Bali - Subak Abian

SUGGESTED BREW METHODS: Pour Over | AeroPress | French Press

ORIGIN HISTORY:
Coffee arrived in Bali during the early 1700s, spreading from neighboring Java into the island’s volcanic highlands. Unlike many coffee-producing regions dominated by large estates, Bali’s coffee culture developed through small farming communities built around the island’s traditional Subak Abian cooperatives. These cooperatives are deeply rooted in the Balinese Hindu philosophy of Tri Hita Karana, emphasizing harmony between people, nature, and the spiritual world. That philosophy continues to shape how coffee is cultivated, processed, and shared across the region today.

FARM PROCESS:
This coffee comes from the Kintamani region, where smallholder farmers cultivate heirloom Arabica varieties under natural shade trees using fully organic farming practices. Fertilizers are handmade, pesticide use is avoided, and the combination of volcanic soil, cool mountain air, and tropical sun creates ideal conditions for slow cherry maturation and concentrated sweetness.

What makes this lot especially unique is its process. While Indonesia is traditionally associated with wet-hulled coffees, this coffee undergoes a fully natural raised-bed drying method, a far less common approach in Bali. Drying the cherries whole on elevated beds preserves clarity and fruit character while avoiding the heavier earthy notes typically associated with Indonesian processing.

CUP PROFILE:
Expect a vibrant and layered cup with notes of ripe strawberry, dark chocolate, and rich fruit sweetness. The body is smooth and syrupy, balancing juicy fruit character with cocoa depth and a clean finish that feels both refined and expressive.

Notes: Strawberry, Chocolate

Process: Natural

Variety: Bourbon, S79, Catimor

Region: Kintamani

Altitude: 1,200–1,600 MASL

Roast: Medium