A very unique, overly fermented (very fruity) cup of joe. Closer to a natural Ethiopian than other Indonesian coffee.
Bali is a tiny island– actually, a submerged volcano peak – just off the east coast of Java, with many small coffee farms. The farmers who grow Kintamani Natural belong to cooperative organizations known as Subak Abian (SA) founded on a Hindu philosophy known as “Tri Hita Karana” (the three causes of happiness). SA co-ops foster community in agricultural, social and religious activities, and have been certified Organic since 2008. Pesticides are never used on their coffee farms, and fertilizers are 100% organic.
SA farmers grow almost all heirloom Arabicas, Typica & Bourbon. They use trees such as Erythrina, Tangerine, and Orange to shade the coffee, which improves yield and cup quality and enhances wildlife habitat.
A couple of years ago, our supplier Royal Coffee visited the Subak Abians, who also produced our semi-washed “Blue Moon” coffee. Noting the scarcity of groundwater due to very coarse volcanic soil, Royal suggested trying natural (dry) processing. Raised beds are already used for drying parchment for Blue Moon, so it was easy to also use them to dry whole ripe cherry for this coffee. They did a test batch, and Royal was so blown away by the quality and flavor they purchased a full container!
“Kintamani Natural” is 100% sundried on raised beds; It’s perhaps the first ever special prep natural Indonesian. Raised beds keep the cherry free of dirty flavor, and facilitate very quick drying in Bali’s high altitude sun and constant island breeze. The cup is extraordinarily exotic and unique with a rich, buttery mouthfeel, while retaining Indonesia’s full-bodied, savory character. It features super-intense, brandyish fruit flavors of plum and sweet cherry at lighter roasts; darker roasts develop much heavier body with a spicy, smoky twist. An easy roaster that’s exceptionally versatile, roast Bali “Kintamani Natural” any way you’d like; slow or quick, from first crack to French, you’ll get very unique and terrific flavor!
Very fermenty/fruity, lower acidity with good body. This crop year is very clean compared to last year, holds city to city+ roasts nicely, pretty exotic with hints of acidity and strong fruit tones on a more nutty profile. Very little earthy or grassy tones, quite tasty. No missing the wild side in this cup especially at the lighter roast points. Medium to dark roasts are still plenty wild, lower acidity and thicker (fuller bodied), much more of a pronounced chocolaty factor, still plenty of wild stone fruit tones in the cup. Dark roasts will introduce some smoky accents but retain great sweetness. A great balance of slow dried natural with thick and creamy dark tones all in one cup.
City plus to right before 2nd crack is going to be the sweet spot. Super light roasted and the chocolaty factor is a bit earthy. If you hit the lighter roast right, adds a little hint of citrus acidity which can be tasty but risks of overly earthy makes most want to push it more towards a medium roast. Right before 2nd crack mutes up a bit of fruit but gets more like a single origin mokka java, a bit rough chocolate and a bit of fruit – almost anyone would like that cup!