Kintamani coffee's history began in the 17th century, when the Dutch spread Arabica coffee seeds. Initially, coffee seeds were planted in the Bedugul area of Bali, but later spread to the Kintamani area, which has better geographical conditions for growing coffee. Kintamani is a mountainous area in Bali that rises between 1,000 and 1,500 meters above sea level. The cool climate and fertile soil in this area promote Arabica coffee growth and provide a distinct flavor to the coffee beans produced.
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Kintamani coffee is also a significant source of income for local farmers in Bali. Kintamani coffee obtained Geographical Indication (IG) certification in 2017, which provides legal protection and rights to the name of the product's region of origin. Kintamani coffee farmers can get better prices for their coffee with IG certification, raising their standard of living and promoting local economic growth.
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Kintamani coffee has a distinct flavor that sets it apart from other types of coffee. Kintamani coffee has a distinct flavor, with a slightly stronger sour taste than other Arabica coffees. Aside from that, Kintamani coffee has a distinct aroma, which combines tropical fruit and chocolate notes. Several factors influence the taste of this coffee, including soil type, temperature, and humidity. Kintamani coffee beans are grown organically and using nature-friendly methods, resulting in a clean yet complex taste.