Not every journey starts with a plane. Sometimes, it begins with the first sip. Especially when your cup holds coffee from Kintamani – a region nestled between two volcanoes, where the Hindu philosophy of life meets the daily rhythm of the farmer, and the morning mist smells of lime and blooming orange trees.
Karana – Kintamani – Washed is a coffee that tastes like a day spent among rice terraces and temple chants. Juicy, light, yet complex. Just like Bali.
Table of Contents
- Kintamani – A Region Between Volcanoes
- Karana – Coffee Grown by the Community
- Washed from Bali – Clean and Flavorful
- If You Haven’t Closed Your Eyes Yet…
Kintamani – A Region Between Volcanoes
The Kintamani region, located at around 1000–1500 meters above sea level, lies between two mighty volcanoes: Batukaru and Agung. It’s not a touristy place from brochures. It’s a place you hear, feel, and slowly understand.
The soil is fertile, the air thick with plant aromas, and the light – soft, as if filtered through the leaves of coffee trees. Most farmers work under the Subak Abian system, rooted in the Tri Hita Karana philosophy: happiness through harmony with God, people, and nature.
Here, coffee is not just a product. It’s a way of life. It grows alongside oranges, vegetables, and herbs. It’s handpicked, fermented in mountain washing stations, and sun-dried.
A Karana farm worker – a smile, the sun, and passion.
In Kintamani, coffee blends with spirituality – temples are part of the farm landscape.
Karana – Coffee Grown by the Community
Behind this coffee is the Karana Community – 377 small producers from Kintamani. Each one is part of something bigger. Some farms have a few coffee rows. Others – just a dozen trees on a slope. But together, they create something exceptional: coffee from a place that breathes the rhythm of community and culture.
Harvesting begins with understanding the plant – ripeness of the cherries is key.
Karana beans are dried naturally, giving them a clean, citrus-forward flavor profile.
Everything here makes sense: composting, no pesticides, carefully chosen shade trees to protect the soil and support biodiversity. A new wet mill was funded by private donations. Coffee sales support community initiatives – so the coffee gives back to its roots.
Washed from Bali – Clean and Flavorful
The washed process is a classic, but in Bali, it comes with its own microclimate. Cherries are handpicked, fermented overnight, washed, and sun-dried. This allows S795 and Kartika varietals to showcase the best of Kintamani’s terroir:
- Lime – bright, citrusy, fresh
- Apricot & Peach – juicy, soft, summery
- Forest berries – deep, winey, vibrant
- Green apple – crisp, tart, elegant
This coffee is light, balanced, with clean structure and high clarity. Brewed with care, it reveals its layers. Perfect for V60, Origami, or Kalita. It also shines as cold brew – like a tropical lemonade with a soul.
Bali coffee is mainly local Arabica varieties – hybrids like Kartika or Bourbon – grown sustainably and hand-selected.
If You Haven’t Closed Your Eyes Yet…
…now is the time.
Imagine a morning in the Kintamani highlands. Mist still clings to the leaves. Prayer chants echo in the distance. The air smells of moisture, citrus, and fermenting coffee. Someone nearby is picking oranges. On the patio – rows of neatly spread coffee beans.
Bali coffee doesn’t shout with aroma. But if you give it a moment – it will tell you everything.
