Description
Bali Kintamani Green Beans Coffee is one of Indonesia’s most distinctive Arabica coffees, grown in the highlands of Kintamani, Bali. Cultivated at elevations between 1200 and 1700 meters above sea level, these beans benefit from cool mountain air, fertile volcanic soil, and a balanced tropical climate. The cherries mature slowly over nine months, allowing complex flavours to fully develop inside the bean.
Produced mainly by smallholder farmers in Ulian Village, Bangli Regency, this coffee reflects Bali’s strong agricultural traditions. The moderate yield of 800 to 1500 kg per hectare prioritises quality over volume, resulting in consistent green beans suited for specialty roasting and export markets seeking clean, expressive profiles.
Characteristics and Flavour Profile
Bali Kintamani Green Beans Coffee is well known for its bright and refreshing sensory character. The fragrance is marked by citrus notes such as orange and lemon, creating a lively and uplifting aroma even before roasting. These aromatic qualities make it especially appealing for light to medium roast styles that aim to preserve acidity and clarity.
In the cup, the flavour profile reveals layers of molasses and toasted notes, supported by a bright acidity that adds vibrancy without sharpness. The medium body provides balance and smooth mouthfeel, allowing the citrus acidity and gentle chocolate undertones to work in harmony. This balance makes Bali Kintamani an excellent single-origin choice and a versatile component for premium blends.
Quality Specifications and Bean Structure
From a technical perspective, Bali Kintamani Green Beans Coffee meets strict specialty-grade specifications. The beans typically fall within a screen size of 15–19, ensuring uniformity that supports even roasting. Moisture content is controlled at a maximum of 13%, helping preserve freshness, stability, and long-term storage quality.
With a triage level of 8–10% and a maximum defect value of 11, these green beans demonstrate reliable consistency for professional roasters. The seeds are flat with a clear midline, a physical trait commonly associated with well-developed Arabica beans grown at higher altitudes. Caffeine content ranges from 0.8% to 1.4%, offering a balanced and approachable cup.
Growing Conditions and Processing Method
The success of Bali Kintamani Green Beans Coffee is closely tied to its environment. Coffee trees thrive in fertile black volcanic soil rich in essential micronutrients, combined with optimal temperatures between 13 and 28°C and annual rainfall ranging from 100 to 3000 mm. These conditions support healthy plant growth and flavour complexity.
Harvesting is done through a combination of mechanical and hand-picking methods to ensure ripe cherries are selected. The beans are processed using the fully washed method by smallholders, enhancing clarity, brightness, and cleanliness in the final cup. This careful approach highlights the natural acidity and chocolate character that define Bali Kintamani coffee.
Description Scheme Arabica Bali Kintamani Green Coffee Beans
Time from Flowers to Be Berry : 9 Months
Production (Kg/Ha) : 800 to 1500
Optimal Temperature : 13 to 28°C
Optimal Rainfall : 100 to 3000 mm
Altitude : 1200 to 1700 from Sea Level (asl)
Soil Type : Black Soil /Soil Formed of Young
Materials are very Fertile Volcanic who Contains Micro Nutrients That are Important to Plants
Country of Origin : Indonesia
Production Areas : Ulian Village, Kintamani District, Bangli Regency, Bali Province.
Caffeine Content : 0.8 to 1.4%
Form of Seeds : Flat with a Clear Midline
Character Stew : Acid & Chocolate
Method of Harvest : Mechanical and Hand Pick
Processing Method : Fully Washed (smallholders)
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