Kintamani coffee is grown at an altitude of 900-1000 meters above sea level near Mount Batur. As discussed, the taste and aroma of Kintamani coffee tend to taste citrusy . One of the reasons is the unique and unusual planting process.
Kintamani Coffee Plantation is usually also a plantation area for oranges or other vegetables. Thanks to this, the aroma of the coffee tastes like oranges. Of course, this citrusy aroma and taste comes from the traditional planting method without chemical processes .
In accordance with the philosophy of "Tri Hita Karana" which is still preserved until now, all the planting to harvesting processes are carried out naturally and traditionally. "Tri Hita Karana" itself if translated becomes three causes of happiness.
One of them is the philosophy of maintaining the balance of nature. Kintamani Coffee Plantation maintains the balance of nature by also using the subak irrigation system, organic fertilizers, and without pesticides. In addition, the planting of trees is planted side by side with citrus trees or vegetables.
So, it is no wonder that Kintamani Coffee is also known as eco-friendly coffee because the planting process is so environmentally conscious. In 2008, Kintamani Coffee also had a Geographical Indication certificate, which means that this type of coffee has been recognized internationally.
Now, talking about the brewing process, you can try the traditional brewing process, namely tubruk. This tubruk coffee is indeed widely known from Sabang to Merauke. The process of making it is easy because it only requires fine coffee bean powder and hot water.
Kintamani coffee brewed by tubruk also produces a stronger aroma. Usually local Balinese also add sugar as a natural sweetener.
If you don't really like the strong taste of coffee resulting from the tubruk brewing process, you can still try other manual brewing methods. For example, using a V60 or Chemex. Both of these manual coffee brewing tools produce a smoother and lighter coffee taste.