Bali Mt. Batukaru Natural

Mount Batukaru, the second highest mountain in Bali, was named after its crater that resembles a coconut shell.
The coffee from this area has an interesting flavour while still staying true to its Balinese characteristics.
It is a completely must try for Kintamani coffee lovers.

The classic natural process of coffee is done by drying picked cherries under the sun, before removing the skin and dried fruit flesh from the green beans.
The coffee beans are then stored and “rested” before being transported to our roastery.
Natural process always yields a sweet, fruity flavour, with a more fermented wine-like taste.

Mount Batukaru, the second highest mountain in Bali, was named after its crater that resembles a coconut shell.
The coffee from this area has an interesting flavour while still staying true to its Balinese characteristics.
It is a completely must try for Kintamani coffee lovers.

The classic natural process of coffee is done by drying picked cherries under the sun, before removing the skin and dried fruit flesh from the green beans.
The coffee beans are then stored and “rested” before being transported to our roastery.
Natural process always yields a sweet, fruity flavour, with a more fermented wine-like taste.

Mount Batukaru, the second highest mountain in Bali, was named after its crater that resembles a coconut shell.
The coffee from this area has an interesting flavour while still staying true to its Balinese characteristics.
It is a completely must try for Kintamani coffee lovers.

The classic natural process of coffee is done by drying picked cherries under the sun, before removing the skin and dried fruit flesh from the green beans.
The coffee beans are then stored and “rested” before being transported to our roastery.
Natural process always yields a sweet, fruity flavour, with a more fermented wine-like taste.

Mount Batukaru, the second highest mountain in Bali, was named after its crater that resembles a coconut shell.
The coffee from this area has an interesting flavour while still staying true to its Balinese characteristics.
It is a completely must try for Kintamani coffee lovers.

The classic natural process of coffee is done by drying picked cherries under the sun, before removing the skin and dried fruit flesh from the green beans.
The coffee beans are then stored and “rested” before being transported to our roastery.
Natural process always yields a sweet, fruity flavour, with a more fermented wine-like taste.