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| Origin | Kintamani, Bali, Indonesia |
| Varieties | Bourbon Typica, Catimor |
| Altitude | 1200–1600 m |
| Soil Type | Volcanic loam |
| Roast level | Medium dark |
| Form | Ground, Whole bean |
| Grind Sizes | Coarse, Medium, Medium fine |
| Caffeine Content | Regular |
Dark chocolate, molasses, and brown sugar come together in a smooth medium-dark roast — rich, comforting, and a little indulgent. If you like your coffee with drama. Grower: Smallholder farmers from Kintamani Variety: Bourbon, Typica, Catimor Altitude: 1200-1600 M Soil Type: Volcanic Loam Process: Hand picked, wet-hulled and dried on raised beds.



