Bali - Specialty Coffee Island On The Rise

Bali, an Indonesian province located between Java and Lombok, is a small, beautiful province and a part of the Coral Triangle - an area with the highest biodiversity of marine species and vital corals in the world.

Bali may not be best known for coffee but while the production on the island is small, it’s notable and on the rise.

Coffee first arrived in Bali in the late 17th century and was grown only on a small scale, with surrounding provinces like Java and Sumatra being in the lead in terms of coffee production. However, by the 1800s, Indonesia steadily became the world’s fourth largest coffee producer!

Then, devastation came. Around 1876, a wave of coffee rust destroyed pretty much all of Bali’s coffee farms. It took over 20 years for the production to recover.

A New Chapter: Specialty Coffee in Bali

Historically, Bali’s coffee has mostly been sold as commodity grade, but this is shifting.

Government support for better processing facilities and the self-organization of micro-regions into quality-focused groups have opened the door for specialty coffee to flourish.

While Sumatra and Java remain Indonesia’s coffee producing giants, Bali is slowly growing its specialty coffee reputation and producing beans that can proudly stand side-by-side with their neighbours.

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Kintamani - Cradled Between Volcanoes

Perched at 1,000–1,500 masl between the Batukaru and Agung volcanoes, Kintamani has earned Geographical Indication (GI) status, ensuring not only the authenticity of its coffee but the preservation of its traditional cultivation practices.

The region’s climate is perfect for coffee cultivation - even, with average temperatures around 30°C (86°F), humidity around 85%, and monsoons that bring timely rain.

However, it isn’t just the climate that sets Kindamani apart. It’s the culture and philosophy behind it!

Tri Hita Karana - Coffee Farming As A Spiritual Practice

Bali is the only province in Indonesia with a Hindu-majority, with almost 87% of the population practicing Balinese Hinduism.

Balinese producers in Kintamani are organized as a group called Subak Abian, led by the Hindu philosophy of Tri Hita Karana, which states that a fulfilled life is obtained through a good relationship with God, other people, and nature.

The producers of Kintamani have practiced organic farming for over a century.

Along with sustainable farming, the group encourages ripe harvesting, and most coffee is washed at centralized stations.

With recent government funding and a focus on specialty production by the Subak Abian, quality is increasing in the area.

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Karana: A Community Rooted in Heritage and Innovation

The Karana community is truly inspiring. It is a collective of 377 smallholders farming 477 hectares of land in the Kintamani highlands. They primarily cultivate S795 and Kartika varieties.

The farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region.

In addition to coffee, Karana farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming.

Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance.

The community now also has a new cooperative dry mill that was funded entirely by private donations. This helps farmers to process their coffee locally and more efficiently, further strengthening their community.

The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.

The Variety: Kartika

Kartika, first introduced in 1987 by the Portuguese Centro de Investigacao das Ferrugens do Cafeirro, is believed to be a natural mutation of Catuai in the region. Catuai is known for its bright, expressive cup character. Even though Kartika is vulnerable to coffee leaf rust and other pests, those who grow it often swear by its flavour. Kartika is noted for its particularly small cherries that need to be handled with great care.

The Cup

☕ Tasting Notes: toffee with dried apricot, dried plum, and dark chocolate flavours, mellow sugary sweetness and tart acidity
📍 Origin: Kintamani (Karana)
🧼 Process: Washed
🌱 Altitude: 1000-1500 masl.
🌾 Varietal: Kartika

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or pop into one of our Cardiff shops to pick one up off the shelf

By buying these beans you’re supporting not just a family run business but also a thriving co-op that’s doing incredible things in their community.

That's it on this fabulous coffee from bali!

Grab a bag online or pop into one of our Cardiff shops to pick one up off the shelf. By buying these beans you’re supporting not just a family run business but also a thriving co-op that’s doing incredible things in their community.

Let’s drink to that. ☕