This medium-dark roast coffee from Kintamani, Bali delivers rich notes of dark chocolate, molasses, and brown sugar. Grown by smallholder farmers at elevations of 1,200–1,600 meters, it benefits from fertile volcanic loam soil that enhances depth and sweetness. Crafted from Bourbon, Typica, and Catimor varieties, this Indonesian coffee offers a smooth, full-bodied profile. The hand-picked, wet-hulled process with raised-bed drying creates a clean yet bold cup.