Origin: Kintamani Highlands, Bali, Indonesia
Producers: Subak Abian farmer groups
Elevation: 1,000 m (3,280 ft)
Varieties: Typica and Bourbon
Process: Natural
Drying: Patio dried
Export: September
Flavor Notes: Cherry, strawberry, grape, wine-like fruit, tea-like undertones
Body & Acidity: Jammy body, lively fruit character, balanced acidity
Cup Profile: Fruity, exploratory, winey, and tea-like
About the Farm
This coffee comes from the Kintamani Highlands of Bali, Indonesia, a volcanic growing region known for its fertile soil, high elevation, and traditional farming structure. Most of Bali’s coffee is grown on a large volcanic plateau, where coffee trees are often cultivated alongside shade trees such as Erythrina, Albizia, tangerine, and orange.
Modern coffee production in Bali was heavily affected by the 1963 eruption of Gunung Agung Volcano. In the decades that followed, the Indonesian government introduced programs to help restore and strengthen coffee cultivation across the island. Through the distribution of coffee seedlings in the 1970s and 1980s, Bali’s coffee-growing communities began to rebuild and expand.
Today, coffee production in Bali is closely tied to the Subak Abian system, a traditional farmer organization similar to a cooperative. These groups help oversee both agricultural practices and religious life within the farming community. There are currently 13 Subak Abians involved in growing and processing coffee, helping support improved farming practices while strengthening the social and economic standing of producers in Bali.
Farming in Bali is also rooted in organic practices. The use of pesticides is prohibited, and fertilizers are 100% organic, supporting a cleaner and more sustainable growing environment.
About the Bean
Kintamani Natural is a naturally processed coffee, meaning the coffee cherry is dried with the fruit still surrounding the seed. This process allows the sugars and fruit character of the cherry to deeply influence the final cup, often creating heavier sweetness, fuller fruit notes, and a more adventurous profile.
This lot is made up of Typica and Bourbon varieties and is patio dried under the sun. The result is a jammy and expressive coffee with exploratory hints of cherry, strawberry, and grape. Its fruit character leans winey, while delicate tea-like undertones add balance and complexity.
Kintamani Natural is one of our more vibrant and adventurous offerings. It is fruity without being overly sharp, sweet without being heavy, and layered with a unique combination of jammy berry notes, grape-like depth, and a clean tea-like finish.