Description
This special selection is sourced from smallholder farms in the Kantamani highlands of Mount Agung in Bali. Coffee production here is organized around a Subak Abian, an ecologically sustainable irrigation system developed more than a thousand years ago by Hindu priests practicing Tri Hita Karana (three sources of prosperity). The philosophy focused on the harmonization between the environment, humans and the Divine.
Country of Origin: Indonesia
Region: Kintamani, Bali
Producer Type: Small Holder Farmers
Processing: Wet Hulled
Altitude: 900-1500msl
Variety: Ateng, Komasti; Arabica
Tasting notes: Heavy body, sweet with notes of cocoa nibs and cinnamon
Growing Coffee in Indonesia
Indonesia is well known for its diverse and rich coffee production, deeply rooted in tradition and unique regional methods. As a nation, it is the fourth-largest producer of coffee in the word, with major regions including Sumatra, Java, and Sulawesi. While much of that volume is Robusta, high-grown Arabica is well regarded among specialty coffee roasters for its earthy, full-bodied flavors, often with low acidity. A distinctive technique used in Indonesia is giling basah or wet-hulling, prevalent in Bali. This method involves hulling the coffee beans while they are still wet, imparting a unique flavor profile. Smallholder farmers often hand-pick coffee cherries and sun-dry them on woven mats. These practices, combined with the country’s varied microclimates, make Indonesian coffee distinctive.
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