Origin: Kintamani, Bali, Indonesia
Type: Robusta
Altitude: 1,000 – 1,200 meters above sea level
Processing Method: Wet Process (Washed)
Flavor Profile: Earthy, Nutty, Mild Bitterness, Woody
Aroma: Smoky, Spicy, Earthy
Body: Full, Strong
Aftertaste: Bold, Slightly Bitter

Overview:

Kintamani Robusta coffee is a unique and distinctive coffee variety that hails from the highlands of Kintamani, Bali, Indonesia. While Robusta beans are typically grown at lower altitudes, the Kintamani region’s cooler temperatures and volcanic soil provide a special environment for growing a robust, full-bodied Robusta coffee with a distinct flavor profile.

Kintamani Robusta is known for its earthy and nutty taste, along with a mild bitterness and woody undertones. The coffee’s strong body and bold flavor make it a great choice for those who enjoy a more intense coffee experience. While it is less acidic compared to Arabica beans, Kintamani Robusta offers a unique, hearty cup that stands out for its depth and strength.

Growing Region:
The Kintamani region is located in the central part of Bali and is known for its fertile volcanic soil and cool climate. The elevation ranges from 1,000 to 1,200 meters above sea level, which is slightly higher than typical Robusta-growing regions. The volcanic activity in the area has enriched the soil with minerals, making it an ideal environment for cultivating Robusta beans with a rich flavor profile.

The region’s microclimate, with consistent rainfall and cooler temperatures, helps create coffee beans with less bitterness and greater depth than those grown in other Robusta-growing areas.

Flavor Profile:

• Acidity: Kintamani Robusta is low in acidity compared to Arabica coffee, offering a smoother, more robust flavor without the bright, fruity notes common in Arabica coffee.
• Flavor Notes: Kintamani Robusta is characterized by its earthy and nutty flavor profile, often with hints of woodiness and slight chocolate undertones. It also has a mild bitterness, which gives it a strong, bold character that stands out. The earthy notes are often complemented by a touch of smokiness, creating a complex and satisfying cup.
• Body: This Robusta coffee has a full, heavy body, making it feel strong and substantial in the mouth. Its robust nature provides a satisfying and hearty experience.
• Aftertaste: The aftertaste is bold and slightly bitter, typical of Robusta coffees. This lingering aftertaste contributes to the coffee’s strength and depth, making it ideal for those who appreciate a strong cup of coffee.

Processing Method:

Kintamani Robusta coffee is processed using the wet process (washed process), which helps to remove the outer fruit layer of the coffee cherry and preserves the coffee’s distinct flavors. The washed method reduces the bitterness often associated with Robusta beans and enhances the cleaner, nuttier flavors, resulting in a smoother and more refined cup.

The coffee cherries are carefully harvested and pulped, then fermented and washed to remove the fruit residue before being dried. This processing technique is particularly beneficial for Robusta beans, as it helps reduce the typical harshness and highlights the more nuanced flavors.

Sustainability and Community:
The farmers in the Kintamani region are smallholder growers who typically work with traditional farming methods. Many of them practice sustainable agriculture and often focus on organic farming, reducing the use of synthetic chemicals. The region’s farmers also emphasize environmental preservation, working to protect the surrounding ecosystem while growing their coffee.

Cooperatives play an essential role in helping these farmers improve their farming techniques and increase the quality of their beans. These cooperatives also help farmers access better market prices for their coffee, ensuring that they receive fair compensation for their hard work.

By promoting sustainable practices and providing farmers with training, the coffee industry in Kintamani contributes positively to the local economy and the welfare of the community.

Conclusion:
Kintamani Robusta coffee offers a distinctive and bold coffee experience that stands apart from other Robusta varieties. Grown in the volcanic highlands of Bali, this coffee boasts earthy, nutty, and woody flavors with a mild bitterness and a full body. The unique climate and soil of the Kintamani region, along with the washed processing method, result in a smoother, more refined Robusta coffee that appeals to those seeking a strong, hearty cup with depth and character.

For coffee lovers who prefer a robust, less acidic coffee with an intense, earthy flavor, Kintamani Robusta provides a rich and satisfying experience that highlights the exceptional qualities of Balinese coffee.