Located to the east of the island of Java, Bali is a small volcanic island known for its unique Hindu religion and peaceful inhabitants. Arabica coffee is produced on the plateaus in the center of the island, between the Agung and Batur mountains. The Kintamani region (900-1100m) is a fertile agricultural region, with volcanic soil very favorable to the production of local coffee. Balinese organization Small producers are organized in Subak Abian, traditional and religious agricultural organizations, based on the philosophy of TRI HITA KARANA. This philosophy is based on the balance of three entities: God, Men, and Nature. Thus, the culture of coffee is an integral part of their community life. The choice of Klasik Beans We work with Klasik Beans, which gives us traceability, quality of the batches treated and above all respect for people and the environment. Produced in Mani Klyu and Lembean between 900-1100m, this coffee is prepared in "semi-washed". There are several varieties of coffee trees: typical, caturra, line S, timor. The coffee plantations are mainly associated with the citrus fruit plantations "jeruk", which gives a nice acidity to the coffee, with a floral note and a little body. It is a sweet and light coffee. The Klasik Beans cooperative has joined forces with two Subak Abian (traditional agricultural organizations), to produce this coffee. Production The preparation and machining of all our Bali coffees are done only by Yon, one of the producers of Klasik Beans, ensuring you full traceability on these preparations. Yon buys the ripe cherries from the producers of two Subak Abian. The cherries are then prepared in a "semi-washed" way with a fermentation of 12. In Indonesia the "semi-washed" process actually corresponds to a washed coffee as in East Africa. The coffee is pulped and then fermented dry (in tanks without water) for 12 hours. The coffee is then washed and dried. This is the most widely used process after Wet-Hulled for arabicas.