Rancabali, Carbonic Maceration
Rancabali, Carbonic Maceration
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Five Senses

Rancabali, Carbonic Maceration

OriginIndonesia
ProcessCarbonic Maceration, Lactic Fermentation

Summary

Rancabali Carbonic Maceration is a single origin coffee from Indonesia, produced by Natcha in the South Bandung highlands of West Java at 1350 MASL. The coffee features mixed varietals and undergoes carbonic maceration and lactobacillus fermentation processing. It offers flavour notes of strawberries and cream, concord grapes, and bubblegum, resulting in a creamy, bright and fruit-driven cup profile.

AI-assisted description, based on roaster & cupping data.
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Details

FormatBean
Roast profileEspresso
DecaffeinatedNo
ProducerNatcha
Altitude1350 m.a.s.l
NotesGrape, Bubblegum, Strawberry

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The roaster

Five Senses
Five Senses

Five Senses is a specialty coffee roaster based in Perth, Australia, built around the purpose of impacting people positively through coffee. They're a larger outfit—running barista academies across five Australian states and their own cafe, La Veen Coffee & Kitchen, in Perth's CBD. Their lineup spans single origins (like Leonid Ramirez's Colombian lot, available as Anaerobic Washed, Honey and Natural) and seasonal blends (Cabin Fever with brown sugar, sweet malt and cinnamon). They're B Corp certified and carbon neutral. Coffee subscriptions are available, and their beans also land in grocery stores. A solid choice for drinkers who want quality with a side of ethics.

AI-assisted description, based on roaster & cupping data.

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