Bali Kintamani-Natural

These come from family farms organized through the Subak Abian — a cooperative tradition rooted in over 1,000 years of community-driven agriculture. The natural process here was born of necessity: water scarcity pushed a shift to drying whole cherries on raised beds, and the results speak for themselves.

Juicy and bright up front, with a warm spice that adds just enough depth to the finish.

⚓  At the Source

Producer

Family farms · Subak Abian

Region

Kintamani (Mt. Agung), Bali

Process

Natural

Tastes Like

Raspberry  ·  Cinnamon  ·  Mango

This natural-processed coffee from Kintamani, Bali comes from family farms organized through Subak Abian, a traditional cooperative structure. Naturally processed coffees typically develop more pronounced fruit-forward character, and this lot reflects that tendency with notes of raspberry and mango alongside warming spice. Anchorhead Coffee has highlighted cinnamon as a signature note, suggesting a roast profile that brings out the drier, spiced dimensions alongside the fruit.

Indonesian coffees from this region offer distinctive processing choices that shape their final profile. The interplay between the bright berry notes and the deeper cinnamon spice illustrates how natural processing and roaster decisions combine to create complexity. Explore the flavor wheel to map these tasting notes across the sensory spectrum.