Indonesia Bali – Kintamani

Indonesia Bali Kintamani – Arabica from the Kintamani Highlands, valued for its exceptional quality and distinctive flavor.

Bali has long been known worldwide as an exceptional coffee-growing region. The main plantations are located in the Kintamani Highlands, at the foot of the Mount Batur and Mount Agung volcanoes. The altitude of 1,200–1,700 meters above sea level, volcanic soil, and humid tropical microclimate create ideal conditions for coffee cultivation. Kintamani is the heart of Bali’s best coffee, with plantations covering an area of about 250 km².

The history of Balinese coffee is closely tied to Mount Agung. After its tragic eruption in 1963, production came to a halt, but in the 1970s and 1980s the government launched programs to rebuild the plantations, providing seedlings and supporting local farmers. Thanks to these efforts, the Kintamani Highlands today boast not only a unique terroir but also a distinctive agricultural culture and high-quality beans.

Our coffee comes from a cooperative of farmers from the village of Ulian, who work together within the traditional Subak Abian structure. This is a type of cooperative that integrates farming organization, water resource management, and social and religious aspects. The Subak Abian system, based on the philosophy of Tri Hita Karana (translated as “three causes of well-being”), emphasizes harmony between humans and God, with other people, and with the natural environment. Thanks to this approach, farmers maintain a balance between sustainable farming practices, soil and water protection, and the well-being of the local community.

Kintamani coffee is Arabica of the Catimor and Typica varieties, ripening for nine months before being hand-picked. Processing is done using the washed method, after which the dried beans are carefully sorted at a local processing station.

In the cup, Bali Kintamani delights with bright citrus acidity, medium body, and aromas of orange and lemon. The flavor is complex and well-balanced – notes of molasses, roasted nuts, and delicate fruit create a full, velvety, and very versatile coffee, perfect for alternative brewing methods, espresso, and moka pot.