Roast: Med-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. Brewing Guide Ratio: Use 2 tablespoons (about 10 g) of coffee per 6 fl oz (180 mL) of water. Water temperature: 195–205°F (90–96°C). Drip or pour-over: Brew for approximately 3–4 minutes. French press: Steep for 4 minutes, then press slowly. Espresso: Start with a 1:2 ratio—18 g of coffee yielding about 36 g of espresso—in approximately 25–30 seconds. Adjust the amount and grind to suit your preferred strength and brewing equipment.