dark roast | rich & complex
WE TASTE: strawberry, red wine, licorice
OUR FAVORITE BREWING METHODOLOGY: espresso, AeroPress
ORIGIN: Kintamani Highlands, Bali, Indonesia
ALTITUDE: 1,200–1,600 masl
COFFEE VARIETIES & MILLING PROCESS: Bourbon, Typica (S795 & USDA 762) and Catimor; full natural, dried on raised beds
High on the volcanic slopes of Mount Agung, the Kintamani Highlands grow coffee between 1,200 and 1,600 meters in rich volcanic loam. The altitude slows ripening and the soil feeds the trees, giving Bali coffee a depth and sweetness unlike anything else we roast.
The farmers here belong to the Subak Abian, Bali's centuries-old cooperative system that ties farming to the island's spiritual, social and ecological traditions. Ripe cherries are picked during the May-to-October harvest and dried whole on raised beds. This full natural process lets the fruit sugars soak into the seed.
Roasted dark, it pours rich and complex: ripe strawberry up front, a red-wine depth through the middle and a licorice finish that lingers. Coffee Review scored our Bali Kintamani 92 points in its May 2023 tasting report, and it won a Bronze Medal in the Espresso category at the 2023 Golden Bean North America championship. It pulls a bold, syrupy espresso and shines in an AeroPress.
We roast every week in Huntington Beach, and orders of $40 or more ship free. Shop now.
