This bean offers a smooth body, strong chocolatey tones, and hints of syrup and vanilla. We tend to place it in the “unique” category, and that is a very good thing.
The Kintimani highlands, where most of the coffee is grown, sits atop a large volcanic plateau and the mostly Bourbon and Typica coffee trees are shaded by Tangerine and Orange trees.
The use of pesticides is prohibited on Bali and all fertilizers are 100% organic. The Subak Abian is a traditional farming structure organization in Bali, similar to a farmer cooperative. There are 13 different Subak Abians that are currently growing and processing coffee. The “SA” oversee both agricultural technology and religious activities. The promotion of improved coffee growing practices is expected to enhance not only agricultural technology but social and economic standing in Bali as well.
Location: Kintamani Highlands, Bali, Indonesia
Altitude: 4,265-5,577 Feet
Varietals: Bourbon and Typica
Processing: Wet – Hulled. This process removes the outer skin of the red cherries by pulping machine. The mucilage – covered parchment is then put into fermentation tanks for 24-36 hours.
Drying: After washing, the parchment is then dried on racks or mats to 40% moisture, then it is hulled and the drying process is finished.
Roast: Medium/Medium Dark