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Rancabali, Carbonic Maceration bag
Five Senses Coffee · Perth · Australia

Rancabali, Carbonic Maceration

Tasting notes: concord grapes, grape, strawberry

High in the misty South Bandung highlands, Natcha’s Rancabali coffee channels the cool volcanic energy of Mount Patuha into a lively, fruit-driven cup. Through a precise carbonic maceration and lactobacillus fermentation, it bursts with notes of strawberries and cream, concord gr…

Process
Carbonic maceration, Lactic, yeast & cultured
Origin
Indonesia
Price
A$27.50 (≈ ₹1,595) / 250 g
Per 100 g
A$10.40 (≈ ₹603)
Roasted in
Perth, Australia
Format
Beans or ground
Stock
In stock
Buy at Five Senses Coffee ↗

How to brew it: V60

1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30

  1. Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
  2. 0:00 — bloom with 45 g water. Swirl.
  3. 0:40 — pour in slow circles to 150 g.
  4. 1:15 — pour to 250 g. Swirl once to flatten the bed.
  5. Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.

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