Expand your tasting palate with this mildly intense, full bodied coffee from Indonesia! it’s highlighted by notes of pipe tobacco, brown sugar and and dark chocolate. We hope you’re ready to step your coffee up a notch!

Region: Kintamani

Altitude: 1300-1600 masl 

Varieties: Kopyol, Kate Kartika, Cobra

Process: Semi-Washed

Roast: Medium

Five farmers in the Kintamani Highlands, with farms, collectively produced this lot of Grade 1, Triple-Picked Bali green coffee. The highest, Grade 1 TP, signifies that the coffee was triple-picked, referring to how many times the beans were hand-sorted, and less than five defects were found per sample. The intercropped farms, with their humus-rich soil influenced the classic Bali flavor profile of the coffee. Citrus was once the main crop, rich volcanic soil and higher altitudes in the Kintamani Highlands gave rise to dedicated coffee farming, nurturing Bali green coffee beans that result in a classic, clean cup with mild intensity and full body.

This coffee does well in all brew methods.  For pour over, try a 1:16 to 1:17 ratio and a kettle temperature of 203°.  

For espresso, a good starting point is: 18 grams in and 40 grams out in 25-30 seconds with a boiler temp of 200°.  Happy Brewing!