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HomeCoffeesRancabali, Carbonic Maceration
South Bandung Highlands · Indonesia

Rancabali, Carbonic Maceration

Carbonic Maceration Carbonic Maceration, grown at 1350 masl

Roasted by Five Senses Coffee

Available now· checked 31 Jul
FarmRoaster-stated
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Details

RoasteryFive Senses Coffee· Melbourne, Australia
FarmRancabali, South Bandung Highlands, Indonesia?
ProducerNatcha
ProcessCarbonic MacerationThrough a precise carbonic maceration and lactobacillus fermentation, it bursts with notes of strawberries and cream, concord grapes and playful bubblegum✓
Harvest—
Altitude1350 masl
ClimateTropical rainforest
VarietiesCarbonic Maceration✓
RoastEspresso✓
Tasting notesstrawberries and cream, concord grapes, bubblegum✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • strawberries and cream
    Sweet › Vanilla
  • concord grapes
    Fruity › Grape
  • bubblegum
    not on the wheel

Supply Chain

  1. Farm

    Rancabali, South Bandung Highlands, Indonesia

    Grown by Natcha

  2. Roastery

    Five Senses Coffee

  3. Coffee· viewing

    Rancabali, Carbonic Maceration

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKoppars ekologiska kaffe Sulawesi i IndonesienIndonesia BaliIndopusakaIndonesien Sulawesi KalossiFrinsa Collective, IndonesiaIndonesia KerinciMore from this producerNatcha1Similar flavour profilestrawberries and cream, concord grapes, bubblegum40Same processCarbonic Maceration169From the same originIndonesia695More from this roasterFive Senses Coffee254 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessCarbonic MacerationAltitude1350 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability