Bali Natural

This natural-processed coffee comes from small, family-owned farms in the Kintamani Highlands of central Bali, where coffee is cultivated between 1200–1600 meters above sea level in volcanic loam soils surrounding Mount Agung. Farms in this region commonly intercrop coffee with citrus trees, providing shade coverage while supporting farm resilience through diversified production.

Growers are organized through Subak Abian, a traditional Balinese agricultural system that coordinates land use, irrigation, and shared decision-making among producers. Subak Abian is rooted in Tri Hita Karana, a guiding philosophy that emphasizes balance between people, the environment, and spiritual life—an approach that continues to shape how coffee is grown and processed in the region today.

In response to ongoing water scarcity, producers began transitioning to full natural processing following early trials in 2009. With raised beds already in use for parchment drying, whole-cherry drying was a practical and scalable next step. Ripe cherries are selectively harvested and dried intact on raised beds, allowing fermentation to occur naturally and slowly under controlled conditions.

The result is a coffee that reflects Kintamani’s growing environment with clarity—structured by tradition, adapted to place, and executed with intention.