Arabica plantings in the Kintamani highlands were destroyed by the eruption of Gunung Agung in 1963. This eruption caused the quantity and the quality of coffee to drop significantly for almost 15 years. However, in the 1970’s and 80’s, the government began a program to supply coffee seedlings to local farmers. Presently, the growing area in Bali has expanded to an estimated 7,500 hectares. Traditional coffee farms are usually a mono-culture, however the farmers of Kintamani do use shade trees, such as Erythrina(used as a trellis for vanilla bean vine), Albizia(Mimosa), Tangerine and Orange, which improves both yield and cup quality.
Farm: Smallholder Farmers organized through Subak Abian
Location: Kintamani highlands of Bali
Varietal: Typica, Bourbon & Catimor
Notes: Organically Grown(not certified)
Process: Wet hulled, Dried on raised beds
Cupping Notes: At Full city roast this medium bodied brew is bright and studded with tones of juicy strawberry, tamarind and kiwi. A very mild earthiness is the foundation to this cup which finishes by rounding its highs and lows with a snap of floral sweetness.
Coffee farmers in Kintamani are strongly organized through Subak Abian, a traditional structure of farmer organization in the upland areas of Bali. Subak Abian plays an important role not only in agricultural activities, but also in religious ones. Founded on the Hindu philosophy of “Tri Hita Karana” (The three causes of happiness). A great importance is placed on the relation of the individual to God, to other people, and to his or her environment. Each Subak Abian democratically establishes its own written rules, “awig-awig,” and also works to form village coops.