Bali represents a relatively newer coffee-growing area, primarily known for its small-batch, limited-scale coffee production.

The Balinese coffee from the Kintamani region is low in acidity and has a smooth, syrupy body. You won’t find the “earthy” quality that Indonesian coffees typically bring to the cup. Instead look for notes of dark chocolate, cedar, mossy, grapefruit, rosemary.

Delicious in a French Press!