☕ Kintamani – Indonesia
🌍 Origin Details:
• Country: Indonesia
• Region: Kintamani, Bangli Regency, Bali
• Altitude: 1,200–1,600 meters above sea level
• Climate: Tropical, wet, volcanic highlands
• Rainfall: Ample, consistent
🌱 Coffee Specifications:
• Varieties: Bourbon, Typica, S795, USDA 762
• Processing Method: Natural, Semi-Washed, Washed
• Harvest Period: May–October
• Producers: Smallholder farmers organized in Subak Abian (SA) cooperatives
🍊 Flavor Profile:
• Aroma: Sweet, citrus, lemon, orange blossom
• Taste Notes: Citrus, chocolate, tangerine, strawberry, grape, blackberry, tropical fruit, brown sugar, milk chocolate, cherry
• Body: Medium to full, syrupy, lush
• Acidity: Low, sweet and bright, juicy
• Aftertaste: Soft, smooth finish, fruity sweetness
🏆 Cupping Score:
• Typically ranges between 84–87 points
📌 Additional Notes:
• Considered the most unique of Balinese coffees.
• Cultivated in the volcanic highlands of Mount Batur.
• Unique cultivation methods, often organic certified.