Indonesian Specialty Coffee from Kintamani, Bali
Profile:
Kintamani coffee is one of the best coffees from Bali. Planted in a cool area with a traditional irrigation system, the coffee beans are of better quality with a soft taste and a delicious distinctive aroma
Harvested with a NATURAL process, making this Bali coffee more sweet, acid and fruity compared to general Bali coffee.
Characteristics
Variety: Arabica, Catuai, Single Origin, Organic
Grade: 1, First Grade
Quality: high end, “geographic indication” certification, organic
Cupping Notes - full body, smooth finish, low acidity & caffeine, hints of citric and chocolate
Flavor : Lemongrass, Lemon and Orange, Chocolate, Molassis Caramel and brown sugar toast
Aroma : citrus
Acidity : medium, bright
Body : full, strong, clean cup, similar to Java coffee, spicy note.
Moisture : max 13%
Caffeine Content : 0.8 - 1.4%
Triage : 8-10%
Defect Value* : max 11
Specifications
Certification*: high end, “geographic indication” certification, organic
Variety: Arabica large beans, Catuai, fair trade and organic coffee:
Origin: Single Origin, Sub Region: Mt. Batur, Kintamani, Bali, Indonesia
Screen Size : 15-18
Description Scheme
Time from Flowers to a Berry : 9 months
Production (Kg/Ha) : 800 – 1,500
Optimal Temperature : 13 - 28°C
Optimal Rainfall : 100 - 3,000 mm
Altitude : 1200 - 1700 masl.
Soil Type : black soil / soil formed of very fertile volcanic materials containing important plant micro nutrients
Production Areas : Ulian Village, Kintamani District, Bangli Regency, Bali Province.
Form of Seeds : flat with a clear midline
Character Stew : acid & chocolate
Method of Harvest : natural, hand picked
Harvest Period: May to October
Processing Method : fully washed, wet, parchment
Roast: Medium
Grind: Medium or Whole Beans
Recommended Brewing: Drip Pot, Espesso, Aero Press, StoveTop, Plunger.
Best Flavor: 3 months from purchase.
Stocks are limited
Please note that prices are net
Freight charges are not included
