Tasting Profile: Dark chocolate, molasses, brown sugar
Grower: Smallholder farmers from Kintamani
Variety: Bourbon, Typica, Catimor
Region: Kintamani, Bali, Indonesia
Altitude: 1200-1600 M
Soil Type: Volcanic Loam
Process: Hand picked, wet-hulled and dried on raised beds.
Coffee was introduced to the majority of Indonesia by the Dutch quite early on in coffee history. As a result, many of Indonesia’s coffees have Dutch roots. Bali, however, is an exception: Balinese coffee originated with Lombok traders who began establishing coffee plantations in Bali in the early 20th century.
Indonesian coffees are regarded to be some of the best in the world and are described as having strong woody and earthy flavors. Despite having different roots, Balinese coffee is no exception. Bali’s soil is rich with nutrients from its volcanic mountains, and many coffee farmers in Bali grow their coffee beans alongside citrus fruits which gives the coffee a unique fruity flavor.
Bali’s primary coffee-growing region is the Kintamani region, located in the northeast. These coffee plantations sit atop a large volcanic plateau which makes the region’s soil extremely rich. Traditionally, coffee crops in Kintamani are Robusta but Arabica is becoming more widespread as a result of its higher selling price in world markets.
Arabica beans generally have a sweet, soft taste with tones of sugar and fruit which complement the Balinese coffee’s citrus notes. It is believed to be one of the first species of coffee to be cultivated, and contain almost 60% more lipids and twice the amount of sugar that Robusta contains. The sugar content of Arabica means the coffee is less bitter and has a cleaner texture. These desirable attributes are why Bali coffee is increasingly focusing on Arabica coffee plants.