Elevation: 1200- 1400 Masl
Processing Method: Full washed, Honey, Natural
Region: Bali
Cupping Notes: Sweet and fruit toned, jackfruit and roasted peanut aroma, passion fruit, floral sweet, vanilla taste with sweet finish
Cupping Score: –
Kintamani Coffee comes from an area that’s located in the northern highlands of Bali. This is a place that has all the factors needed for that perfect coffee production process, including a highly favourable climate and rich volcanic soil.
The lands between two main volcanoes, Batukaru and Agung, is where most of the Kintamani coffee cultivation is carried out.
The Balinese brew is a 100% Arabica, single-origin specialty coffee with an incredibly smooth body. Its signature taste really shines thanks to the handful of family farmers in Kintamani who take the time to pick the coffee cherries one by one from their coffee trees, many of which are decades-old.
The first thing that hits you is the aroma – citrusy, full-bodied, and oh-so-delightful. Then comes the taste. Fruity, chocolatey, and with subtle hints of other familiar flavours, including caramel and brown sugar – it’s a wonderful combination that ultimately gives you a coffee that can only be described as voluptuous and lush.
The distinctive tartness of Kintamani Coffee can be attributed to the fact that most of the plantations grow their coffee together with citrus fruits, and this in turn results in a drink that’s fruity with a sweet, almost syrupy aftertaste.
Also, here’s a fun fact for you light sleepers: don’t worry about downing a cup of Kintamani during tea time and losing sleep at night – the brew’s caffeine levels are naturally low, making it a good afternoon pick-me-up.