Bali Coffee Pods/K-Cups - Deep Flavor With Clean Sweet Finish - Med/Dark Roast

From Harvest To Pod, Crafted With Care

From the volcanic highlands of Kintamani, Bali, this coffee delivers rich depth and smooth sweetness in every cup.
Grown by smallholder farmers at 1,200–1,600 meters, these Bourbon, Typica, and Catimor varieties are hand-picked, wet-hulled, and dried on raised beds to develop their signature syrupy texture.
The result is a medium-dark roast with bold notes of dark chocolate, molasses, and brown sugar — full-bodied, velvety, and perfectly suited for single-serve brewing.

Grounded, bold, and sweet — this Balinese roast brings the island’s warmth to your cup.
Each bean is hand-picked and wet-hulled, then dried under the tropical sun, creating a coffee that’s deep, smooth, and naturally sweet.
With dark chocolate richness, a touch of molasses, and brown sugar warmth, it’s the perfect single-serve brew for those who like their coffee grounded and golden.

A refined dark roast born in Bali’s fertile volcanic soil.
Grown at high altitude in Kintamani, these beans are hand-harvested, wet-hulled, and carefully sun-dried to create a syrupy body and rich sweetness.
Expect flavors of dark chocolate and molasses, balanced by brown sugar smoothness — a luxurious, aromatic cup that brings Balinese craftsmanship to your morning routine.

Wet-hulled and raised-bed dried, it brews a cup layered with molasses depth, brown sugar warmth, and dark chocolate comfort.
A rich, smooth, and satisfying single-serve coffee that feels like sunshine through mist.

Roast: Med-dark

Tasting Profile: Dark chocolate, molasses, brown sugar

Grower: Smallholder farmers from Kintamani

Variety: Bourbon, Typica, Catimor

Region: Kintamani, Bali, Indonesia

Altitude: 1200-1600 M

Soil Type: Volcanic Loam

Process: Hand picked, wet-hulled and dried on raised beds.