Thanks to the rich volcanic soils and microclimate, coupled with the traditional agricultural practices in the Kintamani region, Bali, the Sweet Lakshana Honey is an exceptional microlot.
It is produced using a method in which the newly harvested, ripe and bright red coffee cherries are de-pulped, leaving a sticky mucilage reminiscent of honey, hence the process name. It is later laid out to dry without washing, accentuating the natural sweetness on the beans. As the coffee is drying, the mucilage oxidises and darkens in colour.
This results in a bright and sweet cup, while retaining profiles true to its Balinese characteristics, making it a magnificent cup.