Bali · Kintamani Highlands
Deep Soil
Medium / Dark Roast · 12 oz (340g)
Single-origin from the Kintamani Highlands of Central Bali. Grown on volcanic loam by farmers organized through the traditional Subak Abian cooperative structure. Hand-picked, wet-hulled, and sun-dried on raised beds. The anchor of our lineup.
Origin & Details
- Region
- Kintamani Highlands, Central Bali
- Elevation
- 1,200 to 1,700m
- Process
- Wet-hulled (Giling Basah)
- Varietal
- Bourbon, Typica, Catimor
- Roast
- Medium / Dark
Grown on volcanic loam under the shade of pine and citrus. The Subak Abian cooperative blends ancestral farming with specialty-grade processing. The wet-hull method gives the bean its signature deep body and smooth finish before it ever reaches a roaster.
Grind Reference
Whole Bean is always best. Aromatics begin escaping the moment coffee is ground. If you own a burr grinder, buy whole and grind right before you brew.
If you don't, we calibrate three pre-ground profiles for their methods:
- Fine
- Near table-salt. Espresso and Moka Pot.
- Drip
- Coarse sand. Pour-over, Chemex, drip machines.
- Coarse
- Rough sea salt. French Press and Cold Brew.
Shipping
Free shipping on orders over $40, continental U.S. Orders ship within 1 to 3 business days of placement.
Grind Primer
Why whole bean wins.
Coffee starts losing flavor the moment it's ground. Whole bean keeps aromatics locked in until you brew.
A whole bean has a sealed surface. Grinding exposes the oils and CO₂ that carry flavor, and they begin to dissipate in minutes.
Pre-ground coffee starts to taste flat within days. Whole bean holds its character for weeks after roasting, then you grind only what you need.
Different brew methods want different grind sizes. A burr grinder lets you dial it in for pour-over, espresso, French press, or cold brew from the same bag.
No grinder? No problem. We grind to order for the three most common brew methods, and seal the bag within minutes.
Origin
The Kintamani anchor
Deep Soil comes from the Kintamani Highlands of Central Bali, where coffee grows between 1,200 and 1,700 meters on volcanic slopes near Lake Batur. Farmers work within the Subak Abian system, a traditional Balinese cooperative rooted in balance between people, nature, and the spiritual world. The wet-hull process gives you a cup you will not find elsewhere: smooth, full bodied, earthy with baker's chocolate, orange peel, juniper, and molasses.
All Origin StoriesPairing Recommendation
Shop CoffeeHow to brew
Three ways to make Deep Soil sing.
Pour-over / Chemex
Drip- Bloom: 22g coffee with 50g water at 200°F. Wait 30 seconds.
- Pour in slow spirals up to 352g total.
- Total brew time 3:00 to 4:00. Let cool slightly.
French Press
Coarse- 30g coarse grounds to the press.
- Pour 450g water at 200°F. Lid on, plunger up. Steep 4 minutes.
- Press slowly. Pour immediately. Do not let it sit.
Espresso
Fine- 18g dose, tamp firm. Lock in.
- Pull 36g in 25 to 30 seconds at 9 bar.
- Look for a honey-like stream and golden crema on top.
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