Bali Kintamani G1 Washed 20/21 Grind:French Press The wet parchment is dried

The wet parchment is dried on raised beds under a clear poly-carbonate roof until it achieves a 15% percent moisture level then moved to sun drenched concrete patios for a final drying

red cherries are laid out on covered beds for a natural style 24hr dry fermentation then collected

The water sufficiency from to July to November is countered by shade trees and the application of organic manure to the soil to keep the soil moisture up

FLAVOR: Rich chocolate

The loamy sands of Kintamani are quarter age and the volcanic Inceptisols and Entisols have good physical and chemical properties conducive for coffee farming

Bali Kintamani G1 Washed 20/21 Grind:French Press The wet parchment is driedFLAVOR: Dark Chocolate, Black Tea, Caramel, Herb like BODY: Heavy ACIDITY: Mild PROCESS: Washed MOISTURE: 11. 8 Kintamani Region The Kintamani Region in the northeast of Bali is the capital of Bali's specialty coffee production. Most Arabica coees are grown between 1,100 and 1,500 meters above sea level and the topography range from at to hilly and rarely mountainous. Although suitable for coee cultivation the higher altitudes of around 1,500 meters