Origin: Kintamani, Bali
Farm: Kopi Bali Nusantara
This coffee farmer nestled close to Mount Batur, one of the best scenery with its natural lake.
A volcanic legacy
The Kintamani region, blessed with fertile volcanic soil and a temperate climate, provides the ideal conditions for cultivating exceptional Arabica coffee beans. The rich volcanic ash nourishes the coffee plants, imbuing the beans with a distinctive character. The cool mountain air, combined with ample rainfall, further enhances the bean's development, resulting in a cup that is both smooth and complex.
A Labor of Love
The cultivation of Kintamani coffee is a labor-intensive process, carried out by generations of Balinese farmers. Our family members are one of those who keep doing this as a daily basis activity.
From hand-picking the ripe cherries to meticulous processing, each step is performed with care and precision. The traditional wet-processing method, involving pulping, fermentation, and drying, is employed to preserve the bean's delicate flavors.
A Taste of Paradise
Kintamani coffee is renowned for its unique flavor profile, which often includes notes of dark chocolate, citrus, and a subtle hint of spice. Its smooth body and low acidity make it a versatile coffee that can be enjoyed both black and with milk. Whether you prefer a classic espresso or a pour-over, Kintamani coffee is sure to delight your senses.
The next time you savor a cup of Kintamani coffee, take a moment to appreciate the journey it has taken, from the volcanic slopes of Bali to your cup. It is a testament to the artistry of nature and the dedication of the people who bring it to life.
Sensory: Dark Chocolate, Orange Peel, Brown Sugar
we recommend this coffee for filter and espresso
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Process |
Fully Washed |
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Altitude |
1200 masl |
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Variety |
Kopyol, Cobra, Typica |
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Crop |
2024 |