Grown in the volcanic soils of Bali’s highlands, carrying the essence of its island origin in every velvety sip. A single-origin Indonesian coffee from Kintamani, known for a rich, full-bodied profile, featuring prominent notes of dark chocolate, molasses, brown sugar and subtle earthy, sweet finish, making it ideal for espresso or French press. Low acidity allows the richness to shine, delivering a smooth, mellow experience without sharpness. The finish is long and silky, leaving behind a soft sweetness with echoes of chocolate and spice. 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. Roast: Medium/Dark
