Bali Kintamani

LIGHTER ROAST | Ripe Berries | Plum | Tangy | Nutmeg

We brought back this coffee for the first time in years due to the quality of crop. We taste ripe berries like strawberry, followed by plum with hints of baking spices like nutmeg. This coffee has a lightly sweet, lingering finish. It’s a natural processed coffee but not fermenty tasting at all — so it has some really nice characteristics similar to honey-processed coffees.

Location: Kintamani Highlands Varietal: Bourbon, Typica Elevation: 1300-1700 meters Process: Natural

About the coffee
Born from volcanic soil and shaped by resilience, Bali’s coffee story began anew after the 1963 eruption of Mount Agung. Government-led revitalization efforts in the 1970s and 1980s reignited coffee cultivation across the island, distributing seedlings to local farmers and laying the foundation for today’s flourishing industry. Bali now boasts approximately 7,500 hectares of coffee farms dedicated to quality and tradition.

At the heart of this production lies the Kintamani highlands, a dramatic volcanic plateau rising between 1,300 and 1,700 meters above sea level. Here, cool mountain air and mineral-rich soils produce exceptional coffees dominated by Bourbon and Typica varieties. Shade-grown beneath Erythrina, Albizia, tangerine, and orange trees, each harvest reflects depth, balance, and terroir-driven complexity.

Sustainability is not a trend in Bali—it is a principle. Pesticides are strictly prohibited, and all fertilizers are 100% organic, preserving both land and flavor integrity. Coffee cultivation is stewarded through the Subak Abian system, an ancient cooperative structure rooted in harmony and collective care. Thirteen Subak Abians currently oversee coffee growing and processing, ensuring consistency, craftsmanship, and community impact.