Balinese ‘Kintamani’ has the classic flavors we associate with the Indonesian region, but also sweet fruitiness that balances out the bold and spicier notes. With flavor notes of strawberry, rhubarb, clove, and cedar - Balinese ‘Kintamani’ has a big body, but also has some beautifully delicate characteristics, which is very rare for the region.

Balinese producers continue to maintain a traditional rural lifestyle organized around a Subak Abian, which is a reference to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God. These traditions are followed in coffee cultivation, which means pesticides and synthetic fertilizers are never used.

The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands. This coffee is wet-hulled, which a popular process in Indonesia. The coffee cherries are handpicked and carefully sorted before the fruit is removed and they ferment overnight. Then the coffee is washed and laid out on patios to dry out the parchment (papery-film around the coffee bean). Next, the coffee parchment is removed while the coffee still has a high moisture content, which is different from most other processes. This process helps the beans dry out in a wet and rainy environment.

AROMA: honey, cinnamon

FLAVOR: cedar, strawberry, rhubarb

BODY: syrupy, dense

FINISH: orange zest, clove

REGION: kintamani highlands

VARIETY: bourbon, typica, catimor

PROCESS: wet-hulled, then sun-dried

PRODUCER: small producers organized through Subak Abian, a traditional structure of farmer cooperative organization in upland Bali

ALTITUDE: 1200 - 1600 meters above sea level

CERTIFICATION: organic