If you’re not in Bali right now, don’t despair. This cup is probably the closest you’ll get today, and honestly, it’s more enjoyable than a 16-hour economy-class flight. Bali Karana from Dos Mundos is a coffee that will captivate you with its juiciness, clarity, and unique flavor profile. In the cup , fresh gooseberry meets a citrusy yuzu note and exotic mangosteen, which together create a lively, fruity, and very well-defined filter coffee. This coffee comes from Indonesia, specifically Bali, showcasing the region’s production in a modern and precise style. According to the roaster, this lot comes from farmers who have been striving since 2018 to produce coffees in Bali worthy of world barista competitions, and it is precisely thanks to this that this coffee has a distinctive, memorable, and elegant character.
Behind this lot stands the Karana Community, a group of 377 smallholder farmers from the Kintamani region in the Batukaang area of Bali. The coffee is part of the So So Good Coffee project , which aims to bring Indonesian coffee to a world-class level through modern approaches to processing and fermentation. The farms are located at an average altitude of 1,200 meters above sea level and cover an area of 477 hectares. The varieties grown here are S795, also known as Jember, and Kartika, which is prized for its distinctive flavor profile. The local terroir also plays an important role—Bali’s volcanic soil, traditional farming methods, and a focus on sustainability, including composting, limiting chemical sprays, and planting shade trees.
This particular lot was processed using the washed method, which is dominant in Bali, partly due to export support. The process begins with hand-picking and sorting the cherries, followed by hulling and overnight fermentation in fermentation tanks. The next day, the pulp residues are thoroughly washed away, and the clean parchment beans are sun-dried on concrete courtyards until they reach optimal moisture content. It is precisely this clean and traditional processing method that allows the character of the Kintamani region to shine through fully, resulting in a bright, fruity, and precisely defined flavor profile. The harvest took place from May to October 2025, making this a lot with a beautifully lively and fresh expression.