History & Origins
Subak Abian Kintamani represents the adaptation of Bali’s ancient Subak system—which traces its origins back to the 9th century and was developed in the 9th century —from rice irrigation cooperatives to coffee cultivation. Coffee cultivation began to take hold in Bali’s volcanic highlands, primarily in the Kintamani region, when Dutch influence spread further into the archipelago in the early 1900s . Unlike Java’s colonial plantations, Bali’s unique Subak system—a traditional cooperative farming practice originally designed for rice cultivation—was adapted for coffee .
This unique coffee variety was given Geographic Indication certification which qualified them for export in 2008, with the name Kintamani becoming synonymous with Bali’s coffee production and since 2008 the coffee produced here is placed under geographical indicator (GI) protection being the first of its kind in Indonesia . The first Subak Abian that joined the Motramed program was Kertawaringin, then followed by other three Subak Abian: Tri Guna Karya, Alian Murni, and Bhaktiyasa . These cooperatives have been certified Organic since 2008 .
A Subak is an egalitarian institution where farmers collaborate to manage water resources and cultivate crops—it’s Bali’s alternative to a cooperative where everyone’s voice matters and decisions are made collectively, deeply tied to Balinese Hinduism, emphasizing harmony between humans, nature, and the spiritual world . Because of this cooperative approach, coffee farms in Bali have always been small-scale, family-run operations, rather than massive plantations .
Terroir & Growing Conditions
The Kintamani highlands in northern Bali are located on top of a large volcanic plateau between 1,300-1,700 meters above sea level, at the heart of this production lies a dramatic volcanic plateau rising between 1,300 and 1,700 meters above sea level . Located at the slopes of the active Mount Batur volcano and being in the vicinity of Mount Agung the Kintamani area is ideal for coffee cultivation . Coffee crops are grown under a cool and dry climate, in the rich volcanic soil of Mount Agung along with citrus trees, where cool mountain air and mineral-rich soils produce exceptional coffees dominated by Bourbon and Typica varieties .
The harvest cycle runs from May to August with predominately S-795, USDA, and Kartika varietals grown at elevations of 1,200-1,350m, where temperatures could reach as low as 10 degrees Celsius at night with maximum day temperatures of 26 degrees Celsius and average rainfall in Kintamani is slightly below 3,000 millimeters with approximately 140 rainy days per year . The loamy sands of Kintamani are volcanic Inceptisols and Entisols that have good physical and chemical properties conducive for coffee farming .
Coffee is shaded by trees like erythrina, tangerine, and orange, which improve yield and cup quality and enhance wildlife habitat, grown beneath Erythrina, Albizia, tangerine, and orange trees . The distinctive tartness of Kintamani coffee beans can be attributed to the fact that most of the plantations grow their coffee together with citrus fruits, and the juniper character comes from Bali’s specific terroir—volcanic mineral content, traditional Subak Abian intercropping with citrus trees, and careful wet-hulling fermentation timing .
Processing & Production
The coffee farmers follow the unique Subak Abian practice, which is a traditional collective farming system in Bali similar to a cooperative, where coffee farmers share their knowledge and resources and strive to align with the natural cycles of coffee production . Water management is intimately linked to the authority of the priests in water temples, who practice the Tri Hita Karana philosophy, a self-described relationship between humans, the earth and the gods . By way of this principle, the Kintamani coffee farmers refrain from using pesticides, insecticides, and other harmful chemicals to produce environmentally friendly coffee in a natural, organic way, with pesticides strictly prohibited and all fertilizers 100% organic .
The coffee is wet-hulled (Giling Basah) by Subak Abian cooperative farmers, where Bali Blue Moon undergoes the unique Giling Basah (wet-hulling) process that defines Indonesian coffees—after pulping, beans are dried to 50% moisture content, then hulled while still moist before final drying . They begin their harvest in May or June and finish in September or October, after sorting, the entire cherry is cleaned and placed in the sun to dry on tables or patios, while drying, they are raked or turned by hand to prevent mildew and ensure even drying .
In the north-eastern Kintamani highlands each farmer has an average of 0.8-1.8 hectares of land and are organized into Subaks of 100 members each . Thirteen Subak Abians currently oversee coffee growing and processing, ensuring consistency, craftsmanship, and community impact . The cooperatives include over 1,200 smallholder farmers in the Kintamani region, with families that have been growing coffee for generations and most farms spanning just 1-3 hectares .
Cup Profile & Tasting Notes
The Kintamani coffee beans are 100% Arabica coffee, single-origin specialty coffee with an incredibly smooth body, lighter taste and sweet flavor . The uniqueness of this coffee—citrusy aroma, full-bodied, and fruity flavorful taste—is really elevated due to the farmers taking their time to hand-pick the coffee cherries one by one, with distinctive tartness attributed to most plantations growing their coffee together with citrus fruits, resulting in a fruity beverage with a sweet, almost syrupy aftertaste .
The coffee exhibits bold notes of orange peel, Dutch chocolate, and juniper with full syrupy body, known for its unique flavor profile featuring bright orange peel, rich Dutch chocolate, and subtle juniper notes, characteristics created by volcanic terroir, traditional Giling Basah processing, and organic farming practices passed down through Balinese Subak Abian cooperatives for over 1,000 years . Natural-process coffees show thick and syrupy body with amazing berry fruitiness .
The coffee delivers delicious hints of dark chocolate, juniper, molasses and orange juice , while natural-processed offerings display a smooth, velvety mouthfeel with flavors that remind of strawberry, pineapple, and walnut . Quality-controlled wet-hulled processing creates a remarkably clean finish compared to typical Indonesian coffees—many Indonesian coffees taste earthy or muddy; Bali Blue Moon finishes with lingering chocolate and spice but no bitterness . The flavor profile is characterized by a harmonious blend of acidity and chocolate notes, creating a distinct taste experience that is both vibrant and indulgent .