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Bali Organic Kintamani Kintamani Highlands


Flavor Profile

Cupping Notes

Attributes (1-7)

Flavors (1-4)


  • CategoryOrganic
  • CountryBali
  • Local RegionKintamani Highlands
  • ProcessNatural
  • VarietyBourbon, Typica, Catimor
  • Altitude (meters)1,200 - 1,600 masl
  • HarvestMay - October
  • Organic CertificationYes
  • Fair Trade CertifiedNo
  • Rainforest Alliance CertifiedNo
  • DecaffeinatedNo
Retail Price $8.80 / lb
Starting at $8.80 / lb
Bali: Organic Kintamani, Kintamani Highlands is Arrives Jan. 31st!

Get notified when Bali: Organic Kintamani, Kintamani Highlands is back in stock

raw green bean Green coffee is raw Roast prior to consumption


The coffee capital of Indonesia is known as the Kintamani highlands, and it’s located on Mount Agung’s giant volcanic plateau, nearly 1,700 meters above sea level. This wet-hulled bean is grown in mineral-rich soil among citrus trees––Erythrina, Albizia, tangerine, and orange––which provide an adequate amount of shade to keep the coffee plants healthy. Laws prohibit pesticide usage in Bali, so all fertilizers are 100% organic.

Coffee production in Bali is currently overseen by the Subak Abian, a traditional farming cooperative that manages agriculture, technology, and even religious practices. Due to the SA’s influence, coffee-growing stages have drastically improved, and Bali’s economy has a fantastic standing.

Cupping notes: Lots of body and high acidity with notes of strawberry, watermelon, papaya and cane sugar giving it a very sweet taste.


Try before you stock up with a 1/2lb sample!!

Customer Reviews

Average Rating
July 24, 2014

Roast this to a rich, oily finish. When the roast is right, there is what some call a wine or brandy flavor to it. I think it's a lot like a chocolate covered cherry, and it even smells like a new opening of a box of cherry cordials. My favorite coffee of them all.

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March 24, 2021

I have roasted coffee professionally and at home for several years now and I have never found anything that comes close to this coffee bean. Either first or second crack profiles result in something for everyone. You just can't go wrong with beans from the Kintamani highlands period. These beans are also consistent in that they showed a higher content of total antioxidant phenolic content. It is most apparent that this is grown in a organic environment and washed with high altitude water that is ph balanced that leaves no residues like so many growers deal with in other areas of the world. I recommend this if the attributes posted are to your liking.

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May 30, 2018

My favorite coffee, hands down. Every year is notably different. Sometimes there's a Crunch-berry fruitiness, almost artificial in its sweetness. Other times, that mentioned clay flavor takes center stage. But it's always worth a few pounds every year... sometimes more than just a few. In addition to the changing profile, I find the roast itself to be harder to replicate with this bean than with most others. It's easy to let the roast run away with this one, and while it will still make a French roast worth talking about, the medium roasts will offer a unique, complex cup that becomes all-too-easy to drink.

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February 5, 2022

Delightful flavor rich cup after 3 days rest. Definitely a good coffee! Roasted it medium dark but like the previous reviewer said, it can quickly get away from you. The reason I found is because my first crack seems to never end but I knew I had to end the roast based on temperature which quickly shot up to 454F momentarily then I quickly pulled. So I was surprised this roast was so good. Very forgiving bean.

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September 13, 2020

After my first roast, I’m very sad that this is currently out of stock. I hope they get more soon, because this coffee is phenomenal! I roasted it with a Whirley-Pop on an electric stove at approximately 2.75 out of 10 heat setting. Stoves will vary, however. Disclaimer, I don’t measure temp, I do get very consistent results with my method, which is to preheat the popper, I roast about 1/3 if a Lb at a time, and I gradually crank faster as the roast progresses, especially once first crack starts. It seems like that prevents scorching. I roasted this at a light-medium, and it is so satisfying. It is my favorite reasonably priced Island coffee. ($6.75 for a pound!!) I definitely notice the fruity notes, but especially a chocolatey, kind of caramel-toffee taste. Once this is in stock, I’m getting 3 Lbs. Extremely highly recommended for people who adore Naturally processed coffees.

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May 26, 2022

Probably my favorite so far. Roasted to a medium dark. Excellent balance, very fruity. Would also be good at a straight medium, I bet.

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May 11, 2022

For lovers an unusual "fruit forward" taste. There is something intensely pleasing to the darker roasts.

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March 16, 2022

This wet hulled Bali Kintamani is one of those rare coffees that can tolerate a darker roast, while still maintaining a lot of sweetness. At a full city or full city+ roast, you’ll taste chocolate covered cherry - more so than any other coffee I’ve tried. Im glad I picked up a few pounds. This also is a difficult coffee to find. Buy some and you’ll be pleased.

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March 13, 2022

This is incredible. Try it , buy it. 😁

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January 26, 2010

bali is one of the most wonderful and unique coffee's in the world. It has the most fruit flavor content out of any coffee out there. It truly has a wonderful body and taste. I roasted it to a fully city with plenty of oil, just wonderful I recomment it to anyone wanting something different

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July 30, 2020

This is a clean-tasting washed coffee with good body. There are no greatly distinguishing features to its flavor, which is great if you’re wanting coffee that tastes like the general idea of what coffee should taste like; it does that exceptionally. It works well as a medium roast. If it seems like I’m mincing words, it’s because I prefer honey- or natural process. For those who like a washed coffee, this truly is a great option.

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July 3, 2021

I am struggling to contribute another review for this Variety: Bourbon, (S795 & USDA 762) Typica, and Catimor aka Bali Organic Kintamani Natural because of two primary motivations. #1 I understand the origin and science that define what best practices are used at several of the plantations that have cultivated this fabulous blend into many different distinct varieties with similar parentage. #2 I believe this will continue to grow in popularity and will merge with a global supply and demand imbalance . Arabica-coffee futures in New York alone have risen about 24% while Coffee stockpiles have sunk to a six-year low in the U.S. I anticipate building an additional inventory surplus of coffee especially the strains from Indonesia given the market conditions. This coffee in my opinion and customers opinion has climbed up to number 1. I with I saw this coming and bought more. I hope this helps shed light on why I am sharing with you my thoughts on this.

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