High on the slopes of Mount Batur, the Kintamani highlands sit on layers of ancient volcanic ash. These soils hold water and minerals in a way few growing regions can match, and our Typica trees respond with a slow, even ripening.
The result in the cup is unmistakable: a clean citrus brightness, a delicate floral finish and a body that stays light even at a medium roast. Our agronomists sample soil across the season to understand how each micro-lot develops.
Visitors to the Jimbaran roastery can taste the difference side by side during our daily cupping sessions.