FTO Bali- Kintamani Natural


Cupping Notes-

Smoky, spicy, robust and rich body, chocolate cherry finish

Growing Altitude—1200-1600M
Arabica Variety—Typica; Catimor
Harvest Period—June-October
Milling Process—Sun Dried




Most Balinese coffee is grown in the Kintamani Highlands, an area between the Batukaru and Gunung Agung volcanoes. This area has rich, fertile soil, and most farmers are members of a traditional farming system called Subak Abian, which is based on a Hindu philosophy and focuses on environmental unity. As a result, almost all coffee growers in this region focus on organic growing practices and avoid using agrochemicals.


They begin their harvest in May or June and finish in September or October. After sorting, the entire cherry is cleaned and placed in the sun to dry on tables or patios. While drying, they are raked or turned by hand to prevent mildew and ensure even drying. Once they are dried, they are sent to a mill where the dried outer layers of the cherry are removed by a hulling machine.

Additional information

Weight 5.5 lbs
Dimensions 6 x 6 x 12 in
Grind options

Whole Bean, Ground-French Press, Ground-Cone Filter, Ground-Flat Bottom Filter, Ground-Espresso

Pack Size

One Pound Bag, Half Pound Bag


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