Certification/Grading: Organic
Roast: Med-dark /Medium roast coffee is grown in high elevation. The elevation allows the coffee cherries to have longer development; sugars develop during the maturation which creates a sweeter cup of coffee.
Tasting Profile: Dark chocolate, molasses, brown sugar
Grower: Smallholder farmers from Kintamani
Variety: Bourbon, Typica, Catimor
Region: Kintamani, Bali, Indonesia
Altitude: 1200-1600 M
Soil Type: Volcanic Loam
Process: Hand picked, wet-hulled and dried on raised beds.
Known as the "Hidden Jewel of Indonesia", Bali produces some of the best coffee coming out of the island. The highland plateau of Kintamani, between the volcanoes of Batukaru and Agung, is the main coffee growing area.
Coffee plants came to Indonesia by way of Dutch traders and colonialists in the late 1600's, who had secured coffee seeds from Yemen (arguably by smuggling them out) just earlier that century. The first island to grow coffee was Java, home to the city Jakarta (then called Batavia).
Indonesia produces some of our favorite coffees. They're complex, syrupy, low acidity and typically extremely dense which makes them ideal for roasting on the darker side.