Region: Desa Sogon, Bangli, Kintamani, Bali, Indonesia
Altitude: 1,200-1,600 masl
Varietal: Lini S 975 & Kopyol
Process: Wet Hulled
Tasting Notes:
Dark Cacao. Brown Sugar. Stone Fruit. Snake Fruit. Pecan.
Roast Level
Medium Dark
Background
Our Bali coffee is from Kintamani, an area known for it’s quality Arabica. The area has the two essential criteria for good coffee; high altitude and volcanic soil. Higher altitudes mean slower coffee cherry ripening – perfect for flavour development. All the coffee is handpicked with growers using the unique wet hulled method; known as Giling Basah. Coffee parchment is sun dried, with care taken to avoid moisture or dampness.
Local coffee farmers, like the Komang family who our coffee is from, pride themselves on sustainability and environmentally friendly practices. This isn’t something new, it’s been practiced for generations.
Apart from the coffee, it’s a beautiful area with Mount Batur and Lake Batur drawing the more adventurous tourists.
