Bali Karana Kintamani

Karana Kintamani – Bali’s Harmony in a Cup

Toffee, praline, and citrus tartness bring brightness and warmth to this beautifully balanced cup from the highlands of Bali. Grown by a collective of 377 smallholder farmers in the Kintamani region, this lot expresses the harmony of nature, tradition, and innovation.

Rooted in Balinese Hindu philosophy and cultivated between two sacred volcanoes, Karana’s coffee is farmed organically with biodiversity and sustainability at its core. The Kartika and S795 varieties, processed using a careful wet-hulled method, are rich in body, clean in structure, and saturated with flavor. The result is a sweet and structured brew that reflects both the land’s sacred spirit and the producers’ thoughtful hands.

Giling Basah – Indonesia’s Signature Process

Giling Basah, or wet hulling, is a uniquely Indonesian method that shapes the bold, earthy profiles the region is famous for. After harvest, coffee is depulped and partially dried with the mucilage still clinging to the parchment. Before it’s fully dry, the parchment is hulled—giving the beans a swollen, jade-green appearance and opening them to the elements during final drying.

This early hulling step introduces wild fluctuations in moisture and temperature, which—rather than ruining the coffee—gives it an unmistakable depth: heavy body, low acidity, and rich, savory flavors. It’s a process born from climate, culture, and necessity, and no one does it like Indonesia.

Giling Basah isn’t about precision. It’s about presence—inviting you to experience coffee as texture, as mystery, as terroir you can feel in your bones.