Kintamani Surya - Filter
Kintamani Surya - Filter
Mandarin • Golden Kiwi • Baked apple
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Clean, sweet, and silky, this coffee takes us to the volcanic highlands of Kintamani, Bali, one of Indonesia’s younger coffee-producing regions. Here, Arabica coffee grows alongside citrus trees, a distinctive agricultural tradition that has helped shape the region’s reputation for exceptionally clean and vibrant coffees.
This washed lot captures that character beautifully. Bright citrus-like acidity meets the sweetness of baked apple, with a silky texture that brings everything together. It’s a refreshing take on washed Indonesian coffee, where clarity and sweetness take centre stage.
The coffee is produced by I Ketut Jati, one of Kintamani’s pioneering coffee producers. Through his work with local farmers to improve cultivation and processing practices, Jati helped raise the quality of coffee from the region and establish Kintamani as a recognised specialty coffee origin.
A beautiful expression of Bali’s highlands, this coffee showcases a brighter, more delicate side of Indonesian coffee.
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Coffee Profile
PRODUCER: I Ketut Jati
VARIETY: USDA, Kopyol, Cobra
PROCESS: Washed
REGION: Mt. Catur, Kintamani, Bali
ALTITUDE: 1300 MASL
Brew methods
COFFEE: 15g
WATER: 225g
TEMPERATURE: 89–91°C
GRIND: Coarse
Shipping
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Roasting
We roast our filter coffees light and our espresso coffees medium-light to showcase the unique character of each coffee.
Our philosophy is simple: light, but well developed - preserving origin flavours while bringing out sweetness, balance, and the coffee's full flavour potential.
Grinding
We grind all of our coffee on the Lagom 01, widely regarded as one of the highest-clarity coffee grinders available today.
Kopi Tubruk Grind
Our Kopi Tubruk grind is a coarse grind designed for the traditional Indonesian brewing method, Kopi Tubruk. Simple, accessible, and requiring minimal equipment, it's one of the easiest ways to enjoy specialty coffee at home.
To brew, simply add 15g of coffee to 225g of hot water (1:15 ratio), allow it to steep for 4 minutes, then remove any excess floating grounds before drinking. That's it.
Why we chose this coffee
We've been searching for a clean, sweet Kintamani coffee for a long time, and we're excited to have finally found a lot that meets our standards. What makes this coffee particularly special is its varieties: USDA 762, Kopyol, and Cobra (Colombia Brazil).
USDA 762 was introduced to Indonesia through agricultural programmes in the 1950s, while Kopyol is a distinctive Balinese variety associated with floral aromas and notes of mandarin and jasmine. Cobra, known locally as Colombia Brazil, is another variety grown in Bali, with individual lots displaying flavours ranging from citrus and lime to yellow plum and sweet tea. Together, these varieties offer a glimpse into Bali’s distinctive coffee-growing heritage.
Origin Story
I Ketut Jati
I Ketut Jati has been instrumental in shaping Kintamani's reputation as a specialty coffee origin. After returning to his family farm in Catur Village in 1985, he worked to improve farming practices, encouraging local farmers to selectively pick ripe red cherries rather than harvesting unripe fruit alongside them.
Working with Indonesia's Coffee and Cocoa Research Centre and other researchers, Jati helped demonstrate the consistency and quality of Kintamani Arabica. His efforts contributed to the region receiving geographical indication protection in 2008, recognising the connection between its coffee and its place of origin. Today, he continues to manage his coffee farms and processing facility, driven by a commitment to preserving the quality and reputation of Kintamani coffee for future generations.