Lentera Timur Coffe - Bali Kintamani Coffee

Bali Kintamani Coffee.

The Kintamani region hugs the slopes of Mount Batur, and this coffee is grown in these lush highlands at around 5,000 feet.

The coffee cherries are harvested by a network of Balinese farmers called a Subak Abian—a traditional farmer organization in upland Bali—between May and October. Due to the humid, rainy climate, coffee is processed differently in Indonesia than elsewhere, hulled and dried in a series of steps that expose the bean to unique tropical influences. It’s a risky, less consistent practice, called Giling Basah, but it’s what gives Indonesian coffees their weighty spice and satisfaction.

Bali Kintamani has the same spicy, complex notes and backbone as Sumatra, just a bit finer—it starts and finishes very smooth. Weighty in the cup, with dark chocolate and caramel notes and a syrupy body, it’s a great way to spice up your summer.
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