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Acidity

8%

Defect

3%

Water Content

12%

Aroma

8%

Kintamani Arabica coffee grown in the Kintamani highlands with an altitude above 1200-1400 m above sea level, on the slopes of the Batur volcano

 

Specs : Grade 1
Process : Natural & Full Washed
Moisture :Max 12%
Defect Max 11

 

Typical Kintamani Arabica coffee gives a different taste from coffee in any region, this is because Bali Kintamani coffee is grown in the Kintamani Batur mountains, with an intercropping system with citrus plants.

  • Fruity taste especially squeezed orange

Arabica Kintamani

Production
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Production Process

  • Type of coffee is Arabica with varieties Kopyol, & USDA 762, Linie S 

  • Spacing of 2.5 m or 1,600 trees / ha

  • Shades are still planted between coffee trees

  • Fertilization 1 ( one) 2X years using manure, also with vegetable compost, and chemical fertilizers are absolutely not allowed.

  • Pruning coffee is done through pruning in the form of a single stem with a height of about 180 cm. Apart from the initial pruning of forms, there are also routine pruning of off-harvest.

  • Pest / disease control is carried out through the IPM system by utilizing natural enemies and biological agents.

  • Kintamani's Bali coffee is planted under shade of orange trees, Because orange tree absorb the majority of the sunlight to give the coffee tree healthy amount of sunlight.

  • Diversification needs to be recommended because of the positive impact on coffee quality

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Processing
Method

  • Processing Methods

  • During Harvest, Selective hand-picking must be able to produce at least 95% red berry, but completely without green or black berry

  • The picking results must be submitted to the processing unit on the same day, and processed immediately.

  • Red berry are sorted manually by hand, the floating berry are not processed.

  • Pulping is done by machine or manually using clean water, after peeling the coffee beans are still floating and will be separated, the fermentation process is carried out for several day depending on the type of washed process. The end of the washing is drying in the sun on the drying house. Drying is done until the water content reaches 11% - 13%, which usually lasts for approximately 14 days.

  • Processing units (machines, tanks for fermentation, canals and soil) must be cleaned every day, right after processing.

  • The dried coffee produced must be stored in new sacks for two months at least in the management place, storage must be carried out in a dry and clean room. 

  • You can request the packaging for our Kintamani coffee (Green Pro
    Plastic, & Gunny bag)

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