| Roast level | Medium-dark |
| Origin | Kintamani, Bali, Indonesia |
| Variety | Bourbon Typica, Catimor |
| Altitude | 1200–1600 m |
| Soil Type | Volcanic loam |
| Process | Hand picked, wet hulled, dried on raised beds |
| Grind Size | Medium |
| Caffeine Content | Regular |
| Form | Ground |
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.



