Bali Kintamani Natural Process Coffee
Bali Kintamani Natural Process Coffee
Grown in the Kintamani Highlands of Indonesia, this coffee is cultivated atop a vast volcanic plateau shaped by centuries of natural activity.
The mineral-rich volcanic soil, cooler mountain air, and consistent growing conditions contribute to its bright, distinctive flavor profile, its an uncommon expression for coffees from the region.
Harvested using more traditional, less industrial cultivation methods, the process is slower and more intentional, resulting in a higher grade coffee with exceptional clarity, balance, and depth.
This versatility makes it a standout across brew methods, shining as a vibrant espresso while remaining equally expressive as a pour over or clean, structured drip coffee.
Bali Kintamani Natural Process Coffee Tasting Notes
Details & Notes
- Flavors: Kiwi, Strawberry, Grape
- Body: Moderate
- Acidity: High
- Process: Natural
Flavor Profile & Tasting Notes
Exceptional clarity, balance, and depth. A standout across brew methods, shining as a vibrant espresso while remaining equally expressive as a pour over or clean, structured drip coffee.
Suggested Brew Recipes for Bali Kintamani Natural Process Coffee
Drip Coffee (Hario V60, Kalita Wave, or Standard Auto Drip)
- Grind: Medium (granulated sugar)
- Dose: 20 g coffee
- Water: 320 g @ 93 °C
- Ratio: 1 : 16
- Bloom: 40g water
- Pulses: 2 equal pours after bloom
- Time: 3 min total
Espresso (Double Shot)
- Grind: Fine (table salt)
- Dose: 18 g in
- Yield: 36g out (~1 : 2)
- Time: 30 s extraction
These are just starting points for you! Your water and equipment will impact the end product. Experiment and find what works best for you.
