Bali Kintamani Organic Coffee | Medium-Dark Roast Volcanic-Grown Beans | Chocolate-Molasses Profile
Single-origin organic coffee beans from Kintamani's volcanic highlands (1,300-1,700m), cultivated in mineral-rich soil. This specialty-grade medium-dark roast delivers pronounced dark chocolate depth, complex molasses body, and caramelized brown sugar sweetness. Sourced directly from the Kintamani Highlands and traditionally wet-hulled using indigenous Indonesian methods. Small-batch roasted within 24 hours of shipping for maximum flavor development of this exceptional Bali coffee.
Bali Coffee Bean Specifications
Origin Details
- Region: Kintamani, Bali, Indonesia (volcanic highlands known for exceptional Indonesian coffee)
- Altitude: 1,300-1,700 meters (slow-maturing environment for complex Bali coffee development)
- Varieties: Bali Kintamani cultivars (traditional Indonesian coffee variety)
- Harvest Period: June-September (dry season selection for optimal Bali coffee quality)
Processing Method
- Process Type: Wet-hulled (traditional Indonesian method known locally as "giling basah")
- Certification: Organic (ensuring pure expression of Bali coffee's natural characteristics)
- Moisture Content: 11.5% (optimal stability level for wet-hulled Indonesian coffee)
- Density: Medium-high (characteristic of volcanic-grown Bali coffee beans)
Roast Profile
- Roast Level: Medium-dark (enhanced caramelization while preserving Bali coffee's origin characteristics)
- Development Time: 11-12 minutes (optimal sugar browning for Indonesian coffee beans)
- Roast Date: Within 24 hours of shipping (peak freshness guarantee for Bali coffee)
- Degassing Period: 2-4 days recommended before brewing (optimal for medium-dark roasted Indonesian coffee)
Quality Metrics
- Cupping Score: 86+ (specialty grade classification for premium Bali coffee)
- Cupping Notes: Full body, low acidity, complex sweetness (hallmarks of exceptional Indonesian coffee)
- Screen Size: 16+ (consistent bean sizing for uniform Bali coffee extraction)
- Defect Level: 0-5 (specialty grade standard for premium Indonesian coffee beans)
Bali Kintamani Flavor Profile Analysis
Primary Flavor Notes
Velvety Dark Chocolate Foundation: Pronounced cocoa intensity with subtle bitter complexity that evolves as the cup cools. This distinctive chocolate character emerges from Kintamani's mineral-rich volcanic soil, where specific trace elements enhance cocoa flavor development during roasting. The chocolate notes in this Bali coffee create a satisfying depth that distinguishes it from other Indonesian origins.
Body Characteristics
Complex Molasses Depth: Full-bodied richness with hints of dried fruit and subtle spice notes. This remarkable depth results from the traditional wet-hulled processing method indigenous to Indonesia, which creates a distinctive flavor profile impossible to replicate with other processing techniques. The molasses character is a hallmark of premium Bali coffee from the Kintamani highlands.
Finish Characteristics
Caramelized Brown Sugar Finish: Lingering sweetness with remarkable length and a gentle, pleasant aftertaste. This sweet complexity develops during the medium-dark roasting process, which carefully caramelizes the bean's natural sugars while preserving its distinctive origin characteristics. The brown sugar finish balances the chocolate foundation of this organic Bali coffee, creating a harmonious flavor experience.
