Origin: Kintamani, Bali
Process: Honey-Papaya Fermentation
Altitude: 1.200-1.400 Masl
Varieties: Kartika & S795

The post-harvest journey begins with handpicked ripe coffee cherries, which are pulped and then fermented in sealed tanks for 3 days with a tropical blend of papaya puree and added yeast. This unique combination introduces vibrant, fruit-forward notes and enhanced complexity to the cup. After fermentation, the coffee is sun-dried for approximately 3 to 4 weeks until it reaches ideal moisture levels.

Enjoying a cup of Bali coffee was a truly elegant experience, its delicate apple tea-like aroma unfolded gently with every sip, beautifully balanced like sweet dried papaya & sweet savory like tomato confit that lingered on the palate. The complexity was subtle yet captivating.