The Kintamani region often intercropped coffee with citrus trees, giving this bean a unique citrus aroma. Natural processing brings ripe citrus and fermented dried-fruit sweetness, with a faint dark-sugar and cream finish — bright acidity that is not sharp.
Brewing Notes
Pour-over: Medium grind, water temperature 90–91°C, ratio 1:15. Faster initial pour draws out more prominent orange-peel aromas.
Highlight: Excellent for those who don't enjoy the traditional Indonesian herbal flavor but appreciate thick sweetness.