Kintamani Grade 1

Candied Grapefruit  | Cedar | Syrupy 

Region: Bali

Elevation: 1300 - 1600 MASL

Varietals: Arabica B-1, Cobra, Kate Kartika

Process: Hybrid Washed

Roast: Light Medium

The Coffee: 

This is a stunning bean that bodes well in any brewing format. We get a punch of candied grapefruit followed by a rich cedar body. This is great as a immersion brew, pour-over, or a punching shot of syrupy espresso. This is a special bean! The coffee undergoes a semi-washed process, where ripe cherries are selectively harvested. The outer skin of the cherries is removed, leaving some of the mucilage (coffee honey) to stay on the bean. The coffee beans are wet hulled (Giling Basah) while the beans are still moist, contributing to the coffee’s signature earthy and syrupy profile. Then beans are dried under direct sunlight on patios, turned regularly to ensure even drying until they reach optimal moisture levels. 

The Producer: From the misty highlands of Kintamani in Bangli Regency, Bali, this Grade 1 Arabica coffee reflects the harmony between traditional farming and modern quality control. Grown at elevations of 1,300 to 1,600 meters, the coffee benefits from humus-rich and rocky volcanic soils, ideal for cultivating high-quality beans.

Historically, the farmers of Kintamani were citrus growers. Over time, they began intercropping coffee among citrus trees - a practice that not only maximized land productivity but also allowed coffee plants to benefit from citrus fertilization. This agroforestry approach has transformed coffee into a vital economic driver for the region.