| Roast level | Medium-dark |
| Origin | Kintamani, Bali, Indonesia |
| Variety | Bourbon Typica Catimor |
| Altitude | 1200-1600 m |
| Soil Type | Volcanic loam |
| Process | Hand-picked, wet-hulled, dried on raised beds |
| Form | Ground, Whole bean |
| Grind Sizes | Coarse, Medium fine, Medium |
Roast: Medium/Dark Tasting Profile: Dark chocolate, molasses, brown sugar Grower: Smallholder farmers from Kintamani Variety: Bourbon, Typica, Catimor Region: Kintamani, Bali, Indonesia Altitude: 1200-1600 M Soil Type: Volcanic Loam Process: Hand picked, wet-hulled and dried on raised beds.
The catalog often lists the same model at several merchants — worth a price check before you buy.



