Grown high in the volcanic highlands of Kintamani, Bali, this lot comes from smallholder farms working some of the island's richest soil. The result is a rich, dessert-like cup — deep dark chocolate up front, settling into molasses and brown sugar on the finish. A med-dark roast brings out the full sweetness of the bean without tipping into bitterness. 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