Indonesia Kintamani Natural Espresso

Details Origin/Producer Ethica's Brew Recipe A rich, caramel-sweet espresso with chocolate notes, complemented by hints of dried fruit flavors. This coffee is sourced from family-owned farms in the Kintamani highlands. Region: Kintamani Highlands of Central Bali, Indonesia Producer: Smallholder Producers Variety: Bourbon, (S795 & USDA 762) Typica, and Catimor Process: Natural Elevation: 1,200 -1,600 masl Roasted For: Espresso Tasting Notes: Prune, Molasses, Dark Chocolate Best After: 2 Weeks Post-Roasting KINTAMANI Kintamani Natural is carefully sourced from family-owned farms nestled in the picturesque Kintamani highlands of Bali, Indonesia. This premium coffee thrives in the rich volcanic soils of Mount Agung, where it is cultivated alongside citrus trees that provide essential shade and an additional source of income for the farmers. The coffee production process is organized around the Subak Abian system, an ancient ecological irrigation method developed over a thousand years ago by Hindu priests. This system embodies the Tri Hita Karana philosophy, emphasizing harmony among the environment, humanity, and the divine. In 2009, the concept of natural processed coffee emerged as a solution to address water scarcity. Utilizing raised beds already employed for drying parchment made it straightforward to dry whole ripe cherries. Since its full implementation, this project has yielded remarkable results. WATER SPEC: Hardness: 70 ppm Alkalinity: 35 ppm INPUT (WEIGHT OF COFFEE GROUND): 18g OUTPUT (WEIGHT OF ESPRESSO EXTRACTED):36g WATER TEMPERATURE: 93°C / 200°F BREW TIME: 28-32s