Our Process
The Art of Perfect Roasting
Transforming raw green coffee beans into brown gems rich in Kintamani's signature taste and aroma.
100% Directly Sourced From Local Farmers
Transforming raw green coffee beans into brown gems rich in Kintamani's signature taste and aroma.
At Kintamani Heritage Coffee, roasting is not just about putting beans into a roasting machine. We precisely tailor the roast profile for each harvest batch to maintain the original character of Kintamani beans.
Raw coffee beans have a moisture content of around 10-12%. At 160°C, the water inside the beans begins to evaporate. This process must be monitored visually and evenly so the outside of the bean doesn't burn while the inside is still raw. This phase is marked by a color change from fresh green to bright yellow.
As the beans turn yellow and begin to brown, natural sugars and amino acids in the coffee react. This is where Kintamani's signature citrusy and sweet caramel flavor notes begin to form. The temperature continues to rise slowly, creating a toasted bread aroma that fills our roastery.
The crucial moment when the coffee beans expand and crack, sounding like popping popcorn (First Crack). We stop the roasting process a fraction of a second with extreme precision at the Medium Roast level to keep the bright acidity alive, without causing an ashy taste.
— Bli Wayan Sudira, Head Master Roaster
We meticulously sort our coffee beans to ensure only the highest quality cherries make it to the next step.
After roasting, the beans are rapidly cooled and allowed to rest so the complex flavor profiles fully develop.
