Introduction to Bali Fine Coffee

Balinese coffee has been monopolized by Japanese coffee merchants for a long time, but this monopoly was not broken until recent years, making Balinese coffee appear in the boutique coffee market.

The east and north of Bali are Argonne volcano, the black volcanic sand landscape adds unique flavor to Bali coffee, and the unique island environment and coffee growing conditions ensure the quality of Bali coffee.

Producing country: Bali

Grade: Monsooned

Planting area: Jintamani

Brand name: Jintamani

Treatment method: wet treatment

Appearance: 0.8 ddeband 300 grgr 17-19SCR

Variety: Tibica

Note: because of the volcanic sand landform, the overall flavor is very thick, with a strong caramel flavor and strong tobacco aroma, low acidity.

Dry aroma (1-5): 3.5

Wet aroma (1-5): 3.4

Acidity (brightness) (1-10): 7.4

Taste (layered) (1-10): 8.4

Palate (alcohol thickness) (1-5): 4.3

Aftertaste (residue) (1-10): 8.4

Balance (1-5): 0

Basic score (50): 50

Total score (maximum 100): 85.5

Strength / main attributes: medium strength / chocolate, caramel and tobacco aroma

Recommended baking degree: all city+ and Vienna

Contrast: low acidity, good bean shape, typical Indonesian coffee