Bali – Kintamani Highlands
Cupping Notes:
Clean and well-structured with notes of baker’s chocolate, orange peel, juniper, and molasses.
Region: Kintamani Highlands, Central Bali, Indonesia
Altitude: 1,200–1,600 meters above sea level
Harvest: May–October
Soil: Volcanic loam
Process: Hand-picked, wet-hulled, two-stage sun drying on raised beds
Varietals: Bourbon, Typica (S795 & USDA 762), Catimor
About the Origin:
This coffee is produced by smallholder farmers in the Kintamani Highlands of Bali, where cultivation follows the traditional Subak Abian system—a centuries-old cooperative structure rooted in balance between people, land, and nature. Farms are typically family-owned and interplanted with citrus trees, benefiting from the region’s fertile volcanic soils and high elevations. Cherries are carefully hand-sorted, fermented, and processed using the traditional wet-hulling method, which gives the beans their distinctive character. These long-standing practices, combined with a strong commitment to ecological stewardship, result in a clean, expressive coffee that reflects both Bali’s landscape and its cultural heritage.