Grown on the slopes of Mount Batur at 1,200–1,700m elevation. Bright citrus acidity, stone fruit sweetness, clean volcanic finish — a standout single origin for specialty roasters.
The Kintamani caldera offers a rare combination of volcanic soil, high altitude, and distinct wet-dry seasons — ideal conditions for complex Arabica development.
Rich andosol from Mount Batur's caldera deposits — high mineral content, excellent drainage, and natural soil fertility reduce need for chemical inputs.
1,200–1,700 meters above sea level. Cooler temperatures slow cherry development, building higher sugar concentration and complex acidity.
Clear wet and dry seasons produce uniform cherry ripening. Harvest typically runs May–October with a smaller fly crop in November–December.
Most Kintamani farmers intercrop with citrus, avocado and banana trees. The natural shade reduces UV stress and adds unique terroir character to the cup.
Family-owned plots averaging 0.5–2 hectares. Traditional hand-picking ensures only ripe cherries, achieving defect rates below 5% in specialty lots.
Kintamani Arabica holds Indonesia's Geographical Indication certification — one of only a few Indonesian origins with this protected status.
Bali Kintamani is one of Indonesia's brightest and most delicate Arabicas — more reminiscent of East African origins than typical Indonesian profiles.
Primary notes in green — vary by processing method and roast level. Washed: brighter/floral. Natural: fruit-forward/sweeter.
| Specification | Washed (Wet Process) | Natural Process | Honey Process |
|---|---|---|---|
| Grade | Grade 1 Specialty | Grade 1 Specialty | Grade 1 Premium |
| SCA Score | 84–86 | 82–85 | 82–84 |
| Screen Size | 15/16 | 14/15 | 15 |
| Moisture | 10–11% | 11–12% | 10–12% |
| Packaging | GrainPro® (recommended) or Jute | GrainPro® required | GrainPro® recommended |
| Bag Weight | 60 kg / bag | 60 kg / bag | 60 kg / bag |
| MOQ | 500 kg (≈ 9 bags) | 500 kg (≈ 9 bags) | 500 kg (≈ 9 bags) |
| 20ft FCL | ~18 MT | ~17 MT | ~18 MT |
| Port of Origin | Tanjung Perak, Surabaya or Pelabuhan Benoa, Bali | ||
| Harvest Season | May – October (main) · November – December (fly crop) | ||
| Certifications | Organic (available), Phytosanitary, ICO CoO, Halal | ||
The processing method significantly shapes the cup — we offer all three common methods used by Kintamani cooperatives.
Cherry pulped within 12–24h of picking. Fermented 24–36h to remove mucilage. Dried on raised beds 14–21 days. Produces the brightest cup — most expressive of terroir. Most common Kintamani processing.
Whole cherries dried intact on raised beds for 25–35 days. Creates full fruit sweetness, blueberry and tropical notes, heavier body. Requires careful monitoring to prevent fermentation defects.
Pulped but mucilage left on during drying (10–20 days). Creates balanced cup between washed clarity and natural fruit depth. Popular in specialty market. Yellow, Red or Black honey available.
Traditional Balinese semi-washed method — parchment removed at 30–40% moisture, dried to 11–12%. Creates heavier body and earthy complexity. Available for commercial blending lots.
Kintamani's delicate floral and citrus notes are best preserved at lighter roast levels. Here's what works best for each profile.
Best for washed lots. Amplifies jasmine aroma, citrus brightness, and clean aftertaste. Ideal for pour-over, V60, Chemex, AeroPress.
Our recommended roast. Balances floral notes with developing sweetness. Versatile — works for filter, flat white, and cold brew.
Best for natural lots. Stone fruit and chocolate notes emerge. Great for espresso blending to add brightness to darker base origins.
Not recommended for specialty lots — loses Kintamani's key attributes. Better suited to wet-hulled commercial grade lots for espresso bases.
We send 200–500g cupping samples with full QC sheets, process notes, and SCA score report. No commitment required to sample.