Kintamani, Bali: The Newest Red Coffee in Our Lineup
Five Balinese farmers, volcanic soil, and the semi-washed method behind our latest coffee featuring notes of dark chocolate, elderflower, and cola
In the highlands of Kintamani, Bali, five dedicated coffee farmers—Sang Artawibawa, Ketut Puri Artana, Nengah Ngentag, Sang Wartana, and Kadek Ardiasa—have carefully crafted the newest addition to our Red coffee collection. Originally famous for citrus production, these farmers have turned their knowledge and the region's volcanic soils into creating exceptional specialty coffee.
The Shift from Citrus to Coffee
Moving from citrus groves to coffee fields involved a careful transition, guided by generations of agricultural expertise. Embracing Bali's traditional coffee processing method, Giling Basah (semi-washed), allowed the farmers to take advantage of the island's humid climate to produce coffee beans with enhanced depth and character.
After careful handpicking, coffee cherries undergo depulping, overnight fermentation, washing, and gradual drying. This traditional and meticulous approach creates a clean, full-bodied coffee true to the character of Kintamani.
Tasting the Results
In your cup, you'll find comforting layers of dark chocolate complemented by subtle floral hints of elderflower, finishing with a bright, refreshing note reminiscent of cola. Balanced, smooth, and memorable—this coffee truly captures the essence of its Balinese origin.
Quick Facts for Coffee Enthusiasts
Region: Kintamani, Bali, Indonesia
Growers: Sang Artawibawa, Ketut Puri Artana, Nengah Ngentag, Sang Wartana, Kadek Ardiasa
Elevation: 1,300–1,600 meters
Varieties: Arabica B-1, Arabica Kate Kartika, Arabica Cobra
Process: Semi-Washed (Giling Basah)
Harvest Months: May–October
Flavor Profile: Dark Chocolate, Elderflower, Cola
This coffee officially joins our Red coffee lineup in the next couple of weeks, but it's available to reserve right now. Visit our website to secure your bag:
Enjoy exploring Kintamani's unique story in every sip.