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Bali Kintamani Wet-Hull Arabica

A wet-hull coffee as they do in Sumatra. A very "Indonesia" cup profile, very fruity, with low acidity, chocolate roast notes, caramel, melon, some herbal accents. Full City+
Out of stock
85.7
  • Process Method No
  • Farm Gate No
Region Indonesia & SE Asia
Grade 1
Appearance .8 d/300gr, 18 screen
Roast Recommendations Full City+ is ideal for the cup I describe. This coffee can take darker roasts and develops a good chocolate bittersweet roast flavor. Vienna is great too!
Weight 1 LB
Recommended for Espresso Yes
Bali coffees are hit and miss in the past, usually suffering from transport damage (being held up in sweltering port cities). And they have also been, as a tradition, fully wet-processed. That means lower intensity, lighter body, and a very mild character; not things that people look for in Indonesian coffees like Sulawesi and Sumatra. There's a larger plantation, Shinzan, that has been the only mark available for some time, but there are also small-holder farms in Bali that belong to cooperative mills. These are called Subak Abian groups in Bali, and are actually a combined coffee coop and Hindu religious group, ruled democratically by a communally written set of rules called an "awig-awig." The basic guiding philosophy of the Subak Abian is called the "Three Happy Causes" (Tri Hita Karana) which stresses the importance of religion to man, to other men, and to the environment. Kintamani is basically the highlands of volcanic Bali, at the top of the island in the mountainous area. These coop groups have had trouble reaching a market for their coffee. The suggestion was, "why not do a more Sumatra-type process", something they call "wet-hulled," rather than a wet-process, to result in a cup with more Indonesia character. In this process, the coffee cherry is depulped out of it's skin, dried for a short time, then hulled when the coffee is dried to just 30-40% moisture (in wet-process the coffee is hulled out of the parchment shell only after it is dried to 11% moisture and the bean is hard). Then the green bean coffee is dried in the sun. And that's why there is that Indonesia-type cup profile in this Bali coffee. We recommend darker roast levels, Full City+ .
The dry fragrance was surprisingly sweet, with caramel-laced cookie character. The wet aromatics are more dark chocolaty, with peppery spice, fig, and dried fruit. The cup has fruit-infused chocolate, and a thick creamy body. The acidity is low, extremely low, and the finish remains fruity although the chocolate softens to a milk Swiss Cocoa tone. I get raisiny notes as the cup flavors fade.