High in the volcanic highlands of Kintamani, Bali, smallholder farmers hand-pick each cherry at peak ripeness before processing it using the traditional wet-hulled method and drying it slowly on raised beds — a technique unique to Indonesian coffee that gives this cup its signature depth and body. This medium-dark roast delivers rich notes of dark chocolate, molasses, and brown sugar, with the smooth, low-acid finish Indonesian coffees are known for. It's a warm, dessert-like cup that's perfect any time of day. Every bag is a small-batch tribute to the farming communities of Kintamani, whose volcanic-loam soil and high-altitude terroir bring out the natural sweetness in every bean. Details Roast: Medium-dark Tasting Notes: Dark chocolate, molasses, brown sugar Grower: Smallholder farmers of Kintamani Variety: Bourbon, Typica, Catimor Region: Kintamani, Bali, Indonesia Altitude: 1,200–1,600 masl Soil Type: Volcanic loam Process: Hand-picked, wet-hulled, and dried on raised beds