Kintamani is renowned as one of Bali’s finest Arabica coffee-producing regions, located at an altitude of over 900 meters above sea level. Local farmers carefully select only ripe red cherries and apply a wet processing method, fermenting the beans for 12–36 hours before naturally sun-drying them to preserve quality and flavor.
Kintamani Arabica coffee is known for its balanced acidity, strong aroma, and distinctive citrus notes of orange and lime. It is smooth, not overly bitter, and free from astringency, making it one of Indonesia’s premium highland coffees.
This program invites participants to explore the connection between coffee and Balinese culture, learn about cultivation and processing techniques, and enjoy a local coffee tasting session. The experience is complemented by a visit to a natural waterfall in the Kintamani area, offering a perfect blend of education, nature, and authentic highland coffee flavors.
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Starting from
Per person
Duration
1 days
Group Size
2–6 guests
Booking
No review available.
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