Description
Description Scheme 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)
Introduction
Bali Kintamani Coffee is renowned as one of the world’s finest Arabica coffee varieties. With its unique characteristics and exceptional flavor profile, these coffee beans have captivated the taste buds of coffee enthusiasts worldwide.
Characteristics of Bali Kintamani Green Coffee Beans
Bali Kintamani Coffee is celebrated worldwide for its exceptional quality and distinctive flavor profile. Grown in the picturesque region of Kintamani in Bali, Indonesia, these Arabica coffee beans offer a sensory journey like no other.
Fragrance/Aroma: Orange, Lemon
When it comes to fragrance and aroma, Bali Kintamani Coffee presents a delightful experience. The beans exude a captivating blend of orange and lemon notes that tantalize the senses. The enchanting aroma fills the air, promising a brewing experience that is both enticing and invigorating.
Flavor: Molasses, Toast
Bali Kintamani Coffee delights with its complex and well-balanced flavor profile. With each sip, you’ll encounter the harmonious interplay of molasses and toast, creating a symphony of flavors on the palate. The richness and depth of these flavor notes elevate the coffee-drinking experience, offering a unique and memorable taste adventure.
Acidity: Bright
The acidity of Bali Kintamani Coffee is characterized as bright, adding a vibrant and lively dimension to the cup. This acidity level complements the overall flavor profile, providing a refreshing and invigorating sensation. It strikes a perfect balance, enhancing the complexity of the coffee without overpowering its other characteristics.
Body: Medium
Bali Kintamani Coffee boasts a medium-bodied nature, offering a satisfying and well-rounded mouthfeel. The beans exhibit a smooth texture that coats the palate, creating a pleasurable and comforting sensation with every sip. The medium body allows the flavors to linger, ensuring a lasting and enjoyable coffee experience.
Specifications of Bali Kintamani Green Coffee Beans
Bali Kintamani Coffee is known for its exceptional quality and distinct flavor profile. Behind its excellence lies specifications that ensure consistency and uphold the highest standards.
Screen Size: 15-19
Screen size is an essential aspect of coffee bean sorting, influencing the consistency of the brew. Bali Kintamani Coffee beans adhere to a screen size range of 15-19. This specification guarantees uniformity in size, allowing for consistent extraction and optimal flavor development.
Moisture: Max 13%
Moisture content plays a vital role in maintaining the freshness and flavor of green coffee beans. Bali Kintamani Coffee has a maximum moisture content of 13%. This specification ensures that the beans are adequately dried, preventing mold growth and preserving their aromatic qualities during storage and transportation.
Triage: 8-10%
The triage process involves meticulously sorting the coffee cherries to separate beans with defects from those of superior quality. Bali Kintamani Coffee undergoes a thorough triage process, with an 8-10% triage range. This specification ensures that most of the beans are of premium quality, free from defects, and possess the desired characteristics contributing to a delightful cup of coffee.
Defect Value: Max 11
Defect value measures the quality of green coffee beans and represents the percentage of defective beans in a given batch. Bali Kintamani Coffee maintains a maximum defect value of 11, exemplifying its commitment to excellence. By adhering to this specification, Bali Kintamani Coffee ensures that only beans of exceptional quality reach the hands of coffee enthusiasts.
Description Scheme of Bali Kintamani Green Coffee Beans
Bali Kintamani Coffee, from the journey of the coffee cherries to the meticulous processing methods, every step contributes to the unique characteristics that define Bali Kintamani Coffee.
Time from Flowers to Be Berry: 9 Months
The coffee cherries of Bali Kintamani undergo a meticulous maturation process. From the blossoming flowers, it takes approximately 9 months for the cherries to develop and fully mature. This extended period allows the flavors to develop fully, resulting in the distinct taste profile that Bali Kintamani Coffee is renowned for.
