Singga Estate
This coffee offers a rare glimpse into the other side of the world, where Bali’s lush landscapes give birth to something truly special and uncommon in the specialty coffee community, not your typical Indonesian coffee.
This coffee begins with an innovative hybrid process, known as “Dwi” in Indonesian. It starts with aerobic (in-cherry) fermentation and then transitions to anaerobic, creating a unique profile that’s hard to find anywhere else. The result is a beautiful bouquet of aromas and flavors that will take you by surprise.
On the nose, you’ll find hints of prune and port wine with a fresh kick of green apple. The flavor is just as exciting, with notes of red berries, caramel, and sugarcane juice. It’s super clean, with a subtle acidity that makes it incredibly smooth.
This coffee comes from the “Arob” variety, a local name for a traditional Balinese Arabica that is as mysterious as it is extraordinary. Unlike the well-documented varieties from Sumatra, like SL795, the origins of Arob are steeped in verbal tradition.Â
