Complex and layered with a surprising twist, Ganung Batur is a new kind of Indonesian coffee. Medium-bodied with hibiscus aromatics, the cup is bursting with fruit flavours of apricot, raspberry and blackcurrant.
The surprise comes in the form of a spicy note of chilli pepper, created by the unique Indonesian processing method of giling basah. It's a fun twist in this fruit bomb, and adds a subtle contrast that makes it a coffee unlike any other we've tasted before.
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Unsure? See our grind guide below.
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Complex and layered with a surprising twist, the Ganung Batur is a new kind of Indonesian coffee. Medium-bodied with hibiscus aromatics, the cup is bursting with fruit flavours of apricot, raspberry and blackcurrant. Caramel sweetness is balanced by the beautiful buttery body.
The surprise comes in the form of a spicy note of chilli pepper, created by the unique Indonesian processing method of giling basah. It's a fun twist in this fruit bomb, and adds a subtle contrast that makes it a coffee unlike any other we've tasted before.
COFFEE ORIGIN PROFILE
Country: Indonesia
Region: Bangli, Kintamani, Bali
Producer: Komang Family and local farmers
Varietals: Arabica
Process: Wet Hulled (Giling Basah)
Altitude: 1,200 - 1,600m above sea level.
Ganung Batur is an active volcano in the Kintamani region of Bali. It's a hotspot for adventure seeking tourists, who climb the misty jungle-clad mountainsides to witness the sunrise breaking over the island. It's also home to the Komang family, producers of the coffee named in honour of the volcano which has enriched the soil so deeply.
As with most Indonesian coffee, the Ganung Batur is processed using the 'giling basah' method, which roughly translates to 'wet grinding'.
In contrast to traditional coffee processing 'washed and natural' wherein the coffee beans are dried until hard in their protective parchment casings, Indonesian coffee farmers crack the beans out straight away and allow the wet beans to ferment together as they are processed for sale. This has created a flavour profile unique to Indonesia - usually bold and earthy.
It's our head roaster Steve's favourite coffee origin because of this unique process, and we've come to really appreciate the complexity and unusual flavours.
TASTING NOTES CUPPING PROFILE
Flavours: apricot, raspberry, blackcurrant and a touch of chilli pepper
Aromas: hibiscus
Acidity: medium
Body: buttery
Aftertaste: caramel
Cupping Score: 86/100.
Ganung Batur is a crisp fruit bomb of flavour, with floral hibiscus aromatics, a buttery body, and a caramel finish. Apricot, blackcurrant and raspberry flavours are fresh and juicy, complemented perfectly by the smooth caramel sweetness Ia capsicum-esque tang.
This may sound a little odd for coffee, but when you experience it as a twist at the end of a mouthful of caramel and raspberry, it's extraordinarily good. This is a truly unique coffee drinking experience and caused a real sensation around the cupping table. A chorus of 'what is that?' swiftly followed by a clamour of 'I need to have some more'.
If you think you've tried everything the coffee world has to offer, wait until you have Indonesia Ganung Batur.
BREW GUIDE
As with a lot of Indonesian coffees, it's a good idea while experimenting with your extraction set up to go a little finer that usual. It might look like it is running a little slow, but the juiciness is entirely worth it.
There is so much flavour in this one, it's well worth doing up a little tasting platter for yourself if you have the time: espresso to get the big juicy hit of flavour, Aeropress for the body and sweetness, and a pourover to experience the full gamut of sweet, tart and spiciness on offer.
Indonesia Ganung Batur is a coffee nerd's dream, a big coffee with the profile to stand up to the wildest experiments. Tweak and twist, dust off every piece of gear in your cupboard and run it. This is a coffee which really rewards a brewer with a bit of creativity.
