Grown by smallholder farmers in Kintamani, Bali, at 1,200–1,600 meters, this medium-dark roast features Bourbon, Typica, and Catimor varietals cultivated in fertile volcanic loam soils. Hand-picked, wet-hulled, and dried on raised beds, the beans develop a bold, full-bodied cup with notes of dark chocolate, rich molasses, and sweet brown sugar. Smooth, indulgent, and deeply satisfying, it’s a coffee that embodies the vibrant character of Bali’s highlands.