Bali Volcanic Coffee Brewing Parameters
French Press Brewing Specifications
Optimal Method for Bali Coffee Body & Richness
- Recommended Equipment: 8-cup French Press with metal filter
- Water Temperature: 200°F/93°C (slightly lower than typical for optimal Indonesian coffee extraction)
- Grind Size: Coarse (sea salt consistency ideal for Bali coffee)
- Coffee-to-Water Ratio: 1:15 (23g Bali coffee to 345g water)
- Bloom Time: 30 seconds with gentle stirring
- Total Steep Time: 4:00 minutes
- Plunger Technique: Slow, steady 20-second press
- Flavor Emphasis: Maximizes chocolate depth and full body characteristic of wet-hulled Bali coffee
Drip Coffee Brewing Specifications
Optimal Method for Bali Coffee Clarity & Balance
- Recommended Equipment: Flat-bottom brewer with paper filter
- Water Temperature: 200°F/93°C
- Grind Size: Medium (slightly coarser than pour-over for Indonesian coffee)
- Coffee-to-Water Ratio: 1:16 (22g Bali coffee to 350g water)
- Bloom Time: Not applicable for most auto-drip machines
- Total Brew Time: 4:00-4:30 minutes
- Filter Type: Oxygen-bleached paper filter
- Flavor Emphasis: Enhances clarity while preserving the sweetness of organic Bali coffee
Espresso Brewing Specifications
Optimal Method for Concentrated Bali Coffee Intensity
- Recommended Equipment: Semi-automatic espresso machine with 9-bar pressure
- Water Temperature: 198°F/92°C (slightly lower than typical for Indonesian coffee)
- Grind Size: Fine (slightly coarser than typical espresso for wet-hulled beans)
- Dose: 18g Bali coffee in a double basket
- Yield: 36g (1:2 ratio)
- Pre-infusion: 5 seconds at low pressure
- Total Shot Time: 28-30 seconds including pre-infusion
- Flavor Emphasis: Concentrates molasses notes with exceptional crema characteristic of Bali coffee
Bali Kintamani Coffee: Volcanic Terroir & Heritage
Bali's Kintamani region represents one of Indonesia's most distinctive coffee terroirs, where arabica coffee grows in the shadow of active volcanoes at elevations between 1,300-1,700 meters. This specific lot comes from smallholder farmers cultivating traditional varieties in mineral-rich volcanic soil, where ideal temperature variation and natural water filtration create perfect conditions for exceptional Bali coffee development.
Unlike coffee from other Indonesian islands, Bali's Kintamani coffees benefit from a unique microclimate created by Lake Batur and Mount Batur volcano, which provides consistent humidity and temperature stability throughout the growing season. The volcanic soil contains specific mineral compounds that translate directly to the cup's distinctive chocolate character and complex sweetness that define premium Bali coffee.
Our Bali Kintamani coffee undergoes traditional wet-hulled processing (known locally as "giling basah"), where the parchment layer is removed while the beans still have high moisture content. This indigenous Indonesian method creates the distinctive full body and low acidity that characterizes premium Bali coffee, while our certified organic practices ensure the purest expression of Kintamani's exceptional terroir without chemical interference.
Bali Coffee Sourcing & Sustainability
Our Bali Kintamani coffee is sourced through direct relationships with the Kintamani Highland Organic Coffee Cooperative, ensuring farmers receive premium prices significantly above commodity market rates. Our Bali coffee sourcing practices support:
- Organic Certification: Organic standards that prohibit synthetic chemicals, preserving both environmental integrity and worker health in Bali's coffee regions
- Traditional Farming: Support for Bali's indigenous "Subak Abian" farming system that integrates coffee cultivation with local religious practices and community structures
- Shade-Growing Practices: Preservation of native canopy trees that maintain biodiversity and provide natural pest management for organic Bali coffee
- Water Conservation: Implementation of water-efficient processing methods that protect Bali's sensitive watershed areas
By choosing this organic Bali coffee, you're supporting a sustainable supply chain that preserves Bali's coffee heritage while ensuring economic viability for the next generation of Kintamani coffee producers. This commitment to sustainability enhances both the environmental integrity and flavor quality of our Bali Kintamani coffee.
Bali Coffee Freshness Commitment
Unlike commodity coffee that may sit in warehouses for months after roasting, each batch of our Bali Kintamani coffee is:
- Roasted Within 24 Hours of Shipping: Ensuring peak aromatic compounds and essential oils are preserved in your Bali coffee
- Packaged in Valve-Sealed Bags: One-way degassing valves release CO2 while preventing oxygen exposure to maintain Indonesian coffee freshness
- Small-Batch Roasted: Bali coffee roasted in limited quantities for precise development and quality control
For optimal flavor development, we recommend brewing this Bali coffee between 2-21 days after the roast date, with peak flavor typically emerging around days 5-10 as the beans complete their degassing process. This careful attention to freshness ensures you experience the full sensory potential of our organic Bali Kintamani coffee.
