kintamani is nestled in bali's highlands and is known for its rich volcanic soil, which is ideal for growing unique coffee. for generations, our farmers have honed their craft of coffee cultivation. In recent years, they have embraced anaerobic fermentation, which involves picking red coffee beans, shredding them, fermenting them for 7 days, drying them for 30 days, peeling and sorting them, and then packing or roasting them. This technique enhances the natural flavours of vibrant tropical fruit and sweetness.

origin: bali, Indonesia

region: ulian, kintamani

process: anaerobic natural

variety: Lini S

harvest: 2024

producer & processor: Made Surawan & Doru

tasting notes: guava, strawberry candy, caramel, green tea