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Bali, Kintamani, Natural

A smooth operator, this coffee drinks easily with loads of velvety chocolate but with delicate floral and berry notes. It reminds us of picking ripe strawberries with the floral aroma in the field.

The Story

This coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income.  Coffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God.  The idea of a natural processed coffee was suggested during Royal Coffee's (Importing Company) trip in 2009 to address an issue of water scarcity.  It was an easy step to drying whole ripe cherry given that raised beds were already used for drying parchment.  The project has been fully implemented and the results have been exceptional. We love natural process coffees and think this is a very delicious example.
Coffee producers organized through Subak Abian (SA) a traditional structure of farmer organization in upland Bali
Bourbon, (S795 & USDA 762) Typica, and Catimor
Kintamani Highlands of Central Bali, Indonesia
May - October
1200 – 1600 meters
Volcanic loam
Full natural and dried on raised beds
organically grown, Rainforest

    • Filter/Pourover Recipe
      • Dose · 25g 
      • Water · 400g
      • Temp · 203F
      • Ratio: 16 to 1 Water to Coffee for a full bodied cup. Use a little more water up to 17:1 ratio if you like the more delicate florals and lighter tropical notes to come through.
      • Brew Time: 4:00 is a good starting point
    • Espresso Recipe
      • Coffee Dose · 20g 
      • Beverage Weight · 45g
      • Ratio: 2.25:1 
      • Brew Time: 30-26 seconds
      • Temp · 201F @ 9bar, tested on La Spaziale Dream

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