Bali Coffee: Expert Brewing Answers
What distinguishes Bali BOP's flavor profile from other medium-dark roasts?
Bali BOP's distinctive character comes from three key factors: volcanic terroir, traditional processing, and precise roasting. The mineral-rich volcanic soil of Kintamani imparts unique flavor compounds impossible to replicate in other growing regions. The traditional wet-hulled processing method indigenous to Indonesia creates the coffee's distinctive full body and low acidity. Finally, our medium-dark roast profile is specifically calibrated to enhance caramelization while preserving the bean's origin characteristics, creating a perfect balance between development and preservation. These elements combine to create a Bali coffee experience with remarkable chocolate depth, molasses complexity, and brown sugar sweetness that distinguishes it from other medium-dark roasted coffees.
How should I adjust brewing parameters for this Bali coffee?
For optimal extraction of Bali Kintamani coffee, use slightly lower water temperatures (198-200°F/92-93°C) than you would for other origins. This temperature range better preserves the coffee's distinctive chocolate notes while preventing over-extraction of any potential bitter compounds. For pour-over methods, extend your bloom time to 45 seconds to allow proper degassing of wet-hulled Indonesian coffee. When brewing espresso, a slightly coarser grind and longer pre-infusion (5 seconds) helps achieve balanced extraction of this dense, complex bean. These adjustments are specifically calibrated for the unique cellular structure and solubility characteristics of Bali coffee, ensuring you experience the full chocolate-molasses-brown sugar flavor profile that makes Kintamani coffee exceptional.
How does organic certification impact this Bali coffee's flavor?
Our certified organic Bali coffee is cultivated without synthetic fertilizers, pesticides, or herbicides, allowing the coffee's intrinsic flavor characteristics to develop naturally. This organic approach creates three key flavor benefits: First, it preserves the natural mineral transfer from volcanic soil to coffee plant without chemical interference, enhancing the distinctive chocolate notes. Second, it promotes healthier soil biology that enhances nutrient availability and flavor precursor development in the Bali coffee beans. Third, it eliminates any potential chemical residues that could mask the coffee's subtle flavor notes. The result is a purer expression of Bali's exceptional coffee terroir with more pronounced chocolate depth and complex sweetness that showcases the true character of Kintamani coffee.
Why is Bali coffee particularly well-suited for espresso?
Bali Kintamani coffee excels in espresso applications due to four key characteristics: First, its naturally low acidity creates balanced extraction without sourness even under high pressure, a hallmark of quality Indonesian coffee. Second, its dense bean structure and high sugar content produce exceptional crema with remarkable persistence. Third, its chocolate-forward flavor profile concentrates beautifully in the restricted brew ratio of espresso. Fourth, the traditional wet-hulled processing creates a unique cellular structure that extracts differently under pressure than washed or natural coffees. These factors combine to create espresso shots with distinctive body, sweetness, and complexity that maintain their character even when combined with milk in cappuccinos or lattes, making Bali coffee an exceptional choice for espresso enthusiasts.
Experience Bali's Volcanic Coffee Excellence
USDA Certified Organic beans from Kintamani's volcanic highlands
Traditional wet-hulled processing for distinctive Indonesian coffee character
Small-batch roasted Bali coffee within 24 hours of shipping
Complex chocolate-molasses-brown sugar flavor profile
Bali Kintamani Organic Coffee | Medium-Dark Roast Volcanic-Grown Beans | Chocolate-Molasses Profile
Single-origin organic coffee beans from Kintamani's volcanic highlands (1,300-1,700m), cultivated in mineral-rich soil. This specialty-grade medium-dark roast delivers pronounced dark chocolate depth, complex molasses body, and caramelized brown sugar sweetness. Sourced directly from the Kintamani Highlands and traditionally wet-hulled using indigenous Indonesian methods. Small-batch roasted within 24 hours of shipping for maximum flavor development of this exceptional Bali coffee.
