Bali Coffee Pods

Roast: Med-Dark (bold enough to have opinions, smooth enough to listen)

Tasting Profile: Dark chocolate, molasses, brown sugar — like a cozy Balinese morning without the 20-hour flight.

Grown by smallholder farmers in the volcanic highlands of Kintamani, this coffee has the kind of origin story that makes you want to sit on a terrace and contemplate life. Or just enjoy a really, really good cup. Either works.

• Grower: Smallholder farmers from Kintamani (the hardworking legends behind every sip)
• Variety: Bourbon, Typica, Catimor
• Region: Kintamani, Bali, Indonesia
• Altitude: 1,200–1,600 M (high enough to be special, not so high it needs an oxygen mask)
• Soil Type: Volcanic Loam — because even the dirt in Bali is doing something right
• Process: Hand-picked, wet-hulled, and dried on raised beds. Artisanal AF.