Production (Kg/Ha): 800 to 1500
The production of Bali Kintamani Coffee ranges from 800 to 1500 kilograms per hectare (Kg/Ha). This moderate yield ensures a focus on quality over quantity, allowing for meticulous care and attention for each coffee plant. It reflects the commitment of the coffee growers to deliver exceptional beans that embody the essence of Bali’s rich coffee heritage.
Optimal Temperature: 13 to 28°C
Bali Kintamani Coffee thrives within an optimal temperature range of 13 to 28°C. The moderate tropical climate of the Kintamani region provides the ideal conditions for coffee plants to flourish. This temperature balance contributes to developing unique flavors and ensures the preservation of the coffee’s delicate aromatic compounds.
Optimal Rainfall: 100 to 3000 mm
The coffee plants of Bali Kintamani benefit from an optimal rainfall range of 100 to 3000 millimeters. The well-distributed rainfall throughout the year ensures the continuous nourishment of the coffee trees, promoting healthy growth and the development of flavorful cherries. This harmonious balance between rainfall and sunshine results in beans of exceptional quality.
Altitude: 1200 to 1700 from Sea Level (asl)
Bali Kintamani Coffee is cultivated from 1200 to 1700 meters above sea level (asl). The highland elevations of Kintamani create the perfect microclimate for coffee cultivation. The cool temperatures and volcanic soil at these altitudes impart distinct characteristics to the beans, adding complexity and depth to their flavor profile.
Soil Type: Black Soil /Soil Formed of Young Materials is very Fertile Volcanic who Contains Micro Nutrients That are Important to Plants
Bali Kintamani Coffee’s production areas are predominantly fertile volcanic soil. This unique soil composition is rich in essential nutrients, minerals, and organic matter, providing coffee plants with the nourishment they need to thrive. The volcanic soil contributes to the coffee’s distinctive flavor and aroma, enhancing its quality.
Country of Origin: Indonesia
Bali Kintamani Coffee proudly carries the heritage and flavors of its country of origin, Indonesia. This island nation is renowned for its rich coffee culture and is home to diverse coffee-growing regions. Bali’s Kintamani region stands out for its exceptional coffee production, reflecting the island’s unique terroir and the expertise of its dedicated coffee farmers.
Production Areas: Ulian Village, Kintamani District, Bangli Regency, Bali Province.
Bali Kintamani Coffee is primarily cultivated in the picturesque Ulian Village, located within the Kintamani District of the Bangli Regency in Bali Province. This region’s idyllic landscapes and ideal coffee-growing conditions contribute to the beans’ exceptional quality and distinct flavor characteristics.
Caffeine Content: 0.8 to 1.4%
Bali Kintamani Coffee contains caffeine within the range of 0.8 to 1.4%. This balanced caffeine ensures a delightful and energizing cup of coffee without overwhelming the senses. It allows coffee enthusiasts to savor the flavors of Bali Kintamani Coffee while enjoying a harmonious caffeine experience.
Form of Seeds: Flat with a Clear Midline
The seeds of Bali Kintamani Coffee are flat in shape with a clear midline, distinguishing them from other coffee varieties. This unique physical attribute adds to the visual appeal of the beans and showcases their individuality.
Character Stew: Acid & Chocolate
Bali Kintamani Coffee is renowned for its character stew, combining the bright acidity of citrus fruits with delightful chocolate undertones. This distinctive flavor profile captivates the palate, offering a balanced and memorable coffee experience.
Method of Harvest: Mechanical and Hand Pick
The coffee cherries of Bali Kintamani are harvested using a combination of mechanical and hand-picking methods. Skilled coffee farmers employ these techniques to ensure that only the ripest cherries are selected, ensuring the highest quality beans for further processing.
Processing Method: Fully Washed (smallholders)
Bali Kintamani Coffee is commonly processed using the fully washed method, particularly by smallholders. This meticulous processing technique involves careful washing and fermentation to remove impurities and enhance the coffee’s flavor and quality. It showcases the commitment of the coffee producers to deliver a truly exceptional cup of Bali Kintamani Coffee.
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