On the volcanic slopes of Kintamani, Bali, where fertile loam nurtures the land and mist drifts between mountain peaks, smallholder farmers hand-pick each cherry with care. At altitudes of 1,200–1,600 meters, these Bourbon, Typica, and Catimor varietals undergo the traditional wet-hulled process, then rest on raised beds beneath the island sun.

The cup is lush and indulgent: dark chocolate, molasses, and brown sugar weave together in a med-dark roast that feels both grounding and luxurious. Full-bodied and resonant, it carries the warmth of Bali’s earth and the patience of its people.

Sip deeply, and discover a horizon shaped by fire, soil, and time.

Bali Coffee: an island’s story in every cup, rich with depth and tradition.