Bali Kintamani Robusta

About Bali Kintamani Robusta Coffee

Bali Kintamani Robusta coffee represents a lesser-known segment of Bali’s coffee production. While the Kintamani region is widely associated with Arabica, Robusta is cultivated in lower altitude areas, typically between 450 and 700 meters above sea level.

This coffee provides an alternative profile that focuses on body, intensity, and stability—key attributes for commercial and blending applications.

Natural Process and Its Impact

This coffee is processed using the natural (sun-dried) method, where coffee cherries are dried with the fruit intact before hulling. This process can influence the cup profile by enhancing body and adding depth to the flavor.

In Robusta coffee, natural processing typically results in:

• Heavier mouthfeel
• Deeper, more grounded flavor profile
• Increased intensity compared to washed Robusta

Flavor Profile and Cup Characteristics

With a cupping score of 82, this coffee falls into the category of fine Robusta. The cup profile includes:

• Flavor notes: earthy, nutty, spicy
• Body: 5 (full and heavy)
• Acidity: 1 (very low)

Application for Blends and Industry

Bali Kintamani Robusta is commonly used for:

• Espresso blends requiring crema and structure
• Instant coffee manufacturing
• Ready-to-drink coffee products
• Cost-efficient blending with Arabica

Buyer Suitability

This coffee is suitable for:

• Coffee roasters producing blends
• Distributors and wholesalers
• Food and beverage manufacturers
• Importers sourcing Indonesian Robusta

Specification Table