INDONESIA CURTINA TRIKATA DUNIA

Direct trade gives us something beyond access to good coffee. It allows us to understand the people behind each harvest and follow the decisions that shape its quality. This marks our fourth year working with Curtina Coffee and each season brings a new reason to look forward to Kintamani. This harvest we managed to secure five distinct micro lots from the region. Each offers a different expression of Bali’s coffee landscape and the people who bring it to life.

Among this season’s selections are the latest natural anaerobic lots processed by Wana who leads the processing team at Curtina Coffee. Ripe cherries are carefully picked and sorted before undergoing fermentation in sealed barrels. The cooler temperatures and climate of the region allow fermentation to develop at a slower pace, building greater depth and complexity. We find this lot particularly enjoyable for its rounded sweetness and well balanced character. It is a thoughtful expression of Bali coffee that feels both refined and approachable.

The cup opens with generous notes of melon and cherry supported by a crisp malic acidity. Brewed by hand it develops further layers of orange and lady apple. As espresso the profile moves towards deeper stone fruit character with black cherry followed by hints of raisin and dates. With milk it takes on a sweeter and nuttier expression of macadamia and roasted walnut. As it cools subtle notes of baguette and pecan begin to emerge. It is the kind of Bali coffee that makes everyday drinking feel effortlessly good.