Escape to the volcanic highlands of Kintamani, where Bali's smallholder farmers cultivate heirloom Bourbon, Typica, and Catimor varietals between 1,200 and 1,600 meters above sea level. This medium-dark roast embodies the island's rich terroir—nutrient-dense volcanic loam that infuses each bean with depth and complexity. Hand-picked at peak ripeness and processed using the traditional wet-hulled method, then carefully dried on raised beds, this coffee reveals layers of indulgent dark chocolate, warm molasses, and caramelized brown sugar. It's a bold, full-bodied cup with a velvety finish—perfect for those who crave richness without bitterness. Roast Level: Medium-Dark Tasting Notes: Dark chocolate, molasses, brown sugar Origin: Kintamani, Bali, Indonesia Grower: Smallholder farmers from Kintamani Variety: Bourbon, Typica, Catimor Altitude: 1,200–1,600 M Soil: Volcanic Loam Process: Hand-picked, wet-hulled, raised bed dried