OJDÅ

COUNTRY
Indonesia, Bali, Kintamani

SPECIES
Arabica

VARIETY
Yellow Caturra

PROCESS
Anaerobic / Natural / Thermo Soaked

ALTITUDE
1200–1400 meters

TASTE DESCRIPTION
Rhubarb, Candied Red Apple, Cinnamon, Caramel, Dried Apricot

Whole coffee beans, Weight 200 grams

From Belancan Village in Kintamani's north Bali highlands, this coffee grows on five hectares where Kanggo and his family cultivate Yellow Caturra alongside citrus trees. Volcanic soil and cool mountain elevation create a distinctly complex profile.

We source directly through our long-standing partner HEQA, who collects cherries fresh from Kanggo's farm each season. Their processing facility in nearby Buleleng ensures minimal delay between harvest and careful preparation.

After a 90-hour fermentation with continuous monitoring, the cherries are de-pulped at peak readiness. The coffee then dries in airflow-controlled greenhouses for even, consistent results.