COLOMBIA CAUCA | September 2024
At first glance, the tasting notes might seem familiar—caramel, apricot, and blackcurrant are staple flavours in specialty coffee. Raspberry adds a rare twist, but it’s the hint of chili pepper that truly sets Indonesia Ganung Batur apart.
Imagine a fruit that offers a taste unlike anything you’ve experienced before. That’s how Steve, our head roaster and Indonesian coffee expert, introduced our September Bean of the Month: Ganung Batur.
His comparison to snake fruit might have seemed puzzling, but it’s fitting. Just as snake fruit surprises with its unique flavours, Ganung Batur delivers a striking array of taste sensations, making it a true Balinese gem. If you haven’t tried it yet, prepare for an unforgettable coffee experience.
Savoury flavours are a hallmark of Indonesian coffee, thanks to the unique processing method used on the islands. ‘Giling basah,’ or ‘wet grinding,’ involves removing the coffee beans from their protective parchment shell before drying, a method not seen elsewhere in the coffee world. This fermentation process typically results in a bold, earthy flavour profile.
However, this Bean of the Month defies conventional expectations of Indonesian coffee. The Komang family has produced a crisp, fruit-forward profile with floral hibiscus aromas, pineapple acidity, and a zesty orange finish. The chilli pepper note adds a capsicum-like tang, providing a delightful contrast to the caramel, and raspberry flavours.
Indonesia Ganung Batur offers a unique coffee experience that we’re thrilled to share for September. Available at all Merlo stores and online until the end of the month or while supplies last.
COFFEE ORIGIN PROFILE
Ganung Batur is a medium-bodied coffee with a complex and layered profile. It features hibiscus aromatics and a burst of fruit flavours, including apricot, raspberry, and blackcurrant. The caramel sweetness is balanced by a buttery body. The distinctive chili pepper note, a result of the ‘giling basah’ processing method, adds a fun twist to this fruit bomb, making it a coffee unlike any other we’ve tasted.
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, an active volcano in Bali’s Kintamani region, is renowned for its stunning sunrise views and rich soil. The Komang family, who produce this coffee, use the unique ‘giling basah’ method, which involves fermenting the wet beans after removing them from their parchment shells. This process typically results in a bold, earthy flavour, but Ganung Batur offers a refreshing departure with its vibrant fruit profile. Head Roaster Steve considers Indonesian coffee his favourite due to this unique processing method, and we’ve come to appreciate its complex, unusual flavours.
TASTING NOTES
Flavours: Apricot, raspberry, blackcurrant, with a touch of chili pepper
Aromas: Hibiscus
Acidity: Medium
Body: Buttery
Aftertaste: Caramel
Cupping Score: 86/100
Ganung Batur is a crisp fruit bomb with floral hibiscus aromas, a buttery body, and a caramel finish. The fresh and juicy flavours of apricot, blackcurrant, and raspberry are complemented by a smooth caramel sweetness and a capsicum-like tang. This unique coffee experience has created a buzz at the cupping table, with many eager for more.
BREW GUIDE
For Indonesian coffees like Ganung Batur, it’s advisable to experiment with a slightly finer grind. Although it might seem like the extraction is slow, the juiciness is well worth it.
To fully appreciate this coffee, consider trying a tasting platter: espresso for a bold flavour hit, Aeropress for body and sweetness, and pour-over to experience the full spectrum of sweet, tart, and spicy notes.
Indonesia Ganung Batur is a dream for coffee enthusiasts, offering a robust profile that stands up to creative brewing experiments. Explore every brewing method in your arsenal to uncover its full potential.