Tasting Profile: Dark chocolate, molasses, brown sugar

Bali Kintamani coffee offers a truly distinctive flavor rooted in the rich cultural heritage and unique geography of its homeland. Grown in the highlands of the Kintamani region, situated between Bali’s two main volcanoes, this coffee benefits from the island's nutrient-rich volcanic soil, high altitudes, and a climate perfect for producing exceptional beans. What sets Kintamani coffee apart is not just the environment but also the care and tradition that go into its cultivation.

The Kintamani region follows a traditional farming system known as “subak,” which emphasizes harmony between the environment and agriculture. This approach reflects Bali's deep spiritual connection to nature, with farmers maintaining a holistic balance in their coffee production, often intercropping the coffee with citrus fruits. This practice not only protects the soil but also imparts a subtle, unique flavor to the beans, creating a one-of-a-kind coffee experience.

Bali's coffee culture traces its roots back to the early 1900s, when the Dutch colonialists introduced coffee cultivation to the island. Today, Kintamani coffee is prized for its bold, earthy notes, which in a medium-dark roast develop into luxurious flavors of dark chocolate, molasses, and brown sugar. This roast brings out the coffee's rich sweetness, balanced by a mild acidity that makes each sip smooth yet full-bodied.

A fun fact about Bali’s coffee culture is the island's traditional preparation method, known as "kopi Bali," where the ground coffee is brewed directly with boiling water and served unfiltered, often with sweetened condensed milk. This method allows locals and visitors alike to savor the rich, complex flavors of Balinese coffee.

Bali Kintamani coffee, with its deep roots in tradition, sustainable farming practices, and unique terroir, is not only a treat for your palate but also a reflection of the island's deep spiritual and agricultural traditions. If you're looking for a coffee with character and heritage, this brew promises an unforgettable experience with every cup.

Grower: Smallholder farmers from Kintamani

Variety: Bourbon, Typica, Catimor

Region: Kintamani, Bali, Indonesia

Altitude: 1200-1600 M

Process: Hand picked, wet-hulled and dried on raised beds.

Roast: Medium