Kintamani Agung is a medium-bodied cup, with earthy sweetness and tropical highlights. It's a low acid coffee, and being wet-hulled, cups closer to Sumatra than some neighboring coffees who have a washed coffee tradition. City+ to Full City+.
In the past, Balinese coffee has been difficult to obtain in the states, all but locked up by the Japanese market. This has changed in the past decade, thought much of what is available is grown at lower elevations. This lot is made up of several family farms in the Kintimani highland area. Volcanic soil from Mount Agung provides nutrient rich loam. The farms grow a mix of Bourbon, Typica, and Catuai, and altitude ranges from a low of 1200 meters all the way up to 1600. This is a wet-hulled coffee, so more like Sumatra than neighboring Java in many respects. Expect mottled color when roasting, the beans not achieving a uniform color nor getting dark in the roaster. Snaps are audible though, so sensory cues and time are your friend here!
Bali Organic Kintamani Agung has an earthy sweetness to the profile, rustic sugars and tropical fruits. The dry fragrance has a palm sugar smell with dried tropical fruit. The wet aroma is much more straight forward, muscovado sugar and raisin, and the break gives off a slight tobacco in the steam. We did a few different roast levels of this coffee, and Full City produced the best balance of sugar and earth tones, and the cooled cup also has notes dried papaya and pipe tobacco. It's a bit tricky to roast. like Sumatra, this coffee doesn't fully darken, retaining an uneven, "mottled" color. You have to pay attention to roast smells, and most importantly how much time has passed after first snaps. A nice low acid, rustic, sweet Bali coffee.