Bali Coffee Bean Specifications
Origin Details
- Region: Kintamani, Bali, Indonesia (volcanic highlands known for exceptional Indonesian coffee)
- Altitude: 1,300-1,700 meters (slow-maturing environment for complex Bali coffee development)
- Varieties: Bali Kintamani cultivars (traditional Indonesian coffee variety)
- Harvest Period: June-September (dry season selection for optimal Bali coffee quality)
Processing Method
- Process Type: Wet-hulled (traditional Indonesian method known locally as "giling basah")
- Certification: Organic (ensuring pure expression of Bali coffee's natural characteristics)
- Moisture Content: 11.5% (optimal stability level for wet-hulled Indonesian coffee)
- Density: Medium-high (characteristic of volcanic-grown Bali coffee beans)
Roast Profile
- Roast Level: Medium-dark (enhanced caramelization while preserving Bali coffee's origin characteristics)
- Development Time: 11-12 minutes (optimal sugar browning for Indonesian coffee beans)
- Roast Date: Within 24 hours of shipping (peak freshness guarantee for Bali coffee)
- Degassing Period: 2-4 days recommended before brewing (optimal for medium-dark roasted Indonesian coffee)
Quality Metrics
- Cupping Score: 86+ (specialty grade classification for premium Bali coffee)
- Cupping Notes: Full body, low acidity, complex sweetness (hallmarks of exceptional Indonesian coffee)
- Screen Size: 16+ (consistent bean sizing for uniform Bali coffee extraction)
- Defect Level: 0-5 (specialty grade standard for premium Indonesian coffee beans)
Bali Kintamani Flavor Profile Analysis
Primary Flavor Notes
Velvety Dark Chocolate Foundation: Pronounced cocoa intensity with subtle bitter complexity that evolves as the cup cools. This distinctive chocolate character emerges from Kintamani's mineral-rich volcanic soil, where specific trace elements enhance cocoa flavor development during roasting. The chocolate notes in this Bali coffee create a satisfying depth that distinguishes it from other Indonesian origins.
Body Characteristics
Complex Molasses Depth: Full-bodied richness with hints of dried fruit and subtle spice notes. This remarkable depth results from the traditional wet-hulled processing method indigenous to Indonesia, which creates a distinctive flavor profile impossible to replicate with other processing techniques. The molasses character is a hallmark of premium Bali coffee from the Kintamani highlands.
Finish Characteristics
Caramelized Brown Sugar Finish: Lingering sweetness with remarkable length and a gentle, pleasant aftertaste. This sweet complexity develops during the medium-dark roasting process, which carefully caramelizes the bean's natural sugars while preserving its distinctive origin characteristics. The brown sugar finish balances the chocolate foundation of this organic Bali coffee, creating a harmonious flavor experience.
