Bali Kintamani

CUPPING NOTES

Bakers Chocolate - Orange - Molasses

• PROCESS: Hand-picked • Wet-hulled • Sun-dried on Raised Bed
• ORIGIN: Kintamani Highlands of Central Bali, Indonesia
• GROWER: Producers organized through Subak Abian (SA) a traditional structure of farmer organization in upland Bali
  
• ALTITUDE: 1200-1600 MASL
  
• HARVEST: May-October
  
• SOIL: Volcanic Loam
  
• VARIETALS: Bourbon, (S795 & USDA 762) Typica, and Catimor
  

Grown in the volcanic highlands of Kintamani, Bali coffee comes from small family farms that cultivate coffee alongside citrus in rich, fertile soil. Producers hand-sort, depulp, ferment, and wash the cherries using their own micro-mills, then dry the beans using the traditional wet-hulling (Giling Basah) method—giving them a signature bluish hue and smooth, earthy flavor.

Rooted in Subak Abian traditions, Balinese farmers follow sustainable, spiritual farming practices inspired by Tri Hita Karana—a harmony between people, nature, and spirit—using no pesticides or synthetic fertilizers.