In contrast to almost all coffee-producing regions in Indonesia, such as Java and Sumatra, coffee plantations in Bali were not spearheaded by the Dutch colonial government, but from traders from Lombok who brought coffee seeds to Bali in the early 20th century. Thus, compared to other regions , coffee plantations in Bali are among the youngest, indeed. The fertility of volcanic soils and climate in the Kintamani area is indeed ideal for the rapid growth of coffee in Bali. And the type of coffee brought by the traders from Lombok to Bali at that time was Robusta, which was pest-resistant and had high levels of caffeine.
Kintamani area located in the north of Bali Island is still the main coffee producer in this island, although currently more Arabica planted than Robusta. Why? Because Arabica does not taste too acidic and the price is higher. Clearly, it is more profitable for coffee farmers and businessmen in Bali. Another difference between Balinese coffee and other coffees in Indonesia is how to process them. Balinese coffee is processed in the traditional Balinese way. Coffee is discarded before the seeds dry out, and this process is called "wet process". Meanwhile, coffee is usually in Indonesia through a "dry process", in which all coffee is dried first. That is why, the color of Bali coffee beans is brighter than other coffees in Indonesia. It tastes much like coffee on the island of Java, Timor and Flores, and is somewhat similar to Toraja coffee and Sumatran coffee.
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