Description

Bali Kintamani Tasting Notes

Subtle bright notes mingle with the herbaceous to create an initial impression of blood orange. Sweet syrupy notes mingle with notes of cola and fine tobacco- notes synonymous with Indonesian coffee- creating a flavor similar to blackstrap molasses. Also present are subtle notes of winter spices such as clove, nutmeg, and mace. The coffee finishes with notes of bakers chocolate, more herbal cacao nibs, and vanilla bean.

About The Producer

This is a very rare coffee, given that Bali is quite tiny compared to the larger coffee-producing Indonesian islands of Sumatra, Java, and Sulawesi. Furthermore, there is very little arable land on Bali at the elevations required to consistently produce good-quality cups. As such, this is the first coffee from Bali roasted by Black Oak Coffee Roasters.

This particular coffee was grown by small holder farmers in the Kintamani district of Bali. Kintamni. The soils are rich, volcanic, and most of the coffee growing occurs on the slopes of Mount Batur, an active volcano that dominates the landscape and brings regular rainfall to the district.  

The high rainfall combined with high humidity necessitates coffee be processed quicker than in other coffee growing regions. So this coffee, along with almost all of the coffee produced in Indonesia, is wet-hulled- a process by which the coffee is partially processed on the farm, very shortly after harvest to help in the drying process. This process gives Indonesian coffee, including this coffee from the highlands of Bali, unique herbal flavor notes.

How To Brew 

This coffee performs well with a 1:14 brew ratio and water between 200-205°F with about a three minute brew time.

Producers
Smallholder Farmers

Varieties
Ateng, B1, Komasti

Processing Method
Wet-Hulled

Altitude
3000–5000'

Roast
Light