Roast: Medium-dark · Body: Heavy, syrupy · Notes: Dark chocolate, molasses, brown sugar Grown in volcanic soil, and you can taste it. Indonesian coffee gets its weight from where it's grown, and Kintamani sits on volcanic loam high on Bali's central ridge. The result is thick and sweet — dark chocolate, molasses, and a brown-sugar finish that lingers longer than most coffees manage. For drinkers who want body over brightness. Excellent as espresso, outstanding in a French press, and one of the few coffees that genuinely improves with cream. Origin: Kintamani, Bali, Indonesia · Grower: Smallholder farmers of Kintamani · Varieties: Bourbon, Typica, Catimor · Altitude: 1,200–1,600 m · Soil: Volcanic loam Roasted to order and shipped the day it's roasted. Roasting queue plus USPS Standard is typically 5–10 business days total. Free US shipping. Grind guide: Coarse for French press or cold brew · Standard for drip and pour-over · Espresso for machines and moka pots · Whole Bean if you grind your own.
