- FLAVOR: Dark Chocolate, Black Tea, Caramel, Herb-like
- BODY: Heavy
- ACIDITY: Mild
- PROCESS: Washed
- MOISTURE: 11.8
Kintamani Region
The Kintamani Region in the northeast of Bali is the capital of Bali's specialty coffee production. Most Arabica coffees are grown between 1,100 and 1,500 meters above sea level and the topography range from flat to hilly and rarely mountainous. Although suitable for coffee cultivation the higher altitudes of around 1,500 meters are largely used for citrus plantations or vegetable farms. The temperatures could reach as low as 10 degrees Celsius at night with maximum day temperatures of 26 degrees Celsius. Average rainfall in Kintamani is slightly below 3,000 millimeters with approximately 140 rainy days per year. The drier months are in May and June as well as in September and October. The water sufficiency from to July to November is countered by shade trees and the application of organic manure to the soil to keep the soil moisture up. The loamy sands of Kintamani are quarter age and the volcanic Inceptisols and Entisols have good physical and chemical properties conducive for coffee farming. Located at the slopes of the active Mount Batur volcano and being in the vicinity of Mount Agung the Kintamani area is ideal for coffee cultivation. The name Kintamani became synonymous with Bali’s coffee production.
Processing
The Fully Washed Process is a double fermentation process. After floating, red cherries are laid out on covered beds for a natural style 24hr dry fermentation then collected, pulped, and soaked in water for 24hrs then washed with clean water until all mucilage is removed. The wet parchment is dried on raised beds under a clear poly-carbonate roof until it achieves a 15% percent moisture level then moved to sun drenched concrete patios for a final drying. Once the parchment reaches 11% moisture it is stored then rested and hulled on demand.