Bali Kintamani

CUPPING NOTES FROM OUR HEAD ROASTER

This naturally processed coffee from Bali's Kintamani Highlands captures the tropical character in every sip. Grown at elevations of 1,200–1,600 MASL and produced from Bourbon, Typica, and Catimor varieties, it offers a fruit-driven profile with remarkable sweetness and depth. Expect notes of ripe plum and sweet plantain up front, followed by a smooth finish of toasted coconut that lingers on the palate. Vibrant yet comforting, this coffee delivers a taste of Bali's volcanic highlands and rich agriculture.

ORIGIN

Farm: Kintamani  Region: Kintamani highlands  Process: Natural  Variety: Bourbon, Typica & Catimor Elevation: 1200 - 1600 MASL

Press Coffee Roasters' Bali Kintamani showcases the distinctive character of natural-processed coffee, where the fruit remains in contact with the bean during drying—a method that naturally emphasizes fruited and sweet flavors. Grown in the volcanic Kintamani highlands at 1200–1600 meters above sea level, this Bourbon varietal displays ripe plum and sweet plantain notes alongside a toasted coconut undertone. Natural-processed coffees tend to exhibit heavier fruit expression and syrupy body compared to washed methods, making this Balinese lot a compelling exploration of how terroir and process interact to shape the cup.