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. In Java Indonesia, this is a special type of bean because it is processed by wet-hulling. Wet-hulling is a unique Indonesian processing method in which the coffee parchment is removed before the final drying is completed, producing a hallmark Indonesian flavor. This produces flavors of herbal, chocolate, and medium acidity. We roast this coffee at what we call full city or what you might know better as medium dark roast. This brings out the beans fullest flavor profile.
Grown in the country's central highlands, Bali coffees are a relatively new addition to the premium-gourmet coffee market. Bali coffee reviews often note it as having a rich aroma, with a smoky (wood) flavor and full body. These are well developed thanks to mineral rich volcanic soil and practices that involve natural manure and shade-growing, allowing the coffee beans to mature slowly, despite being primarily High Grown.
One of our best sellers, this bean is picked and dried with the fruit still attached, which enhances its complexity and wild fruity flavors. The body is quite rich and smooth for a dark roast. The acidity is very low, and the finish is strong and smooth with chocolate tones and hints of syrup and vanilla.
All of our Gourmet Coffee is air-roasted to order.
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