THE FARM: Kintamani Natural is sourced from family owned farms located in the Kintamani highlands on the island province of Bali, Indonesia.  Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income.  Coffee production is typically organized around a Subak Abian, which refers 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. 

This is a dry processed lot, so different than the typical giling basah method in Indonesia and starts with the coffee cherry being thrown straight to the drying beds, fully intact. Because the fruit is still on the seed, the drying time is exponentially longer than when the fruit is removed prior to drying, sometimes taking up to 3 weeks time. During this period, there is a slight fermentation that occurs inside the cherry, and the coffee is turned regularly to keep the coffee drying evenly. The process, no doubt, influences cup flavors, as you'll likely taste with this coffee, and you can expect fruit flavor notes, mild acidity, and big body as a result.

OUR ROAST: Bali Kintamani has the same spicy, complex notes and backbone as Sumatra. This is a potent smelling coffee, earthy and with a rustic-tinged sweetness from front to back. The dry grounds give off sweet caramel notes, a pipe tobacco accent, and a savory hint that reminds you of mushroom broth. The wet aroma is marked by smells such as rustic palm sugar and green mossy smells.