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GP2022 brings taste of Kintamani-Bali coffee to the world
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Sipping coffee before or after a long conference can be both a delightful and also a useful experience.
Many coffee enthusiasts believe that caffeine helps wake them up while drinking the beverage in the afternoon can decrease fatigue.
It comes as no surprise, therefore, to learn that coffee has become one of the favorite beverages served at various meetings, ranging from those with a handful of local people to large and high-profile international conferences with thousands of delegates.
Indonesia is home to various types of specialty coffees, with Kintamani-Bali coffee being one of them.
Kintamani-Bali coffee, known for its unique taste and low acidity level, became the main indulgence on the sideline of the Seventh Session of the Global Platform of Disaster Risk Reduction (GP2022) in the Bali Nusa Dua Convention Center, Bali, from May 23 to 27.
Throughout the five-day conference, international delegates and participants from a range of countries were served Kintamani-Bali coffee for free, making them exuberant about the beverage.
Aside from its unique bitter taste, Kintamani-Bali coffee also has a bold, robust smell.
Bertha Garcia, a Peruvian environmental activist said: “I got to fly 30 hours to GP2022 and this is the first time I’ve visited Indonesia. My impression after walking around and tasting Bali [food and coffee] is that they are very delicious.”
Walter Taurai Chari, a Zimbabwe journalist, also expressed the same view. This is the first time he’s had Kintamani-Bali coffee and he also enjoyed it.
“There are some delicious coffees in Africa, but Kintamani coffee is also delicious. I drink it every day during my stay here,” he told the Media Center team.
Kintamani-Bali coffee, like other exported coffee brands in Indonesia, is under the category of creative economy products.
Earlier, Tourism and Creative Economy Minster Sandiaga Salahuddin Uno said he hoped the GP2022 could pave the way for Kintamani-Bali coffee to spread throughout the world and eventually boost Indonesia’s coffee exports.
"An international forum is a very good [opportunity] to introduce and promote Indonesia’s best quality coffee to delegates from all over the world. Kintamani-Bali coffee is one of them. Many delegates love the smell of Kintamani-Bali coffee,” said Sandiaga.
Kintamani-Bali coffee is an Arabica coffee planted at a high altitude of more than 900 meters above sea level. It is grown on the slopes of Mt. Batur, Bali.
According to the Indonesian National Standard (SNI) and the Specialty Coffee Association of America (SCAA), Kintamani-Bali is made of top-quality coffee beans with less than five defects per 30 grams.
Every type of coffee has its own story behind it, be it the aforementioned health benefits, the origin, how it is grown and processed, and so on. But without going deeper into the issue, the most common fact that coffee lovers often talk about is the taste.
An article titled “Coffee Lovers Must-Know: These are 10 Characteristics and Facts of Bali Kintamani Coffee” on flokq.com reveals how Kintamani-Bali coffee, Arabica type, has taste characteristics that are different from other coffees in Indonesia, making it a favorite among travelers to the Island of the Gods.
“There is a fresh sour taste like the taste of citrus fruits but does not leave a trace [aftertaste] in the mouth,” the article says.
Bali-Kintamani coffee also does not emit a spicy aroma like other types of coffee in other areas.
“Of course, this is more suitable for those of you who don’t like the bitter taste of coffee,” it adds.
“The acidity level is also lower than Robusta coffee. Not surprisingly, this type of coffee is popular among local and international tourists.”
The fact that most of the coffee plantations in Bali grow their coffee cherries alongside citrus fruits may explain the delicious fruity taste in the cup of coffee.
There are many types of coffees in Indonesia, but Kintamani-Bali coffee is becoming increasingly popular among global coffee lovers.
