In the mountainous region of Central Bali, known as the Kintamani Highlands, family owned farms and coffee production are typically organized around a Subak Abian. In this traditional type of organization farmers share resources and use an ecologically sustainable irrigation system. This system was developed over 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three causes of well-being), a philosophy that focuses on the harmonization between environment, humans and gods.
Coffee in this region is grown in the volcanic soils of Mount Agung at 1,200 to 1,600 meters. Processed in the full natural method (beans are dried inside the fruit rather than after the fruit is removed) and sun-dried on raised beds. This creates a wonderfully lush character and imparts sweetness and fruity notes. This crop is Certified Organic. Always wild! Heavy aroma with nuances of cherry, dried fruit, and juniper berry. Thick and syrupy body. Sweet and savory notes in the cup of rich dark chocolate and fudge, dried and candied fruits-cherry and lemon. Tasting notes included “cherry cola” and “cherry garcia ice cream”.