Where this cup comes from
High on the volcanic slopes of Mount Agung, in Bali’s Kintamani highlands, small family farms grow coffee beside their citrus trees the way they have for generations. Growers here belong to the Subak Abian — a thousand-year-old cooperative tradition rooted in Tri Hita Karana, a philosophy of harmony between people, nature, and the divine — which means no synthetic chemicals ever touch the crop. The beans are hulled while still moist, the local Giling Basah method, a step that gives them their signature bluish cast and a deep, syrupy sweetness.
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