active Mount Batur volcano and being in the vicinity of Mount Agung the Kintamani area is ideal for coffee cultivation.

The name Kintamani became synonymous with Bali’s coffee production and since 2008 the coffee produced here is placed under geographical indicator (GI) protection being the first of its kind in Indonesia.

Tabanan Robusta Region

The regency of Tabanan is prominent for its prosperous natural resources and its technologically innovative developments focusing on the quality of Robusta coffee and the organic process of coffee production. Coffea robusta is grown at lower altitudes than Coffea arabica. The island of Sumatra is the largest producer, smaller volumes are also grown in Kalimantan, Sulawesi, Bali and Flores. Robusta is grown on small farms that average one hectare. The crop is harvested by stripping off all the fruit on the branch, resulting in a mix of ripe and green cherries. Farmers dry the coffee cherries whole, for up to six weeks. After the drying, the dry cherries are hulled.

Farmers sell the cherries to collectors, who sell them to both exporters and for sale on the domestic market. The exporters dry the crop to 12 to 13% moisture, and it is then sorted and graded. Exports are usually made in break bulk shipments, rather than in containers as with C. arabica. Most of Indonesia’s robusta is used in instant coffee and other manufactured products. The domestic market consumes about 150,000 metric tons of Robusta is also an important part of traditional espresso blends, where it adds characteristic flavours and the all important crema on top of the coffee.

The People

The Balinese are highly traditional and religious people. Hindu ceremonies and celebrations determine the lives of the people on the “Island of the Gods”. Farmers have traditionally been organized in groups around ancient irrigation systems, ‘Subaks’ . Based on the Balinese philosophy of Tri Hita Karana that commands harmony and balance between human to God, human to human and human to environment these organizations consist of up to 100 members. In a democratic process each Subak has established writien rules and internal regulations and conducts regular monthly meetings. In Kintamani coffee farmers take pride being the first coffee growing region in Indonesia that achieved the protection of the name Kintamani. Karana Global is committed to support the farmers and their traditional way of life to ensure high quality supplies and to become a partner of the Subaks in this highly complex and beautiful origin.

karana-gloss-2

PT Karana Spesialis Kopi

Contact Details:
https://www.facebook.com/karanaglobal

Mr. Rodney Glick
Co-Founder, Licensed Q Grader

rodney@karanaglobal.com
Ph: +6285857049368
Jalan Sri Wedari No.5, Ubud 80571, Bali Indonesia

Karana is the sister company of Seniman Industries
www.senimancoffee.com

0