Medium Roast Origin: Bali, Indonesia Process: Wet hulled and patio dried Altitude: 1,100 m What we taste: Black licorice, dark chocolate, molasses The Story The volcanic soils in the archipelago of Indonesia are renowned for the rich coffees they produce, and this bean from Bali is one of the finest examples. Grown in the Mount Agung’s Kintamani highlands, it is carefully wet hulled, patio-dried, and perfected by the local farmers before being shared with the world. It's a processing method that spans centuries. In this harvest, you'll notice a high body, above average sweetness, and flavor notes of vanilla, cedar, and baker's chocolate. The medium roast mellows its acidity, while retaining many of the unique flavors. It's great brewed hot and just as good as a cold brew, making it one of our baristas's favorites!