ABOUT THE COFFEE
Details |
|
Origin |
Daterra, Cerrado, Brazil |
Project |
Kamala #001 |
Variety |
Aramosa |
Processing |
Anaerobic Natural Yeast Inoculated |
Altitude |
1000 – 1200 MASL |
Profile |
Bubblegum, complex, oolong tea |
INOCULANT PREPARATION INSTRUCTIONS
Inoculant Activation (Steps):
Inoculant is activated 1 hour before it’s going to be used
Add sugar (according to the activation formula) into the diluted inoculant;
Shake until everything is dissolved.
Inoculation
1.5 diluted inoculant is enough for 1 MT of coffee cherry;
Spread the sorted coffee cherries and spray the inoculant evenly until it covers all the cherry’s surface.
Inoculant |
InoculantConcentration |
Sugar Concentration |
Volume |
A, C, D |
1 microtube/1.5L water |
15 g Sugar/1.5L water |
For 1 MT of coffee cherry |
KAMALA (NATURAL) In Sanskrit, the word “ means Lotus Flower, and represents the color pink • The Kamala coffee collection has a range of fruity flavors, fermented drinks like wine and liquor, and cocoa that is rarely found in Indonesian coffees • We achieve these results through the process of anaerobic fermentation, yeast and bacterial fermentation, and then drying the cherries whole.
ABOUT OUR PACKAGING
We balance packaging design with sustainability by offering three packaging options for our coffee orders.
— The AMOC jars are made from lightweight, fully recyclable PET and are reusable.
— The refill bags are vacuum-packed with a thin layer of food-grade PP material and weigh 40% less than conventional coffee bags.
— The Kilo bags have amazing barrier properties and are (under certain circumstances) recyclable.
We prioritize the “reuse, reduce, recycle” message and strive to live by it. More on this can be found on the about page.