Origin: Kintamani, Bali  
Varietal: USDA, Cobra,  Kopyol  
Process: Anaerobic Natural 
Altitude: 1.200 – 1.500  MASL 

This coffee is processed using the Anaerobic Natural method, where the coffee cherries are fermented in a sealed tank without oxygen, resulting in a raisin-like appearance. This unique process creates a complex and distinctive flavor. Grown at an altitude  of 1.200 – 1.500 meters  above sea level in Kintamani, Bali, this coffee uses the USDA, Cobra, and Kopyol varieties, which provide the unique flavor characteristics of the region.

When brewed, this coffee releases the sweet aroma of Nougat Candy, soft and inviting. Upon sipping, the fresh zest of Orange Zest quickly awakens the palate with its bright, light acidity. As the coffee settles, the sweet, smooth flavor of Persimmon emerges at the finish, leaving a lingering impression of ripe, soft fruit, creating a perfectly balanced and indulgent experience in every sip