Profile: Fragrant toffee aroma with flavors of walnuts and semi-sweet chocolate and a crisp black cherry finish.
Place: Kintamani Highlands, North Bali, Indonesia. This coffee is grown at an altitude between 3,200 and 3,900 feet, under shade trees, with orange and tangerine trees planted
People: Arabica coffee farmers in Kintamani are organized into traditional groups called Subak Abian. The groups act as rural cooperatives, which sell coffee in concert with export groups, and are founded on the Hindu philosophy of "Tri Hita Karana" (The Happiness Causes). This philosophy consists of the importance of the relationship of human beings to God, to other humans and to the environment.
Process: The coffee is organically farmed, althought not certified. Harvesting is done from May to October and only ripe fruit is picked. The coffee must contain 95% red fruit to be accepted for processing. The coffee is semi-washed, with a two-step sun drying process.
Pairing: Chocolate brownies and bagels.
- 8 oz: Makes approximately 25 cups of coffee
- 12 oz: Makes approximately 35-40 cups of coffee
- 16 oz: Makes approximately 50 cups of coffee
- 20 oz: Makes approximately 60-65 cups of coffee
- 32 oz: Makes approximately 90-100 cups of coffee
BREWING TIP: Use cold, filtered water and a clean machine.
GRIND only as much as you need for one cup or one pot of coffee.
CHOOSE the correct grind. Fine for espresso, medium for automatic drip, coarse for French Press.
MEASURE ground coffee to taste. Start with two level tablespoons of ground coffee per six ounces of cold filtered or bottled water.
STORE in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate.