Roast: Med-darkTasting Profile: Dark chocolate, molasses, brown sugarGrower: Smallholder farmers from KintamaniVariety: Bourbon, Typica, CatimorRegion: Kintamani, Bali, IndonesiaAltitude: 1200–1600 MSoil Type: Volcanic LoamProcess: Hand picked, wet-hulled and dried on raised beds.How to Brew Pour Over: Use 1–2 tbsp (7–14g) per 6 oz (180ml) of water at 200°F (93°C). Brew time: 3–4 minutes. Highlights the dark chocolate and molasses notes beautifully. French Press: Use 2 tbsp (14g) per 6 oz (180ml). Steep for 4 minutes, then press slowly for a full, heavy-bodied cup. Espresso: Use 18–20g of finely ground coffee. Extract for 25–30 seconds. Cold Brew: Use 1 cup (85g) coarse ground per 4 cups (950ml) cold water. Steep 16–24 hours in the fridge for a smooth, chocolatey cold brew.
