Bali Kintamani Coffee is one of three Indonesian coffees that have received a Unique Geographical
Indication certificate, better known as Geographical Indication. Not only that, Kintamani coffee has a
Certificate of Intellectual Property Rights with Geographical Indications.
Kintamani coffee has advantages that are recognized by foreign consumers, including a distinctive taste,
resistance to pests and diseases, heavy fruit and high productivity.
In addition to applying the process of planting coffee trees using organic fertilizers, coffee farmers in
Kintamani also apply subak. Subak is a hereditary irrigation system carried out in Bali to irrigate rice
fields or plantations. The irrigation process using the subak system is proven to be able to improve
soil quality and increase production.
Sensorial analysis results show that over the years the taste of Kintamani coffee has a sufficient regular acidity
level, strong aroma quality and intensity, with citrus fruit aroma (orange and lime flavor), and medium
thickness. This shows that Kintamani coffee has a high potential for flavor. This coffee can be said to be not
too bitter (bitter) and not astringent (astringent).This is because the farmers of Bali Kintamani have a
high concern about the procedure for picking picks (red logs only) during harvesting.
KINTAMANI BALI
SPECIALTY – ARABICA – ROBUSTA
Bali Kintamani Coffee is one of three Indonesian coffees that have received a Unique Geographical Indication certificate, better known as Geographical Indication. Not only that, Kintamani coffee has a Certificate of Intellectual Property Rights with Geographical Indications.
Kintamani coffee has advantages that are recognized by foreign consumers, including a distinctive taste, resistance to pests and diseases, heavy fruit and high productivity.
In addition to applying the process of planting coffee trees using organic fertilizers, coffee farmers in Kintamani also apply subak. Subak is a hereditary irrigation system carried out in Bali to irrigate rice fields or plantations. The irrigation process using the subak system is proven to be able to improve soil quality and increase production.
Sensorial analysis results show that over the years the taste of Kintamani coffee has a sufficient regular acidity level, strong aroma quality and intensity, with citrus fruit aroma (orange and lime flavor), and medium thickness. This shows that Kintamani coffee has a high potential for flavor. This coffee can be said to be not too bitter (bitter) and not astringent (astringent).This is because the farmers of Bali Kintamani have a high concern about the procedure for picking picks (red logs only) during harvesting.
The KINTAMANI Specialty Coffee planted with 1100 – 1400 above sea level in
Kintamani Bali, Indonesia. Fresh sour like citrus and fruity is the most recognized
characteristic of Kintamani Bali Coffee
Besides that, the exotic aroma with the dominant citrus taste makes drinking this coffee not leave
an aftertaste in the mouth. Not only that, the Body of Bali Kintamani Coffee is also moderate,
and the low acidity makes this coffee certainly suitable for those of you who don’t like coffee.
ARABICA MONTHLY PRODUCTION:
COMMON ARABICA VARIETIES:
HARVEST MONTHS:
PACKAGING (in 60kg bags):
Arabica 200 tonnes
Robusta 20 tonnes
Andung sari, Abyssina, Belawan, Blue Mountain,Caturra yellow/red, Colombia, Comasti, Kopyol, Kartika, Kapahiang, Lini 795, Long Berry Boyo, Maragogype, Mocca, Sopai/Toraja & Typica
r
May-September
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1. Green coffee beans export
2. Green coffee beans domestic
3. Roasted coffee (by request)
The KINTAMANI Specialty Coffee planted with 1100 – 1400 above sea level in Kintamani Bali, Indonesia. Fresh sour like citrus and fruity is the most recognized characteristic of Kintamani Bali Coffee
Besides that, the exotic aroma with the dominant citrus taste makes drinking this coffee not leave an aftertaste in the mouth. Not only that, the Body of Bali Kintamani Coffee is also moderate, and the low acidity makes this coffee certainly suitable for those of you who don’t like coffee.
