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
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
