Origin: Kintamani, Bali
Altitude: 3600-4800 feet
Varieties: Typica, Catimore & Bourbon
Drying: Sun Dried
Roast: Light (424)
Notes: Strawberry, Stone Fruit & Caramel
Certified: Rainforest Alliance
• Bali is an island in central Indonesia, between Java and Lombok.
• A largely volcanic terrain contributes to excellent fertility.
• Coffee tree varieties include Bourbon and Typica.
• Shade tree varieties include as Erythrina, Albizia, Tangerine and Orange.
• Pesticide-free and 100% organic.
• Rainforest Alliance certified.
• Progressive farming organizations called Subak Abians align agriculture with Hindu ethics.
• Democratically organized and environmentally sustainable.
About our Bali Kintamani:
The Kintamani highlands sit atop a large volcanic plateau between 1,300-1,700 meters in altitude. Coffee tree varieties include a high percentage of Bourbon and Typica, along with essential shade trees such as Erythrina, Albizia, Tangerine and Orange. The use of pesticides is prohibited on Bali and all fertilizers are 100% organic, usually cow or pig manure produced on each individual farm. Additionally, our Kintamani beans are Rainforest Alliance certified.
Similar to a farming cooperative, Bali’s Subak Abians comprise a traditional farmer structure embracing a guiding philosophy called the “Three Happy Causes” or Tri Hita Karana. Unlike most of Indonesia, Bali is mostly Hindu as opposed to Islamic, and Tri Hita Karana stresses the importance of the Hindu religion to man, to community, and to the environment. There are thirteen different Subak Abians that are currently growing and processing coffee in Bali, overseeing both agricultural and religious activities. The promotion of improved coffee growing practices is expected to enhance not only agricultural technology but social and economic conditions in Bali as well.
Until recently, most Bali coffee was wet processed like coffee coming from Java, Timor and Papua New Guinea. And, most of it went to Japan. Looking to differentiate itself and to open new markets, the co-ops started experimenting with natural processing. So this lot is the result of an experiment. We think it was a successful one.
Natural (dry) processing adds layers of complexity to coffee. Most people find it exciting and intriguing. The Indonesian character is more evident (earthiness and increased body) but the wild, untamed peach and apricot notes are evident in the fragrance. The flavor continues that fruit theme and adds raspberry, sweet brandy, and as one cupper described it, a “jelly roll” sweetness. The raw beans have a very distinctive aroma. Some of that carries all the way through to the cup. It is a wild, eclectic mix of tones and flavors that even experienced cuppers find hard to describe.