Bali Kintamani
TASTES OF:
Black Tea, Dark Chocolate, Fig, Honey
COUNTRY: Bali, Indonesia
REGION: Kintamani
PRODUCER: Sang Artawibawa, Ketut Puri Artana, Nengah Ngentag, Sang Wartana, Kadek Ardiasa
VARIETIES: Arabica B-1, Arabica Kate Kartika, Arabica Cobra
PROCESSING: Semi-washed
ALTITUDE: 1300-1600mm
Bali Kintamani Grade 1 Triple-Picked Green Coffee Beans
Five farmers in the Kintamani Highlands, with farms spanning 1,300-1,600masl, collectively produced this lot of Grade 1, Triple-Picked Bali green coffee. The intercropped farms, with their humus-rich soil influenced the classic and full flavor profile of the coffee.
Citrus was once the main crop, rich volcanic soil and higher altitudes in the Kintamani Highlands gave rise to dedicated coffee farming, nurturing Bali coffee beans that result in a classic, clean cup with mild intensity and full body.
What is Wet Hulled Coffee Processing (Giling Basah)?
The wet-hulled coffee process, locally known as Giling Basah, is the method of choice in Indonesia due to the humid climate. The wet-hulled process has become synonymous with Indonesian coffees and contributes to its unique cup profile.
In the wet-hulled process, coffee cherries are generally depulped at the farm level using hand-cranked machines. The cherries are then fermented overnight to help break down the mucilage, which is subsequently washed off. Afterwards, the coffee is quick-dried to 30-50% moisture and dried to between 11%-13% as it makes its way through the supply chain into an exporter’s mill.
Indonesian Coffee Beans
The key Indonesian green coffee regions include Aceh, North Sumatra, South Sulawesi, West Java, Bali, and Flores. Java, in particular, is renowned for its pivotal role in spreading coffee production across the Indonesian archipelago. While regions like Sulawesi and Sumatra boast a long history of coffee cultivation, Bali represents a relatively newer coffee-growing area, primarily known for its small-batch, limited-scale coffee production.
