Indonesia Kintamani Natural Filter

Details Origin/Producer Ethica's Brew Recipe A winey, and sweet coffee with chocolate notes, complemented by stone 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: Filter Tasting Notes: Red Plum, Red Wine, 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 BREW RATIO (COFFEE TO WATER): 1:15 (e.g., 10g of dried coffee ground to 150g of brewing water) WATER TEMPERATURE: 92°C / 198°F CURRENT SETTING:Grind at 6(medium) *GRIND SETTING SCALE 1 TO 10 1: Very Fine (for turkish coffee) 2: Fine (for espresso) 3-7: Medium (for drip coffee, pour-over, cupping) 8: Coarse (for French press) 9-10: Very Coarse (for cold brew)