ABOUT THE PRODUCER:

Mikael Jasin is the co-founder of SSG Coffee Company. He started his coffee journey in 2012 while living in Melbourne, Australia before eventually heading the coffee bars of some of Melbourne's busiest cafes. He moved back to his native Indonesia in 2017 to join Common Grounds Coffee Roasters & ST. ALi Jakarta doing Marketing & Quality Control roles. Mikael is also a coffee competitor. After competing several times, Mikael won the Indonesian Barista Championship in 2019. He went on to become the first Indonesian in a World Barista Championship final, coming 4th in WBC Boston, 2019. Mikael now works with clients locally and internationally as well as going to origin to do post-harvest processing. Mikael enjoys drinking natural wine, eating carb-loaded food, doing 4am runs & working out and sometimes not eating any food for days for charity.

Kamala is part of SSG's Catur Collection of taste profiles.

"At SSG, we would like to help tackle this challenge by producing coffee in taste profiles rather than merely producing by the variety. Together with our partner farmers, we produce 4 distinctive taste profiles. They were made possible by our proprietary processing techniques that were developed to ensure that we are able to offer the same taste profiles every harvest year".

The name catur comes from an old Sanskrit language meaning four, referring to the 4 key taste profiles."

Bumi: it means means earth in Indonesian. It is our take on a classic Indonesian profile. The coffees under Bumi taste profile has the same chocolate, nice brown spices and sweetness that people like about Indonesian coffee but elevated with extra vibrancy and clean taste that our Bumi process offers."

Pucuk: it means the tip of a tea leaf in Sanskrit. This taste profile includes delicate taste profiles that are more tealike with soft citric acidity."

Senja: it means sunset in Sanskrit. Just like the different colour and stages of sunset, this taste profiles is signified by a combination of deeper and more complex vibrancy with an accompanying sweetness and rounded body."

Kamala: it means lotus as well as pale red in Sanskrit. This taste profile is our take on what Indonesian coffees could be under innovative and experimental post-harvest processing techniques. Kamala offers different arrays of fruity, cacao nibs and out of this world flavours!

BEHIND THIS COFFEE:

This coffee is grown & produced by our partners at Karana Global, in Ubud, Bali. We picked red coffee cherries, run them through a cherry sorting machine and start the fermentation straight away without any washing to preserve as much terroir characteristics as possible. The cherries are put into food grade plastic tank, then oxygen was vacuumed out of this tank before we seal it and make sure that the coffees are fermenting in anaerobic fermentation from the get go. We then put this tank inside a temperature controlled room and ferment the coffee for 60 hours. After that the coffee was taken out to be dried naturally on raised beds. With no washing done, this process lends to a darker, deep purple notes of berries as well as the cacao nibs note that is the hallmark of the Kamala profile.

ABOUT THE WASHING STATION:

Karana is a boutique producer/processor of Indonesian Specialty Coffee focused on Bali. They are a micro-lot processor on developing quality Arabica and Robusta products from the coffee plantations of Kintamani and Tabanan. All Karana’s Bali red cherries are taken directly from their farms and are then processed at their facility. They process coffee in Bali’s cultural center of Ubud one hour from both the Arabica coffee plantations of Kintamani and the Robusta plantations of Tabanan. They train and employ local people contributing annually to projects centered on community education and the environment. Karana does not only processes red coffee cherry but also sources commercial and Specialty grade green beans from other Indonesian origins such as Sumatra, Flores, Java, Papua and Sulawesi for both export and the domestic coffee market.