Rich, mild intensity and full body flavor. Five producers in the Kintamani highlands: Sang Artawibawa, Ketut Puri Artana, Nengah Ngentag, Sang Wartana, Kadek Ardiasa produced this lot of triple picked, semi-washed Bali coffee.
Process: Semi-Washed
Variety: B-1, Cobra
Roast Level: Medium-Dark
Elevation: 1300-1600 MASL
Tasting Notes: Dark chocolate, Honey, Brown sugar
Rich, mild intensity and full body flavor. Five producers in the Kintamani highlands: Sang Artawibawa, Ketut Puri Artana, Nengah Ngentag, Sang Wartana, Kadek Ardiasa produced this lot of triple picked, semi-washed Bali coffee.
Process: Semi-Washed
Variety: B-1, Cobra
Roast Level: Medium-Dark
Elevation: 1300-1600 MASL
Tasting Notes: Dark chocolate, Honey, Brown sugar
Farms spanning 1,300-1,600masl, collectively produced this lot of Grade 1 Bali coffee. The intercropped farms, with their humus-rich soil influenced the classic Bali flavor profile of the coffee. Bali represents a relatively newer coffee-growing area, primarily known for its small-batch, limited-scale coffee production. Citrus was once the main crop, rich volcanic soil and higher altitudes in the Kintamani Highlands gave rise to dedicated coffee farming, nurturing Bali coffee beans.
