Among the archipelago nation of Indonesia lies its hidden jewel, the island of Bali. The eruption of the Volcano Gunung Agung in 1963 caused a delay in the progress of coffee cultivation on Bali. In response to this setback, the government enacted programs in the 1970s and 1980s to help rejuvenate coffee growth. With the promotion of coffee seedlings to local farmers, an island wide coffee growing campaign began. Today, the growing area for coffee in Bali is an estimated 7,500 hectares. The Kintamani highlands, where most of the coffee is grown, sits atop a large volcanic plateau between 1300-1700 meters in altitude. Coffee tree varieties include a high percentage of Bourbon and Typica, along with shade trees such as Erythrina, Albizia, Tangerine and Orange. The use of pesticides is prohibited on Bali and all fertilizers are 100% organic. The Subak Abian is a traditional farmer structure organization in Bali. There are 13 different Subak Abians that are currently growing and processing coffee. The SA oversee both agricultural and religious activities. The promotion of improved coffee growing practices is expected to enhance not only agricultural technology but social and economic standing in Bali as well. This jewel among coffees stands out with smooth body and overwhelming chocolate flavors.
Region and Geography: Grown in the Kintamani highlands atop a volcanic plateau
Climate: Wet Season: September - February, Dry Season: February - August
Tree Type: Bourbon and Typica (USDA-795)
Shade: Erythrina, Albizia, Tangerine and Orange Trees for shade
Preparation & Drying: Wet hulled method. This processing method removes the outer-skin of the red cherries by pulping machine in the late afternoon or evening. The mucilage-covered parchment is then put into fermentation tanks for 24-36 hours. After washing, the clean parchment is sun-dried on racks or mats to 40% moisture, then it is hulled and the drying process is finished. Altitude: 1300 to 1700 meters
Cupping Characteristic: The cup starts off with low acidity and smooth, syrupy body. An accompaniment of dark chocolate, vanilla bean, and black licorice flavors leads to a bold presence with an unforgettable aftertaste.
Espresso Extraction: Heavy Crema, Deep Chocolate Flavors.