ORIGIN INFORMATION

GROWER:

Smallholder farmers from Kintamani

REGION:

Kintamani, Bali, Indonesia

ALTITUDE:

1,200 – 1,600 meters

PROCESS:

Hand picked, wet-hulled, two-step sun drying on raised beds

VARIETY:

Bourbon, (S795 & USDA 762) Typica, Catimor

HARVEST:

May – October

SOIL:

Volcanic loam

CERTIFICATION:

Organic

Among the archipelago nation of Indonesia lies its hidden jewel, the island of Bali. The eruption of the Volcano Gunung Agung in 1963
caused a delay in the progress of coffee cultivation on Bali. In response to this setback, the government enacted programs in the 1970′s and 1980′s to help rejuvenate coffee growth. With the promotion of coffee seedlings to local farmers, an island wide coffee growing campaign began. Today, the growing area for coffee in Bali is an estimated 7,500 hectares. The Kintamani highlands, where most of the coffee is grown, sits atop a large volcanic plateau between 1300-1700 meters in altitude.

Coffee tree varieties include a high percentage of Bourbon and Typica, along with shade trees such as Erythrina, Albizia, Tangerine and
Orange. The use of pesticides is prohibited on Bali and all fertilizers are 100% organic. The Subak Abian is a traditional farmer structure
organization in Bali, the structure is similar to a farming cooperative. There are 13 different Subak Abians that are currently growing and
processing coffee. The “SA” oversee both agricultural and religious activities. The promotion of improved coffee growing practices is
expected to enhance not only agricultural technology but social and economic standing in Bali as well. This jewel among coffees stands out
with smooth body and overwhelming chocolate flavors.

Region and Geography: Grown in the Kintamani highlands atop a volcanic platea

Climate: Wet Season: September-February; Dry Season: February-August

Tree Type: Bourbon and Typica (U5DA-795)

Shade: Erythrina, ALbizia, Tangerine and Orange Trees for shade.

Preparation & Drying: Wet hulled method. This processing method removes the outer skin of the red cherries by pulping machine. The mucilage- covered parchment is then put into fermentation tanks for 24-36 hours. After washing, the parchment is sun-dried on racks or mats to 40% moisture, then it is hulled and the drying process is finished.

 

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