World Class Coffee Crafted From The Volcanic Highlands.
Single origin specialty coffee from the volcanic highlands of Kintamani, Bali.
Three Origins. One Standard.
Intensity without compromise.
FLAVOR NOTES: Berry · Dark Chocolate · Brown Sugar · Stone Fruit · Wine-like Depth
ORIGIN: Volcanic slopes of Kintamani, Bali. Grade 1. Same farms as our Honey lot, a fundamentally different process.
THE NATURAL PROCESS: The entire coffee cherry dries intact — skin, fruit, and all — for up to 30 days on raised beds. The bean absorbs the full character of the fruit: deep berry, dark chocolate, wine-like complexity.
IN THE CUP: Dark berry and chocolate on the nose. Stone fruit and brown sugar in the cup. Rich, full body. Long sweet finish. Best enjoyed black.
Roast: Medium. Brew: Pour over, French press, or espresso.
SPECS: Kintamani, Bali · 1,150–1,500 MASL · Typica + S795 · Natural Process · Harvest June–August · Grade 1
The sweetest expression of Kintamani.
FLAVOR NOTES
Tropical Fruit · Honey · Brown Sugar · Caramel · Floral
ORIGIN
Grown at 1,150–1,500 metres above sea level on the volcanic slopes of Mount Batur, Kintamani, Bali. The elevation, mineral-rich soil, and cool highland climate concentrate sweetness and complexity in ways lowland farms cannot replicate.
THE HONEY PROCESS
90% of the fruit mucilage is retained throughout the drying period. The beans rest on raised African beds for 25 to 30 days, turned by hand daily, developing a syrupy sweetness and layered fruit profile.
IN THE CUP
Opens with tropical fruit and floral aromatics. Honey and brown sugar in the mid-palate. Long, clean finish. Full body, bright but balanced acidity.
Roast: Medium Light
Brew: Best as pour over (V60, Chemex) or flat white espresso.
SPECS
Origin: Kintamani, Bali, Indonesia
Altitude: 1,150–1,500 MASL
Variety: Typica, S795
Process: Black Honey
Harvest: June–August
Grade: Grade 1
Clarity. Precision. Kintamani.
FLAVOR NOTES: Lemon · Black Tea · Honey · Green Apple · Crisp · Clean
ORIGIN: Kintamani, Bali. Same farms. Same altitude. Same Grade 1 standard. The full wash process strips everything back to reveal the pure character of the terroir.
THE FULL WASH PROCESS: After de-pulping, beans are fully fermented in water tanks for 12–36 hours before drying. All fruit mucilage removed. The result: a clean, bright, transparent cup.
IN THE CUP: Bright citrus and green apple on the nose. Lemon and black tea in the cup. Crisp, clean acidity. Light to medium body. Refreshing, precise finish.
Roast: Light. Brew: V60, Chemex, Aeropress. Not recommended for espresso.
SPECS: Kintamani, Bali · 1,150–1,500 MASL · Typica + S795 · Full Wash · Harvest June–August · Grade 1
