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| Origin | Kintamani, Bali, Indonesia |
| Variety | Bourbon Typica Catimor |
| Altitude | 1200–1600 m |
| Roast level | Medium-dark |
| Process | Hand-picked, wet hulled, dried on raised beds |
| Caffeine Content | Regular |
Roast: Medium/Dark Tasting Profile: Dark chocolate, molasses, brown sugar Region: Kintamani, Bali, Indonesia 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.



