Flavor Profile: Chocolate, vanilla, and caramel with a Vienna roast level (not uniformly colored). Suitable for all coffeemakers, especially espresso.
Origin: Bali, Indonesia – known as a "hidden jewel" for its unique coffee-growing conditions.
History: Coffee cultivation was revitalized after the 1963 Gunung Agung volcanic eruption, with government programs in the 1970s-80s distributing seedlings to farmers.
Growing Conditions:
- Grown in the Kintamani highlands on a volcanic plateau (up to 1700m altitude).
- Varieties: Bourbon and Typica, shaded by trees like tangerine and orange.
- No pesticides; only organic fertilizers.
Cultural Practices: Managed by Subak Abian cooperatives, combining farming and religious activities. This system supports improved agricultural practices and community welfare.
Processing Method: Wet-hulled. Coffee cherries are pulped, fermented for 24-36 hours, washed, and dried in stages before hulling.
Tasting Notes: Smooth body with a strong chocolate flavor profile.
Flavor Profile: Chocolate, vanilla, and caramel with a Vienna roast level (not uniformly colored). Suitable for all coffeemakers, especially espresso.
Origin: Bali, Indonesia – known as a "hidden jewel" for its unique coffee-growing conditions.
History: Coffee cultivation was revitalized after the 1963 Gunung Agung volcanic eruption, with government programs in the 1970s-80s distributing seedlings to farmers.
Growing Conditions:
- Grown in the Kintamani highlands on a volcanic plateau (up to 1700m altitude).
- Varieties: Bourbon and Typica, shaded by trees like tangerine and orange.
- No pesticides; only organic fertilizers.
Cultural Practices: Managed by Subak Abian cooperatives, combining farming and religious activities. This system supports improved agricultural practices and community welfare.
Processing Method: Wet-hulled. Coffee cherries are pulped, fermented for 24-36 hours, washed, and dried in stages before hulling.
Tasting Notes: Smooth body with a strong chocolate flavor profile.