Bali Organic Kintamani Kintamani Highlands

SKU BALIKINTOR

Bali Kintamani Organic Natural BALIKINTOR
Starting at $7.85 / lb
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raw green bean Green coffee is raw Roast prior to consumption

The coffee capital of Indonesia is known as the Kintamani highlands, and it’s located on Mount Agung’s giant volcanic plateau, nearly 1,700 meters above sea level. This wet-hulled bean is grown in mineral-rich soil among citrus trees––Erythrina, Albizia, tangerine, and orange––which provide an adequate amount of shade to keep the coffee plants healthy. Laws prohibit pesticide usage in Bali, so all fertilizers are 100% organic.

Coffee production in Bali is currently overseen by the Subak Abian, a traditional farming cooperative that manages agriculture, technology, and even religious practices. Due to the SA’s influence, coffee-growing stages have drastically improved, and Bali’s economy has a fantastic standing.

Cupping notes: Lots of body and high acidity with notes of strawberry, watermelon, papaya and cane sugar giving it a very sweet taste.

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Try before you stock up with a 1/2lb sample!!

Coffee Bean Matrix Attributes

  • CategoryOrganic
  • CountryBali
  • Local RegionKintamani Highlands
  • ProcessNatural
  • VarietyBourbon, Typica, Catimor
  • Altitude (meters)1,200 - 1,600 masl
  • HarvestMay - October
  • Organic CertificationYes
  • Fair Trade CertifiedNo
  • Rainforest Alliance CertifiedNo
  • DecaffeinatedNo
  • Brightness:6
  • Body:7
  • Aroma:4
  • Complexity:6
  • Balance:4
  • Sweetness:7
  • Buttery:bean
  • Fruity:heavy bean
  • Winey:medium bean
  • Earthy:heavy bean

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Cupping Notes: Blueberry, chocolate, strawberry, floral, clean, consistent, balanced, bright lemony sweetness.


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Customer Reviews

Average Rating


by on October 9, 2022

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!

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by on September 5, 2022

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.

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by on June 7, 2022

This made for a nice cup… but wasn't quite what I expected. Maybe I'm ruined by the strength of the fruitiness in Ethiopian naturals… but I just didn't taste the predominance of fruit that was described in the cupping notes. I don't regret buying it… but it probably won't be on my buy again list.

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by on May 26, 2022

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

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by on May 11, 2022

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

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by on March 16, 2022

This wet hulled Bali Kintamani is one of those rare coffees that can tolerate a darker roast, while still maintaining a lot of sweetness. At a full city or full city+ roast, you’ll taste chocolate covered cherry - more so than any other coffee I’ve tried. Im glad I picked up a few pounds. This also is a difficult coffee to find. Buy some and you’ll be pleased.

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by on March 13, 2022

This is incredible. Try it , buy it. 😁

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by on February 5, 2022

Delightful flavor rich cup after 3 days rest. Definitely a good coffee! Roasted it medium dark but like the previous reviewer said, it can quickly get away from you. The reason I found is because my first crack seems to never end but I knew I had to end the roast based on temperature which quickly shot up to 454F momentarily then I quickly pulled. So I was surprised this roast was so good. Very forgiving bean.

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by on July 3, 2021

I am struggling to contribute another review for this Variety: Bourbon, (S795 & USDA 762) Typica, and Catimor aka Bali Organic Kintamani Natural because of two primary motivations. #1 I understand the origin and science that define what best practices are used at several of the plantations that have cultivated this fabulous blend into many different distinct varieties with similar parentage. #2 I believe this will continue to grow in popularity and will merge with a global supply and demand imbalance . Arabica-coffee futures in New York alone have risen about 24% while Coffee stockpiles have sunk to a six-year low in the U.S. I anticipate building an additional inventory surplus of coffee especially the strains from Indonesia given the market conditions. This coffee in my opinion and customers opinion has climbed up to number 1. I with I saw this coming and bought more. I hope this helps shed light on why I am sharing with you my thoughts on this.

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by on March 24, 2021

I have roasted coffee professionally and at home for several years now and I have never found anything that comes close to this coffee bean. Either first or second crack profiles result in something for everyone. You just can't go wrong with beans from the Kintamani highlands period. These beans are also consistent in that they showed a higher content of total antioxidant phenolic content. It is most apparent that this is grown in a organic environment and washed with high altitude water that is ph balanced that leaves no residues like so many growers deal with in other areas of the world. I recommend this if the attributes posted are to your liking.

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by on September 13, 2020

After my first roast, I’m very sad that this is currently out of stock. I hope they get more soon, because this coffee is phenomenal! I roasted it with a Whirley-Pop on an electric stove at approximately 2.75 out of 10 heat setting. Stoves will vary, however. Disclaimer, I don’t measure temp, I do get very consistent results with my method, which is to preheat the popper, I roast about 1/3 if a Lb at a time, and I gradually crank faster as the roast progresses, especially once first crack starts. It seems like that prevents scorching. I roasted this at a light-medium, and it is so satisfying. It is my favorite reasonably priced Island coffee. ($6.75 for a pound!!) I definitely notice the fruity notes, but especially a chocolatey, kind of caramel-toffee taste. Once this is in stock, I’m getting 3 Lbs. Extremely highly recommended for people who adore Naturally processed coffees.

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by on July 30, 2020

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.

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by on May 30, 2018

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.

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by on July 24, 2014

Roast this to a rich, oily finish. When the roast is right, there is what some call a wine or brandy flavor to it. I think it's a lot like a chocolate covered cherry, and it even smells like a new opening of a box of cherry cordials. My favorite coffee of them all.

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by on January 26, 2010

bali is one of the most wonderful and unique coffee's in the world. It has the most fruit flavor content out of any coffee out there. It truly has a wonderful body and taste. I roasted it to a fully city with plenty of oil, just wonderful I recomment it to anyone wanting something different

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