One 60 kg (132 lb) sack of green Bali Kintamani coffee, late 2017 crop.
Spot location: Indiana
The highland plateau of Kintamani, between the volcanoes of
Batukaru and Agung, is the main coffee growing area on the majority Hindu island of Bali. Generally,
Balinese coffee is carefully processed under tight control, using the
wet hulled method. This results in a sweet, soft coffee with good consistency.
Typically flavors include lemon and other citrus notes. The parchment
is sourced from Gunung (Mountain) Batur and Gunung Bau (meaning
smelly mountain). Gunung Batur is an active volcano in the Kintamani
region which last erupted in 2000.
After harvest, pulping and initial drying the parchment is shipped to the
Yas Nugraha mill in West Java. The mill’s owner is Yoga Nugraha
Triputra. Growing up in coffee, Yoga worked as a coffee processor
and equipment operator in a mill to put himself through university.
Upon graduation he attempted an office job but his love of coffee
pulled him into this business. For 13 years he worked for large
exporters in Indonesia sourcing coffee for them.
Mas Yoga has had an exclusive buying relationship with farmers in
Eastern Indonesian growing regions since 2013. He provided
seedlings, growing, and processing advice to the farmer group at
Gunung Batur and in return buys their high quality partially processed
parchment and completes the process in his mill. His care in the final
processing and knowledge passed on to the farmer groups who have
gained his trust ensure high quality in the final cup.