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Highland coffee, which grows in the shadow of active volcanoes, Mount Mount Batur and the entire Bangli region, is our unique coffee in Bali. Most coffee in Bali is wet ground, but our Inten Dewata is naturally processed, showing a wide range of flavors, from fruiting fruit to more down-to-earth and full-bodied cocoa. Although the Dutch began to grow coffee in Indonesia 300 years ago, they did not grow coffee in Bali until the early 20th century. This relatively late arrival means that wet treatment is the norm, not natural treatment, and is still dominant throughout Indonesia even today. Our "old-fashioned" Bali is reminiscent of the days when all coffee in nearby Java and Sumatra was dried. Farmers in Bali practise the ancient practice of sustainable agriculture called "Subak Abian," which dates back to a thousand years ago and originally referred to a rice irrigation system. Today, Subak is more widely used to mean that agriculture is a comprehensive microclimate, including not only animals, but also harmony with other farmers.
Place of production: Bali
Region: Kilimantan
Producer: OLAM Indonesia
Treatment method: natural sun treatment
Flavor description: blueberry, strawberry, cocoa, bright
