Roast 05

$28
Roast 05
Bali Kintamani, Fully Natural ADD TO CART

Background

I first discovered this coffee while I was roasting for Souvenir back in 2022. I remember foundly the distinct smell of strawberry yogurt bursting from the unroasted green coffee. When I saw this same coffee was available I knew I had to roast it again.

From the Kintamani Highlands of Central Bali, this fully natural cofffee was dried on raised beds after being grown in the volcanic loam of Mount Agung along side lush citrus tress on family farms around the region. The farmers organize around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago. The practices focus on the three sources of prosperity, a philosophy focused on the harmonization between the environment, humans and God. Famers organize into pseudo co-ops pooling knowdedge and resources to help each other with all crops and farm related acvitity, not just coffee.

“Subak is one of the cultural landscapes of the island of Bali. This system is said to be one of the cultural landscapes because of the linkages between irrigation management, traditional beliefs, and social organizations.“

Bali is majority Hindu and the Hindu farmers follow a philosophy called Tri Hita Karana or the three causes of well-being, which are; harmony with your fellow man, harmony with God, and harmony with nature. Because of their belief in harmony with nature, coffee produced under the philosophy of Tri Hita Karana is largely free of agrochemicals though not often certified as organic (organic certification can be costly to small farmers).

Tasting Notes:

Berry forward, graham cracker like sweetness in the middle, and a full bodied chocolatey finish. I love this coffee for its rich garden berry notes in the front of the cup. Strawberries, raspberries, sometimes cherry & even more tropical notes like mango and lychee as well as the cup cools. The acidity is nicely balanced with mellow sweet grain flavors found in the middle of the cup. I used to put “lucky charms” on the bags I roasted for sourvenir. The coffee finishes with a smooth malted chocolate finish with the occasional extra notes of spice and cinimanon when extraction levels are pushed. As spring is hitting us early everywhere I’ve loved sipping on this roast in the crispy sunny morning air.

For brewing I use a 1:15 ratio and coarser grind size, to help achieve a richer full bodied cup. I am typically sticking with my trusty Kalita 185 Flat Bottom Metal brewer as my daily driver.

Roast Details

GROWER: Farmers organized through the local Subak Abian
PROCESS: Fully natural and dried on raised beds
ALTITUDE: 1200 - 1600MASL
HARVEST: May - October 2025
SOIL: Volcanic Loam
CULTIVAR: Bourbon, Typica & Catimor

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