Price range: Rp530.560 through Rp866.240
Bali, an Indonesian paradise known for its beauty and culture, is also home to unique and exquisite coffees. Bali natural coffee stands out with its distinct “natural processing” method, where beans dry inside cherries, absorbing sweetness and creating a complex flavor.
It boasts a rich aroma, medium body, smooth sweetness, and hints of tropical fruit and chocolate. Discover Bali’s coffee treasure.
Bali, Gayo, and Java are renowned Indonesian coffee regions, each producing distinctive honey-processed Arabica coffees.
Bali: Grown in the Kintamani Highlands, Balinese honey coffees are processed using the honey method, where the mucilage is left on the beans during drying.
This results in a cup profile characterized by bright acidity, floral notes, and a smooth body. The volcanic soil and high altitude contribute to the coffee’s unique flavor profile.
Gayo (Aceh): Situated in the highlands of Aceh, Gayo coffee is processed using the wet-hulling method, known locally as “giling basah.”
This process imparts a distinctive earthy and spicy flavor to the coffee. The region’s high altitude and fertile soil enhance the coffee’s complex flavor profile.
Java: Java’s coffee, particularly from regions like Taman Dadar, is processed using traditional methods, including sun drying. This results in a coffee with a harmonious combination of flavors, including smoothness, balanced acidity, and a touch of distinctive sweetness.
The altitude and climatic conditions in some areas of Java favor the growth of specialty coffee varieties, contributing to the coffee’s unique flavor characteristics.
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