Kanggo 72-Hour Yeast Natural
Rare Find
RaspberryHibiscusPomelo
- Origin
- Kintamani, Bali
- Altitude
- 1200–1400 m
- Process
- Yeast Semi-Anaerobic Natural
- Roast
- Medium-light
In the cup
- Funky
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Kanggo 72-Hour Yeast Natural
Rare Find
RaspberryHibiscusPomelo
- Origin
- Kintamani, Bali
- Altitude
- 1200–1400 m
- Process
- Yeast Semi-Anaerobic Natural
- Roast
- Medium-light
In the cup
- Funky
Also available on
Coffee profile
- Origin
- Kintamani, Bali, Indonesia
- Altitude
- 1200–1400 m
- Variety
- cobra
- Process
- Yeast Semi-Anaerobic Natural
- Composition
- Single origin
- Roast
- Filter · Medium-light
In the cup
How to brew
V60 — Bright Bypass
13 g · 210 g · 92–93°C · medium-fine · 1:16.2 · 2:15–2:35
- Brightness
- 0:00Bloom with 40 g of water for 40 seconds.
- 0:40Pour to 95 g.
- 1:10Pour to 145 g.
- 1:40Pour to 190 g.
- Let it drain.
- Add 20 g of hot water to the coffee, then stir gently.
Tips
- Adjust the grind to the cup and to taste.
V60 — Berry Pop & Mango Burst
15 g · 250 g · 90–92°C · medium · 1:16.7 · 2:45–3:10
- Brightness
- 0:00Bloom with 40 g of water for 30 seconds.
- 0:30Pour to 120 g.
- 1:15Pour to 190 g.
- 2:00Pour to 250 g.
Tips
- If it tastes too intense or fermenty, lower the temperature a little or grind slightly coarser. For more fruit, brew at 92°C and pour more slowly.
Tetsu Kasuya's Hario V60 recipe, World Brewers Cup 2016 (champion)
Hario V60 · 20 g · 300 g · 92°C · coarse (Comandante C40 MK4 28) · 1:15 · 3:30
- Sweetness
- Brightness
- 0:00Pour 50 g of water.
- 0:45Pour to 120 g.
- 1:30Pour to 180 g.
- 2:10Pour to 240 g.
- 2:40Pour to 300 g.
- 3:30Remove the dripper.
Tips
- The 4:6 method: the first 40% of the water (two pours) sets sweetness and acidity, the last 60% (three pours) sets strength.
Recipe by Tetsu Kasuya , World Brewers Cup 2016
V60 — MelonTea
15 g · 250 g · 91–93°C · medium · 1:16.7 · 2:45–3:15
- Sweetness
- 0:00Bloom with 40 g of water for 30 seconds.
- 0:30Pour to 120 g.
- 1:15Pour to 190 g.
- 2:00Pour to 250 g.
Tips
- If it feels too heavy, grind slightly coarser or lower the temperature to 91°C. For more sweetness and melon, brew at 92–93°C and keep the pour steady.
More recipes for this coffee
Hario V60 · 20 g · 300 g · 92°C · coarse (Comandante C40 MK4 28) · 1:15 · 3:30
Kopi Bali dari kebun Kanggo di Belancan, Kintamani, diproses oleh HEQA Coffee dengan fermentasi yeast semi-anaerobic selama 72 jam. Rilisan Rare Finds dari Koro Roasters ini hadir sebagai small lot yang mempertemukan seleksi cherry matang dengan pengolahan fermentasi terkontrol.
Cherry disortir dengan tangan, diberi ragi pilihan, lalu difermentasi dalam wadah ber-airlock selama 72 jam. Setelah fermentasi, cherry dikeringkan utuh sebagai natural di greenhouse berventilasi.
Di cangkir, temukan notes raspberry, hibiscus, dan pomelo—karakter buah beri, aroma floral, dan cerahnya jeruk bali. Bright, juicy, dan gently funky, dengan karakter fermentasi yang lembut. Cocok untuk penikmat V60 dan filter coffee yang ingin mengeksplorasi kopi Bali dengan proses yang berbeda.
DETAIL KOPI
Series: Rare Finds
Producer: Kanggo
Processor: HEQA Coffee
Origin: Belancan, Kintamani, Bali, Indonesia
Altitude: 1.200–1.400 mdpl
Process: Yeast Semi-Anaerobic Natural
Fermentation: 72 jam dengan ragi pilihan
Drying: Natural di greenhouse berventilasi
Tasting notes: Raspberry, Hibiscus, Pomelo
Character: Bright, floral, juicy, gently funky
Rekomendasi seduh: V60 / filter / manual brew
PANDUAN SEDUH — BRIGHT BYPASS
13g kopi, 190g air seduh + 20g bypass, 92–93°C
Gilingan medium-fine, Target waktu 2:15–2:35
Bloom dengan 40g air selama 40 detik.
Pada 0:40, tuang hingga total 95g.
Pada 1:10, tuang hingga total 145g.
Pada 1:40, tuang hingga total 190g.
Setelah air selesai menetes, tambahkan 20g air panas langsung ke hasil seduhan, lalu aduk perlahan.
Resep awal untuk mengeksplorasi citrus brightness dan aroma floralnya. Sesuaikan gilingan dengan hasil seduhan dan selera.
PENYIMPANAN
Simpan tertutup rapat di tempat sejuk dan kering, jauh dari panas dan sinar matahari langsung.