Bali Mangku Weka
Some coffees are memorable because of where they come from. Others, because of the person behind them. But our Bali Mangku Weka brings both together.
Mangku Weka is a Balinese priest, DJ, artist, and a man who seems to find creative expression in just about everything he does, including coffee.
He noticed the amount of strawberry waste produced by farms in the Bedugul region. Rather than seeing it simply as waste, he began exploring how the fruit could be incorporated into coffee fermentation, with the hope that some of its volatile aromatics could carry through into the finished cup.
The idea was inspired in part by a coffee previously encountered at Glitch Coffee & Roasters in Tokyo, where a similar approach was described as “Tropical Natural.”
The result is a coffee that sits somewhere between coffee processing and creative experimentation. Strawberry becomes part of the fermentation environment, adding another layer to the character of the coffee while giving something that might otherwise be discarded a second purpose.
Coffee doesn’t have to be complicated.
Fruit-fermented and co-fermented coffees can sometimes divide opinion. For some, they represent exciting new possibilities in coffee; for others, they can feel far removed from the more traditional expressions of origin and processing.
At Everhāos, we’re interested in exploring both sides of that conversation. For us, the question isn’t whether one approach is more correct than another. It’s what the process brings to the cup and what that cup can make someone feel, discover, or understand.
With Mangku Weka’s coffee, we love how recognizable the fruit character can be. It creates a bridge for people who may not usually drink coffee, giving them familiar flavours to connect with while still experiencing the complexity of a specialty coffee.
Maybe that’s one of the most exciting things about experimentation: finding new ways for people to enter the world of coffee.
Bali Mangku Weka is currently one of the most in-demand coffees in our collection. And we’d love to hear what you think. Do you want to see more coffees like this in the Everhāos collection, or would you rather we explore more traditional expressions of coffee and processing?