The cool, humid mountain air and rich volcanic soils of Mt. Agung in the Kintamani highlands of Bali, Indonesia produce some of the most distinctive and delicious coffees in the world. We’ve sourced these beans for the past several years, often including them as a distinctive component in seasonal blends. Visitors to our cupping lab who taste these beans are blown away by vivid strawberry aroma wafting from the cup.
Coffee cultivation in Kintamani is intertwined with the ancient Hindu philosophy of Tri Hita Karana (“the three sources of well-being”), aligning humanity, nature, and God. This approach informs the ecologically sustainable irrigation systems still used to this day, which were originally developed more than 1,000 years ago by Hindu priests. Sustainability is intrinsic to this philosophy, and Kintamani coffee has earned Rainforest Alliance and Organic certifications.
|Notes||Strawberry, Dark Chocolate, Watermelon, Brown Sugar|
|Origin||Kintamani, Bali, Indonesia|
|Altitude||4,300 - 5,600 ft.|
Coffee is the seed of a tropical evergreen shrub. Growers around the world harvest and process a wide range of coffee varietals grown under widely different conditions. The genetics of the plant and the "origin terroir” greatly contribute to the character of the coffee you wind up tasting in the cup. At the Brooklyn Roasting Company we search out the world’s finest coffees and expertly roast them to tease out their many colorful characters. Our coffee team is constantly evaluating the coffees we source (or consider sourcing). At the outset, we measure the moisture content of incoming “green” and then sample roast these lots to determine the optimal profile for each coffee on a larger, commercial scale. We cup each sample roast on rotating stone tables equipped with circulating hot water baths, and a thick, tempered glass surface that floats on zany 1960’s superballs and hula hoops. This playful, colorful backdrop to cupping and assessing coffee–the core of our craft– is a constant reminder to appreciate and unlock the flavors and aromas that characterize the extraordinary beans we buy. Taken together with our “Color of Coffee” tasting approach, this crucial quality control step typifies our “serious but not snobby” approach.