Bali Volcanic Coffee Brewing Parameters
French Press Brewing Specifications
Optimal Method for Bali Coffee Body & Richness
- Recommended Equipment: 8-cup French Press with metal filter
- Water Temperature: 200°F/93°C (slightly lower than typical for optimal Indonesian coffee extraction)
- Grind Size: Coarse (sea salt consistency ideal for Bali coffee)
- Coffee-to-Water Ratio: 1:15 (23g Bali coffee to 345g water)
- Bloom Time: 30 seconds with gentle stirring
- Total Steep Time: 4:00 minutes
- Plunger Technique: Slow, steady 20-second press
- Flavor Emphasis: Maximizes chocolate depth and full body characteristic of wet-hulled Bali coffee
Drip Coffee Brewing Specifications
Optimal Method for Bali Coffee Clarity & Balance
- Recommended Equipment: Flat-bottom brewer with paper filter
- Water Temperature: 200°F/93°C
- Grind Size: Medium (slightly coarser than pour-over for Indonesian coffee)
- Coffee-to-Water Ratio: 1:16 (22g Bali coffee to 350g water)
- Bloom Time: Not applicable for most auto-drip machines
- Total Brew Time: 4:00-4:30 minutes
- Filter Type: Oxygen-bleached paper filter
- Flavor Emphasis: Enhances clarity while preserving the sweetness of organic Bali coffee
Espresso Brewing Specifications
Optimal Method for Concentrated Bali Coffee Intensity
- Recommended Equipment: Semi-automatic espresso machine with 9-bar pressure
- Water Temperature: 198°F/92°C (slightly lower than typical for Indonesian coffee)
- Grind Size: Fine (slightly coarser than typical espresso for wet-hulled beans)
- Dose: 18g Bali coffee in a double basket
- Yield: 36g (1:2 ratio)
- Pre-infusion: 5 seconds at low pressure
- Total Shot Time: 28-30 seconds including pre-infusion
- Flavor Emphasis: Concentrates molasses notes with exceptional crema characteristic of Bali coffee
Bali Kintamani Coffee: Volcanic Terroir & Heritage
Bali's Kintamani region represents one of Indonesia's most distinctive coffee terroirs, where arabica coffee grows in the shadow of active volcanoes at elevations between 1,300-1,700 meters. This specific lot comes from smallholder farmers cultivating traditional varieties in mineral-rich volcanic soil, where ideal temperature variation and natural water filtration create perfect conditions for exceptional Bali coffee development.
Unlike coffee from other Indonesian islands, Bali's Kintamani coffees benefit from a unique microclimate created by Lake Batur and Mount Batur volcano, which provides consistent humidity and temperature stability throughout the growing season. The volcanic soil contains specific mineral compounds that translate directly to the cup's distinctive chocolate character and complex sweetness that define premium Bali coffee.
Our Bali Kintamani coffee undergoes traditional wet-hulled processing (known locally as "giling basah"), where the parchment layer is removed while the beans still have high moisture content. This indigenous Indonesian method creates the distinctive full body and low acidity that characterizes premium Bali coffee, while our certified organic practices ensure the purest expression of Kintamani's exceptional terroir without chemical interference.
Bali Coffee Sourcing & Sustainability
Our Bali Kintamani coffee is sourced through direct relationships with the Kintamani Highland Organic Coffee Cooperative, ensuring farmers receive premium prices significantly above commodity market rates. Our Bali coffee sourcing practices support:
- Organic Certification: Organic standards that prohibit synthetic chemicals, preserving both environmental integrity and worker health in Bali's coffee regions
- Traditional Farming: Support for Bali's indigenous "Subak Abian" farming system that integrates coffee cultivation with local religious practices and community structures
- Shade-Growing Practices: Preservation of native canopy trees that maintain biodiversity and provide natural pest management for organic Bali coffee
- Water Conservation: Implementation of water-efficient processing methods that protect Bali's sensitive watershed areas
By choosing this organic Bali coffee, you're supporting a sustainable supply chain that preserves Bali's coffee heritage while ensuring economic viability for the next generation of Kintamani coffee producers. This commitment to sustainability enhances both the environmental integrity and flavor quality of our Bali Kintamani coffee.
Bali Coffee Freshness Commitment
Unlike commodity coffee that may sit in warehouses for months after roasting, each batch of our Bali Kintamani coffee is:
- Roasted Within 24 Hours of Shipping: Ensuring peak aromatic compounds and essential oils are preserved in your Bali coffee
- Packaged in Valve-Sealed Bags: One-way degassing valves release CO2 while preventing oxygen exposure to maintain Indonesian coffee freshness
- Small-Batch Roasted: Bali coffee roasted in limited quantities for precise development and quality control
For optimal flavor development, we recommend brewing this Bali coffee between 2-21 days after the roast date, with peak flavor typically emerging around days 5-10 as the beans complete their degassing process. This careful attention to freshness ensures you experience the full sensory potential of our organic Bali Kintamani coffee.
