Passion Punch

This coffee comes from the Kintamani region of Bali, where coffee grows on the slopes of volcanic mountains at elevations between 1,200 and 1,700 metres above sea level. The rich volcanic soils, cool mountain climate and generations of farming knowledge create ideal conditions for producing coffees with remarkable sweetness and complexity. This lot is part of the Community Bali initiative, a project focused on celebrating local terroir while supporting sustainable farming practices across the region.

The coffee is produced from the S795 variety, one of the most widely grown cultivars in Indonesia. Valued for its resilience and cup quality, S795 is particularly well suited to Bali’s volcanic highlands, where it develops a balanced structure, pronounced sweetness and excellent flavour clarity.
This lot undergoes Carbonic Maceration Anaerobic Natural processing, an innovative fermentation method more commonly associated with winemaking. Whole coffee cherries are fermented in a sealed, oxygen-free environment before being slowly dried in the sun. This controlled fermentation encourages the development of complex fruit-forward flavours while preserving sweetness and structure, resulting in a cup that is both vibrant and intensely aromatic.

Passion Punch opens with ripe passion fruit and cooked cranberry, followed by notes of burnt sugar and dark chocolate. The acidity is bright and juicy, balanced by a syrupy sweetness and a rich, lingering finish. Bold and playful, it is a coffee that leaves a lasting impression.