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
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
