Indonesia Bali

On the heights of the island’s center, between the Agung Mounts and Batur, rise the Arabica coffee productions. The Kintamani region, situated at an altitude of 1100 meters, is a fertile agricultural area with volcanic soil that is highly conducive to the production of terroir coffee.

The processing procedure is one of the distinguishing features of Bali coffee in comparison to other Indonesian coffees. In Bali, wet processing is the traditional method, although dry processing is the most popular approach on the other Indonesian islands.

The Bali coffee supply is limited, growing areas tend to be on volcanic soils, providing a rich source of nutrients and allowing the trees to develop rich flavors that tasting notes describe as woody and earthy.

While not typically Organic certified, the coffees trees are most often “organically grown” and shade-growing is frequently done.