10 Characteristics and Facts of Bali Kintamani Coffee!

Bali Kintamani coffee is one of the unique type among other types of coffee in Indonesia. Coffee lovers may understand that there are many types of coffee in Indonesia. From Sabang to Merauke, there are local coffee plantations that have unique characteristics. Bali Kintamani coffee is one of them. This coffee has a characteristic that makes it always sought after by tourists.

If you visit the Kintamani area in Bali, don’t forget to try the coffee. Bali Kintamani coffee comes from a local plantation close to Mount Batur, Bangli Regency. It grows in the highlands and belongs to the Arabica type.

As a leading export commodity, Bali Kintamani coffee has penetrated the Japanese, Australian and European markets. This coffee is also often a Balinese souvenir.

For coffee lovers, read the following article to find out the characteristics and facts about Bali Kintamani coffee. Let’s go!

1. Unique Coffee Taste


Bali Kintamani coffee has taste characteristics that are very different from other coffees in Indonesia. There is a fresh sour taste like the taste of citrus fruits but does not leave a trace (aftertaste) in the mouth.

In addition, the Kintamani coffee beans emit a very strong and sweet aroma. Plus, the size of the seeds is medium. Bali Kintamani coffee also does not emit a spicy aroma like other types of coffee in other areas. Of course, this is more suitable for those of you who don’t like the bitter taste of coffee.

This coffee is an Arabica type of coffee that is famous for having a lighter taste. So, the uniqueness make it can be referred to as Arabica Bali Kintamani. The acidity level is also lower than Robusta coffee. Not surprisingly, this type of coffee is popular among local and international tourists.

2. Bali Kintamani Coffee is Often Grown Together with Vegetable and Orange Gardens


The Kintamani coffee plantations grow at an altitude of about 1500 meters above sea level. Coffee farmers here often grow it on the same land as oranges and vegetables. When harvested, Bali Kintamani green coffee beans are larger than other Arabica coffees.

As previously mentioned, Balinese coffee has a sour taste like oranges. The citrusy aroma that comes from Bali Kintamani coffee appears naturally without the influence of chemicals. This happened because the coffee trees were planted near the citrus plantations.

3. Traditional Processing Techniques


At Kintamani, Balinese Kintamani coffee is traditionally processed to maintain a distinctive taste. Balinese Kintamani coffee is picked and then processed using the ‘wet process’ technique. The pulp of the coffee fruit is separated from the seeds before the beans dry out.

This method will produce a much lighter color of coffee beans with a mild coffee taste. Processing with the wet technique is different from other coffees in Indonesia which tend to use the dry process.

Meanwhile, small producers tend to use ‘natural process’ and ‘honey process’ techniques. The ‘natural process’ started by drying coffee cherries to dry. Within 4-6 weeks, the skin of the fruit will peel off naturally. This process produces a more fruity coffee taste and reduces the acidity level.

This is different from the honey process which involves a ‘depulper’ machine to leave a layer of mucus on the coffee, so the coffee tastes sweeter.


Read Also: 10 Instagrammable Cafes in Bali, To Relax and Hang Out


4. Subak System in Bali Coffee Plantation


Subak is a traditional Balinese irrigation system to manage rice fields and plantations. Well, the Bali Kintamani coffee plantation also adheres to this system. It aims to maintain the authenticity of the original taste of Balinese coffee.

In coffee plantations, Subak regulates the planting system and pays attention to the welfare of farmers by regulating market prices. Farmers have to grow the coffee organically.

This means that coffee cultivation should not use chemicals, including pesticides. Besides being able to maintain the quality of Kintamani coffee, this customary rule also helps increase coffee production.

Almost every region in Bali has its own subak organization. Each subak is equipped with a temple called Pura Ulun Carik. Subak rules have been passed down from generation to generation as customary law. Therefore, if there are farmers who violate it, they will receive appropriate customary sanctions.

5. Kintamani Bali Coffee Can Be More Delicious This Way


Well, you can actually brew processed Balinese Kintamani coffee directly like drinking coffee at home. However, there are several ways to make your Bali Kintamani coffee taste more delicious.

The first way is to make ground coffee and add sugar to the taste. This is the traditional way that people often do. In Bali, people brew coffee while eating market snacks, such as laklak, godoh (fried bananas), sumping, and others.

There is also a way of brewing with the v60 technique. You can brew it with a special tool by slowly pouring hot water in a circle over ground coffee. This technique will produce dregs-free coffee because there is a fine filter. Steeping v60 also makes the characteristic taste of Kintamani coffee more dominant.

6. It’s Been Around Since the 1800’s


As stated in Ubudian.id, in the book Verslag over de Koeffiecultuur in America, Azie en Africa it is written that Balinese coffee has existed since two centuries ago. Arabica coffee exports from Bali and Palembang were carried out in 1852.

Until now, Balinese coffee continues to be an export commodity. Many domestic and foreign tourists like Bali Kintamani coffee because of its unique taste.

7. Bali Kintamani Coffee Has Low Acidity Levels


If you like coffee but have a hard time finding one that fits your digestion, don’t worry. Bali Kintamani coffee is processed in the traditional way from selected Arabica coffee beans.

This makes the coffee have a moderate acidity level. It feels lighter and more distinctive. Arabica coffee is also famous to be lighter than robusta coffee.

Also Read: 6 Canggu Café Recommendations Make You Comfortable

8. Many People Love Balinese Coffee Beans


In addition to ready-to-drink coffee products, the coffee industry also has green beans or raw coffee beans. In Kintamani, green bean products are also often popular among the public. Balinese coffee beans have a full or medium shape with a very strong and sweet taste.

To choose raw coffee beans, it’s a good idea to look in the highlands such as Kintamani. Coffee beans with the best quality will be seen from the shape that is intact, dry, and does not smell musty.

Buying raw coffee beans that are still fresh is better done directly at the distributor. But, if you have to buy online, make sure the store is trusted.

9. Benefits in a Cup of Balinese Coffee


Kintamani Bali Coffee is an Arabica type coffee that has a delicious taste. In addition, Arabica coffee also has a myriad of benefits that are good for the body.

When you have to work late, don’t miss drinking a cup of Arabica coffee, okay? This is because coffee contains caffeine which can increase alertness and concentration.

Not only that, but Arabica coffee is also able to prevent cognitive decline and maintain heart health. For the record, drinking coffee should be in reasonable amounts, OK?

10. Easy to Find in Shops and Cafes


You can easily find refined Bali Kintamani coffee in supermarkets or Bali gift shops. However, if you want to drink directly at the Bali cafe, Flokq also has recommendations for places.

You can visit Montana del Cafe, Tegukopi, AKASA Kintamani Coffee, El Lago, Kintamani Eco Bike Coffee, or La Vista Coffee & Roastery.

All these cafes are located around Jalan Penelokan, Batur, Kintamani. Not only the coffee is distinctive and delicious, but these cafes also offer a very beautiful view of Mount and Lake Batur!


Also read: Bali Kintamani Floating Restaurant


Those are 10 facts and characteristics of Bali Kintamani coffee that coffee lovers should know. So you’re more sure to try this coffee directly in Kintamani, right?

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