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Bali Bangli Kintamani

There's a definite sweetness to be found in the cup. Not complex by any means, but flavors of toffee and nut butter provide a fairly solid base of flavors. There's a green herb note too along with a slight astringency in the finish, but these elements settle down with some rest. City+ to Full City+.
Out of stock
84.6
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate No
Region Indonesia & SE Asia
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jan 16 2014
Lot size 20bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail S-795, Various
Grade 16+ Screen
Appearance .6 d per 300 grams, 15-18 Screen
Roast Recommendations City+ to Full City+ will work well with this coffee
Weight 1 LB
It's been a long time, but Bali coffee is now back in stock. The last lots we sold were of the 'Monsoon' type, but this is a fully washed lot and we're pleasantly surprised by the relative sweetness in the cup. Often the samples we receive from Bali taste more like the packaging in which they've been stored than the coffee itself. Not the case here, and the farmers in the Bangli and Kintamani produce some interesting washed, dry-hulled coffees with relative cleanliness in flavor profile. Traditional farming methods are used in these regions including organic farming practices (though not certified), and a complex irrigation system based on terraced water management used to grow rice for over 1000 years.
This lot from Bali is very straight forward, with a basic sweetness and slight earth tones expected from the region. The dry fragrance has a sort of refined sugar sweetness, along with an herbaceous note. Hot water brings up the sweetness a bit as well as a roasted nut smell. It's fairly one-dimensional and is echoed on the break. Albeit a slightly low-grown tasting coffee, there's a definite sweetness to be found in the cup. Not complex by any means, but flavors of toffee and nut butter provide a fairly solid base of flavors. There's a green herb note too along with a slight astringency in the finish, but these elements settle down with some rest. An overall interesting addition to our list that cups best after about 48 to 72 hours rest.