Bali Kintamani

PROCESS: NaturalVARIETY: S795, KartikaELEVATION: 1,200 metersROAST: Light-MediumBODY: Light to AverageNOTES: Dried cranberry with mild amaretto, spices, and cocoa flavors. Winey acidity and mellow syrupy sweetness. Coffee arrived in Bali in the late 1600s, grown commercially on a small scale. Other provinces, such as Java, Sumatra, and Sulawesi, were far more productive. By the 1800s, Indonesia exploded, becoming the world's fourth-largest coffee producer. Around 1876, though, a devastating wave of coffee rust destroyed nearly all of Bali's coffee farms. It wasn't until Timor, an introgressed hybrid, was introduced to Indonesia in the early 1900s that production recovered. The predominant area of coffee production in Bali is the highland region of Kintamani, flanked by the Batukaru and Agung volcanoes. These producers have practiced organic farming for over a century. Bali's economy is 60-80% tourism-related, but agriculture is the island's biggest employer. Coffee production increased