THE FARM: Five farmers in the Kintamani Highlands, with farms spanning 1,300-1,600 meters above sea level collectively produced this lot of triple-picked Bali green coffee. While citrus was once the main crop, rich volcanic soil and higher altitudes in the Kintamani Highlands gave rise to dedicated coffee farming, nurturing Bali green coffee beans that result in a classic, clean cup with mild intensity and full body. The intercropped farms, with their humus-rich soil influenced the classic Bali flavor profile of the coffee.

The wet-hulled coffee process, locally known as Giling Basah, is the method of choice in Indonesia due to the humid climate. The wet-hulled process has become synonymous with Indonesian coffees and contributes to its unique cup profile. In the wet-hulled process, coffee cherries are generally depulped at the farm level using hand-cranked machines. The cherries are then fermented overnight to help break down the mucilage, which is subsequently washed off. Afterwards, the coffee is quick-dried to 30-50% moisture and dried to between 11%-13% as it makes its way through the supply chain into an exporter’s mill.

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 honey notes, a pipe tobacco accent, and a savory hint that reminds you of mushroom broth. The wet aroma is marked by smells such as dark chocolate, fig, and black tea!