Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Sourced from smallholder farms on the volcanic island of Bali, this coffee is grown by farmers in Subak Abian (SA) cooperatives, guided by the Hindu philosophy of Tri Hita Karana, emphasizing harmony between people, nature, and spirituality. Certified organic since 2008, these farms never use pesticides and rely exclusively on organic fertilizers.
The cup is wild, complex, and richly textured, offering a naturally processed profile with moderate acidity and a full body. Expect vibrant fermenty and fruity notes, balanced with traditional Indonesian earthy and nutty character. Lighter roasts accentuate bright fruitiness, while medium roasts highlight chocolate and nut tones alongside the natural fruity complexity. Darker roasts introduce subtle smokiness while retaining sweetness and depth, creating a thick, creamy, and flavorful cup.
This bean produces slightly uneven roasting with higher chaff. The ideal range is around a full city roast (near 2nd crack), which balances the wild fruitiness with chocolatey undertones. Lighter roasts emphasize bright, fruity notes but may be slightly sour if underdeveloped. Pushing towards medium or darker roasts mutes some fruit while enhancing chocolate, nutty, and rustic characteristics reminiscent of single-origin Mokka or Yemen-style coffees.
Sourced from smallholder farms on the volcanic island of Bali, this coffee is grown by farmers in Subak Abian (SA) cooperatives, guided by the Hindu philosophy of Tri Hita Karana, emphasizing harmony between people, nature, and spirituality. Certified organic since 2008, these farms never use pesticides and rely exclusively on organic fertilizers.
The cup is wild, complex, and richly textured, offering a naturally processed profile with moderate acidity and a full body. Expect vibrant fermenty and fruity notes, balanced with traditional Indonesian earthy and nutty character. Lighter roasts accentuate bright fruitiness, while medium roasts highlight chocolate and nut tones alongside the natural fruity complexity. Darker roasts introduce subtle smokiness while retaining sweetness and depth, creating a thick, creamy, and flavorful cup.
This bean produces slightly uneven roasting with higher chaff. The ideal range is around a full city roast (near 2nd crack), which balances the wild fruitiness with chocolatey undertones. Lighter roasts emphasize bright, fruity notes but may be slightly sour if underdeveloped. Pushing towards medium or darker roasts mutes some fruit while enhancing chocolate, nutty, and rustic characteristics reminiscent of single-origin Mokka or Yemen-style coffees.