Indonesia, Bali Batukaang

Indonesia Bali Batukaang Natural Anaerobic is a uniquely expressive coffee that reflects the volcanic terroir of Bali’s highlands and the innovation of modern fermentation techniques. Grown in the village of Batukaang in the Kintamani region, this coffee benefits from nutrient-rich volcanic soil and a high-altitude microclimate that slows cherry ripening, allowing for deeper sweetness and complexity in the cup.

The natural anaerobic process begins with ripe cherries harvested by hand, then sealed in oxygen-free tanks for a controlled fermentation phase. This technique intensifies fruit-forward characteristics and adds a layer of wine-like acidity and exotic depth. After fermentation, the cherries are dried slowly under the sun, enhancing the coffee’s body and sweetness.

In the cup, you can expect vibrant notes of tropical fruit—like Kiwi and red grape. The body is rich and syrupy, fungky, clean acidity and a lingering, elegant finish.

This coffee is a bold representation of Bali’s specialty coffee potential, merging traditional farming with experimental post-harvest methods to produce a cup that is both adventurous and deeply satisfying.