Cupping Information
Aroma: Brandied berries
Flavor: Strawberry and chocolate
Body: Silky and elegant
Aftertaste: Winey
Region Information
Country: Indonesia
Altitude: 1300-1700 m
Varietals: Bourbon and Typica
Soil: Volcanic soil
Production Method: Natural, sun-dried on racks or mats
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BALI KINTAMANI
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"Impressively sweet-toned, bright and brandyish dried-in-the-fruit profile. Distinct blueberry notes in aroma and cup, balanced by a crisp mint and a spicy fir. Juicy, rounded acidity; syrupy but lively mouthfeel. The finish is flavor-saturated and sweet when the cup is hot; as it cools a slight salty tightness emerges. An aficionado’s dried-in-the-fruit coffee, brought to a light roast that foregrounds a just-picked, meadowy freshness and an unusual purity in the sweetly fermenty fruit notes." Ken Davids, CoffeeReview.com, October 2011
The Kintamani highlands sit atop a large volcanic plateau in northern Bali where pesticides are prohibited and only organic fertilizers are used. These beans are shade grown and dry processed by several Subak Abians, organizations similar to cooperatives that oversee both agricultural and religious activities.
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