This coffee is a bold and exciting showcase of Bali’s potential as a specialty coffee origin. Sourced from the Kintamani region, this microlot is grown at elevations of 1200-1700 MASL, where volcanic soil and careful cultivation create the perfect conditions for standout flavors. The S795 variety, known for its balance and resilience, thrives in these high-altitude microclimates.
What makes this coffee truly special is the Carbonic Maceration Anaerobic Natural process, a radical approach that highlights the producers’ dedication to innovation. The coffee cherries undergo fermentation in a controlled, oxygen-free environment, allowing unique flavor compounds to develop before natural sun drying. This meticulous process results in a cup that’s nothing short of extraordinary.
Expect flavors of cooked cranberry, burnt sugar, dark chocolate and fresh passion fruit, with an intense tart acidity and sugary sweetness that lingers beautifully. This coffee is part of the Community Bali initiative, which focuses on hyperlocal terroir and sustainable farming practices, ensuring both exceptional quality and a positive impact on the region.
Karana Kintamani is a true testament to the creativity and craftsmanship of Balinese coffee producers, offering a unique and unforgettable coffee experience.
