Certified Geographical Indication (IG) 2008

About

Discover the heritage, traditional farming principles of Subak Abian, and unique characteristics of authentic Kintamani coffee from the volcanic slopes of Mount Batur.

Volcanic Coffee Farm

900m+

Above Sea Level (Mount Batur)

Volcanic Terroir

From The Bali's Volcano

"Kopi Kintamani Bali" is produced from selected arabica coffee trees which are grown on the high land of Kintamani 900 meters above sea level in the volcanic slopes of mount Batur.

These coffee trees are grown under shade, combined with other crops, and fertilized organically. The coffee is hand picked and carefully selected. The red cherries are then processed by a very well managed wet method. The specialty coffee which have been certified as geographical indication (IG) since 2008.

100% Organic Shade Grown

Intercropped naturally with fruit trees on volcanic soil.

Subak Farmers Sorting Beans
Green Beans Hand Picked
Community & Philosophy

Produced by Group of Traditional Farmers

All the Kintamani Bali coffee red cherries are produced by historical traditional farmers organization called Subak Abian. They manage democratically religious/social life and collective projects in the Kintamani villages.

Philosophy: "Tri Hita Karana"

Following which these "three meaning of happiness" are the harmonious interaction between:

  • Parahyangan: Human being and supreme God
  • Pawongan: Human Beings
  • Palemahan: Human beings and their environment

Coffee is produced according to religious principles and respecting the environment (organically).

Quality & Standards

Technical Characteristics & Taste Profile

Grown and harvested with maximum precision to ensure standard-setting specialty coffee quality.

Technical Characteristics

SCAA Standard Compliance
  • Varieties: 100% arabica
  • Organic Standard: No chemical pesticides, no chemical fertilizers
  • Selection: Hand picked and carefully selected, with a minimum of 95% of red cherries
  • Process: Fully washed Arabica, with 12 h or 36 h fermentation
  • Drying: Natural (sun-dried)
  • Grade & Defect: Coffee beans less than 5 defects per 300 gr, diameter superior or equal to grade 16 (SCAA Standards)

Taste Profile

Sensory Notes
  • Cup Quality: A clean cup, free from defects
  • Acidity: A net acidity, from medium to high
  • Bitterness: A low bitterness
  • Aroma & Flavor: Strong quality and intensity of aroma, with an eventual fruity taste, often lemony
Clean Cup Medium-High Acidity Low Bitterness Lemony / Fruity Aroma