Bali Kintamani Coffee

Bali Kintamani coffee is produced from plant arabica coffee grown in the highlands kintamani with an altitude above 900 meters above sea level. Kintamani region is the slope of the volcano Batur. With this type of soil Entisel and Inceptisol (Regusol). This region has a cool, dry air with much rain during the rainy season of 6-7 months.
Arabica coffee plants are formed from selected varieties. coffee trees grown under shade trees and other plants combined with and managed as well dibeeri organic fertilizer. This coffee has a distinctive flavor that citrus scent with a low acidity level, so much in demand by consumers International.

Red logs manually picked and chosen way carefully with a percentage of 95% red logs. Coffee red logs further processed wet, By fermenting for 12 hours or 36 hours and dried naturally by drying. Though the techniques developed by farmers kintamani can realize the potential quality of Kintamani district.

Characteristics Kintamani coffee (coffee beans and flavors) have been studied in depth since 2003. In 2003-2004 and 2006 have taken hundreds of samples were analyzed by experts in the coffee-PPKKI (muddy) and CIRAD (montpelllier, French). This research resulted in consistent data regarding the size of coffee beans and taste

flavor profile
Coffee Sampling was conducted in 2003 (100 samples), 2004 (66 samples), and 2006 (38 samples). On roaster moderate degrees (medium roast) coffee roaster bali Kintamani show homogeneous results, as well as coffee aroma of coffee that seemed sweet and there is a hint of spice.

Sensorial analysis results showed that during these years bali Kintamani coffee flavors have a sufficient level of acidity regular, quality and intensity of the strong aroma, with scents family of citrus fruit (orange and lemon flavors). and the viscosity of the medium. This means bali Kintamani arabica coffee has the potential of high taste.

Bali Kintamani arabica coffee can usually be said not too bitter (bitter) and astringent (astringent). This is because farmers bali kintamani have high concern about the way the quotation select (red spindle only) during the harvest. in general, there are no significant defects taste of coffee taste Bali's Kintamani. One reason was that farmers kintamani have practiced the principles of "good processing practices" (GMP).