Bali
Bali
WHOLE BEAN COFFEE, MEDIUM ROAST
This organic coffee is sourced from family-owned farms located in the Kintamani highlands on the island province of Bali, Indonesia. The coffee grown in Bali is relatively rare in the larger coffee market and very highly valued for its smooth, fruity, soft dark chocolate flavor, and low acidity.
Deliciously easy on the palate, with notes of chocolate, chai spice, and a hint of mango.
Grower: Coffee producers organized through Subak Abian (SA) a traditional structure of farmer organization in upland Bali
Variety: Bourbon, (S795 & USDA 762) Typica, and Catimor
Region: Kintamani Highlands of Central Bali, Indonesia
Harvest: May - October
Altitude: 1200-1600 masl
Soil: Volcanic loam
Process: Fully washed and dried in the sun
Certifications: Organic
The island of Bali has a global reputation as an exotic travel destination, renowned for its beautiful landscapes and the unique culture, art, and music of the Balinese people. Bali is located south of the equator and is part of the “coral triangle,” where it enjoys a wide variety of plants, animals, and marine life.
The coffee beans grown in Bali are grown in the highland region of Kintamani in the volcanic soils of Mount Agung. They frequently grow alongside citrus trees, which provide shade and another source of income. Coffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans, and God.
These arabica beans are produced using the “wet method”. Wet processing is a process of removing the fruit covering on the coffee bean before drying them. The result is a bright and fruity coffee, with a distinct taste. The farmers of Kintamani have deep respect for the natural world.
As part of their Tri Hita Karana philosophy, they don’t believe in using chemicals or pesticides on their farms. The effect is to make Balinese coffee “Organic”, even if the farmers can’t afford to get an organic certificate.
Variety: Bourbon, (S795 & USDA 762) Typica, and Catimor
Region: Kintamani Highlands of Central Bali, Indonesia
Harvest: May - October
Altitude: 1200-1600 masl
Soil: Volcanic loam
Process: Fully washed and dried in the sun
Certifications: Organic
The island of Bali has a global reputation as an exotic travel destination, renowned for its beautiful landscapes and the unique culture, art, and music of the Balinese people. Bali is located south of the equator and is part of the “coral triangle,” where it enjoys a wide variety of plants, animals, and marine life.
The coffee beans grown in Bali are grown in the highland region of Kintamani in the volcanic soils of Mount Agung. They frequently grow alongside citrus trees, which provide shade and another source of income. Coffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans, and God.
These arabica beans are produced using the “wet method”. Wet processing is a process of removing the fruit covering on the coffee bean before drying them. The result is a bright and fruity coffee, with a distinct taste. The farmers of Kintamani have deep respect for the natural world.
As part of their Tri Hita Karana philosophy, they don’t believe in using chemicals or pesticides on their farms. The effect is to make Balinese coffee “Organic”, even if the farmers can’t afford to get an organic certificate.