Bali, Indonesia

Karana Community, Kintamani

On Bali, between the Batukaru and Agung volcanoes, lives the Karana Community – a collective of 337 smallholder farmers from the Kintamani region. At over 1,200 meters above sea level, they cultivate 477 hectares of shaded forest gardens where high-quality Arabica plants grow among orange trees and other crops. This mixed-farming system strengthens biodiversity and enables highly sustainable agriculture. Bali’s climatic conditions – consistent warmth, high humidity, and the western monsoon – provide ideal conditions for exceptional coffee. Organized within the traditional Subak Abian system, the producers follow the Tri Hita Karana philosophy: harmony between people, nature, and spirituality. Karana is firmly committed to sustainability: compost instead of chemicals, targeted planting of shade trees, and a new dry mill that supports the farmers in processing. In short: Karana brings together culture, nature, and innovative agriculture in every bean.

VARIETY & PROCESS

Natural (dry) processing
S795 & Kartika variety

Anyone familiar mainly with coffees from Africa or South America will find Kartika to be an exciting discovery. The variety was introduced to Indonesia in 1987 by Portuguese researchers and is known for its elegant, clean flavor profile. It produces small cherries, is likely descended from Catuai, and is more demanding to cultivate due to its sensitivity to leaf rust – which is why it is relatively rare today. Producers who continue to grow Kartika value its precise aromatics and high cup quality. Through the natural process, the coffee develops additional sweetness and a lovely depth of flavor.

Rhubarb
×
Orange jam
×
Dark Choc

Description

Espresso Recipe

Bali

Your winter escape to the tropics

When winter feels dark and dull, Kartika Natural brings the tropics to your cup. Our first Indonesian release brightens the season with a lively, fruit-forward coffee bursting with tropical energy. Look forward to a flavour spectrum that excites from the first sip: rhubarb, orange marmalade, and dark chocolate, complemented by subtle notes of cranberry and papaya. A vibrant, multi-layered cup that unfolds beautifully with every brew.

Only while supplies last – treat yourself to a taste of the tropics that makes you forget it’s winter.

Details

Fine microlot from the Karana Community on the island of Bali
our first single origin from Indonesia
from sustainable cultivation
Process: Natural
Espresso roast (medium roast)
Flavour profile: rhubarb, orange jam, and dark chocolate
100% Arabica coffee, freshly and gently hand-roasted in Berlin-Mitte
Available sizes: 250 g, 500 g or 1 kg – whole beans or ground on request for moka pot or espresso machines
Climate-neutral shipping with DHL GoGreen
Pickup on site:
Pickup address: Röststätte, Ackerstr. 173, 10115 Berlin
After placing your order, you will receive a pickup confirmation via email (please also check your spam folder)
Pickup with email confirmation possible: Monday–Friday between 9:30 and 18:00

Important note on ground coffee:
Please note that we cannot offer a universal grind size for espresso machines. The optimal grind must be individually adjusted to each machine, as factors such as basket size, pump and brewing pressure, and temperature vary significantly depending on the model. We therefore always recommend buying whole beans and adjusting the grind size yourself according to your setup.

Important note on returns:
Ground coffee is excluded from returns, as it is ground exclusively at the customer’s request. Thank you for your understanding.

Sustainable cultivation and a commitment to quality

Similar to wine, the origin, cultivation, and careful harvesting form the foundation of a specialty coffee. For our coffees, we use only fully ripe, handpicked 100% Arabica beans, as this labor-intensive manual harvest is a key quality criterion. Our high-altitude coffees are natural products grown sustainably in shaded forest gardens, helping to preserve the biodiversity of the region. At higher, cooler altitudes, the coffee cherries can ripen slowly in nutrient-rich, fertile soils. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity aromas.

Freshly roasted by hand

All Röststätte coffees are gently roasted by hand in Berlin to allow their natural aromas to fully develop without creating unwanted acidity. To achieve a pronounced body and a versatile flavor profile in the cup, our roasting approach aims to highlight and precisely express the unique characteristics of each variety, farm, and origin. Our goal is to unlock the full potential of the green coffee through our roasting style and to honor the valuable work of the producers in the growing regions. These are our quality principles – from source to the final cup.

Espresso Recipe

Calibrated by Head Barista Valeriia Kutuzova
Standard espresso machine temperature setting: 93.5°C
Requirements: 18 g basket, double spout portafilter

Recipe

Dose in	19g
Extraction time in seconds	28
Dose out	38g

Freezing Date

22-33 Days after Roast Date

Taste Balance

Sweetness (low to high)	Medium -High (fruchtig)
Acidity (low to high)	Medium
Bitterness (low to high)	Low
Texture	Silky, Juicy
Weight (low to high)	Medium
Finish (short to long lasting)	Long

Flavour

Rhabarber, Orange Jam, dunkle Schokolade, Papaya, Cranberry

Milkweight

Normal milk & Oat milk 110g

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Bali

» Limited Edition Espresso «

Espresso Recipe

Recipe

Freezing Date

Taste Balance

Flavour

Milkweight

Search

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Bali

» Limited Edition Espresso «

Espresso Recipe

Recipe

Freezing Date

Taste Balance

Flavour

Milkweight

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