Bali Organic Kintamani Kintamani Highlands Bali: Organic Kintamani, Kintamani Highlands

Cupping flavors: Very Solid body with Fruit very present. This bean has a lot of different fruit flavors present, and quite frankly they are hard to separate unless you let the coffee slowly roll down your tongue from the tip, to the base. The first impression was a confusing mix of several fruits in a coctail for this reason. Statistics: Roast level midway between City to City+, Moisture loss 14.09 percent, Development 19.2% Green Bean description:Fairly consistent in size, with a few more quakers than what would be normally seen in a Kenya or Ethiopia coffee. This is a low altitude bean, the first attempts to roast this bean were too aggressive, and not tolerated well by the beans. I really had to tweek my curves a bit (both length of temperature steps and actual temperature) to squeeze the best out of this bean. Previous roasts had a problem with run-away at the end, as well as second crack beginning as first crack was ending. Roasting challenges: Lower than expected ideal roasting temperature (similar to, but a bit more gentle than a typical lower-altitude Kona Roast). Roaster Gene Cafe CBR101 2016 model. Roast description: (uniquely for Gene Cafe CBR 101 models). *Preheat the empty drum to 392 F (200 C) for 5 minutes. *Rapidly stop and remove the drum. Quickly fill with 8 ounces (227g) of green beans. Re-insert the drum, start the roast at 392 F (200 C), start kitchen timer. *At 4 minutes on the timer, raise the temperature to 450 F (232 C). *It is worth noting I normally have the first (dehydration) phase run 5 minutes, but I was wanting to progress from dehydration to roasting phase a bit quicker to preserve the fruity esters this bean has.* Continue at this temperature until the first pops of First crack PLUS 60 seconds. (Normally, this temperature change happens more quickly after first crack starts, but due to the lower roasting temperature, a longer period of higher heat was needed to ensure enough heat was in the beans to complete first crack quickly). *On this roast, first pops of crack began at 10 minutes 30 seconds, temperature was lowered at 11 minutes and 30 seconds (on the kitchen timer) to 440 F (227 C). *Continue to roast at 440 (227 C) until roast is complete. *The goal on this roast was midway between City and City+, this was reached 13 minutes 00 seconds into the roast. Virtually all of the beans had light cracks at the tips. *The beans were dumped and force cooled. This was before Second crack began by a clear margin. Post Roast Notation: Sometimes I sample the raw beans after a roast, just to get a preview of where the roast ended up. I don't make coffee with them until they have "rested". I did pop a bean in my mouth, and taste the flavor, as well as the bite-through of them to get a feel for how dense and brittle/firm the beans ended up. These beans definately have a lighter density. For espresso drinkers, this will mean your usual Grams of grounds may be excessive with this bean. For Gene CBR 101 users, the best results with this bean is a light roast, as given above. I attempted darker roasts with this bean (into second crack), and they were a bit too savory and tannic for my liking. Fruit flavors were very diminished by darker roasts. But, your milage may vary.

Roasted over open campfire using vintage wire mesh popcorn popper over maple hardwood fire and coals. Each batch was 1/4 - 1/3 cup of green beans. Roasted 6 different types of beans. Lots of chaff. Had to blow chaff out of popper to reduces ignition hazard. Not as much chaff as Misty Valley Yirgacheffe. Gets very oily after first crack and second crack can quickly follow first crack unless the entire peocess is intentionally slowed. First crack tended to yield medium roast looking beans dark chocolate with oil sheen. Second crack can come quickly. Oils pour out as does coffee bean gas. Was very careful to not ignite while bringing to "dark" roast at second crack. Nice aroma. Easy to roast over a campfire, but pay attention! Within 30 minutes had significant degassing when opening mason jar. Smells nice!

A lovely, gentle, delicate, floral cup. A good choice when you don't want a kick in the head. Perhaps after dinner. Does not bite even when cool. I like the natural process. Leaves very fruity green beans. Wide variation in size. Screened 13,14,15,16,17,18,19, 20 and roasted the 13-15; the 16; and the 20 separately to first crack plus a bit. Sieved the grind to 800-1400 micron. 10g/6 oz cup. Might sieve finer or brew stronger. Probably should not over-roast this type or make oily, smoky roasts. I back off to limit smoke. Much chaff, but natural process does that.

OMG amazing coffee. The organic bali kintamani is like no other coffee ive had . It almost tastes like a different species or something. Lol. Cbc is awesome too. I should have started roasting my own years ago. Love it

For lovers an unusual "fruit forward" taste. There is something intensely pleasing to the darker roasts.

My favorite coffee, hands down. Every year is notably different. Sometimes there's a Crunch-berry fruitiness, almost artificial in its sweetness. Other times, that mentioned clay flavor takes center stage. But it's always worth a few pounds every year... sometimes more than just a few. In addition to the changing profile, I find the roast itself to be harder to replicate with this bean than with most others. It's easy to let the roast run away with this one, and while it will still make a French roast worth talking about, the medium roasts will offer a unique, complex cup that becomes all-too-easy to drink.

I very much enjoy this bean. It is the first time I have roasted this bean, roasted on an RK Drum. My pallets is not what I would call well refined. I roasted to City, about a 60-90 seconds into first crack. I brewed a pot on my Bonavita drip coffee maker for this review. I wouldn't be able to write a review from memory of a cup. I get a hint of fruity notes to it, though I can't really define what types of fruit. My son made a couple of espressos with it on a Gaggia Classic and said he could taste strawberries. He thought it made an excellent espresso as did I. It is a smooth coffee with a nice balance of flavors. I will definitely purchase this one again.

We absolutely love this bean. We are counting down the days until it restocks. Roasted just into 2nd crack on SR800 with extension and wow. Makes an excellent espresso! Can’t wait to experiment with different roast levels on this one.

Probably my favorite so far. Roasted to a medium dark. Excellent balance, very fruity. Would also be good at a straight medium, I bet.

This is incredible. Try it , buy it. 😁

This is a clean-tasting washed coffee with good body. There are no greatly distinguishing features to its flavor, which is great if you’re wanting coffee that tastes like the general idea of what coffee should taste like; it does that exceptionally. It works well as a medium roast. If it seems like I’m mincing words, it’s because I prefer honey- or natural process. For those who like a washed coffee, this truly is a great option.