Bali Coffee: Expert Brewing Answers
What distinguishes Bali BOP's flavor profile from other medium-dark roasts?
Bali BOP's distinctive character comes from three key factors: volcanic terroir, traditional processing, and precise roasting. The mineral-rich volcanic soil of Kintamani imparts unique flavor compounds impossible to replicate in other growing regions. The traditional wet-hulled processing method indigenous to Indonesia creates the coffee's distinctive full body and low acidity. Finally, our medium-dark roast profile is specifically calibrated to enhance caramelization while preserving the bean's origin characteristics, creating a perfect balance between development and preservation. These elements combine to create a Bali coffee experience with remarkable chocolate depth, molasses complexity, and brown sugar sweetness that distinguishes it from other medium-dark roasted coffees.
How should I adjust brewing parameters for this Bali coffee?
For optimal extraction of Bali Kintamani coffee, use slightly lower water temperatures (198-200°F/92-93°C) than you would for other origins. This temperature range better preserves the coffee's distinctive chocolate notes while preventing over-extraction of any potential bitter compounds. For pour-over methods, extend your bloom time to 45 seconds to allow proper degassing of wet-hulled Indonesian coffee. When brewing espresso, a slightly coarser grind and longer pre-infusion (5 seconds) helps achieve balanced extraction of this dense, complex bean. These adjustments are specifically calibrated for the unique cellular structure and solubility characteristics of Bali coffee, ensuring you experience the full chocolate-molasses-brown sugar flavor profile that makes Kintamani coffee exceptional.
How does organic certification impact this Bali coffee's flavor?
Our certified organic Bali coffee is cultivated without synthetic fertilizers, pesticides, or herbicides, allowing the coffee's intrinsic flavor characteristics to develop naturally. This organic approach creates three key flavor benefits: First, it preserves the natural mineral transfer from volcanic soil to coffee plant without chemical interference, enhancing the distinctive chocolate notes. Second, it promotes healthier soil biology that enhances nutrient availability and flavor precursor development in the Bali coffee beans. Third, it eliminates any potential chemical residues that could mask the coffee's subtle flavor notes. The result is a purer expression of Bali's exceptional coffee terroir with more pronounced chocolate depth and complex sweetness that showcases the true character of Kintamani coffee.
Why is Bali coffee particularly well-suited for espresso?
Bali Kintamani coffee excels in espresso applications due to four key characteristics: First, its naturally low acidity creates balanced extraction without sourness even under high pressure, a hallmark of quality Indonesian coffee. Second, its dense bean structure and high sugar content produce exceptional crema with remarkable persistence. Third, its chocolate-forward flavor profile concentrates beautifully in the restricted brew ratio of espresso. Fourth, the traditional wet-hulled processing creates a unique cellular structure that extracts differently under pressure than washed or natural coffees. These factors combine to create espresso shots with distinctive body, sweetness, and complexity that maintain their character even when combined with milk in cappuccinos or lattes, making Bali coffee an exceptional choice for espresso enthusiasts.
Experience Bali's Volcanic Coffee Excellence
USDA Certified Organic beans from Kintamani's volcanic highlands
Traditional wet-hulled processing for distinctive Indonesian coffee character
Small-batch roasted Bali coffee within 24 hours of shipping
Complex chocolate-molasses-brown sugar flavor profile
• Enjoy Free Shipping on All Coffee Orders Within the U.S.
• Shipping rates for apparel and international orders are calculated at checkout.
• Enjoy Free Shipping on All Coffee Orders Within the U.S.
• Shipping rates for apparel and international orders are calculated at checkout.
COFFEE BOP
Bali BOP Coffee – Organic, Medium-Dark Roast
Bali BOP Coffee – Organic, Medium-Dark Roast
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Delicious coffee. Will order again in the future.
Scott—appreciate the kind words. Bali BOP brings the fire, and you showed up for it. Big love from the both of us,
– Scottie and Anne
This is a delicious brew! Make it strong for thunder or back off and it's still great. PaulB