I am not a coffee drinker, but since I went tour with my client, Karl, coffee supplier in Kuala Lumpur, then that day I had to drink about 4 to 5 cups of coffee during the day which make me a wake the next 24 hours. (by the way, this is the second part of Arabica coffee hunt in Bali.)
On our last tour searching for coffee, we went to Kintamani and Menangi village. Karl, my client, was very happy there that he could taste the real Bali coffee.
On this tour, we went to a different route; to Banyuatis village. Banyuatis village is a very popular village in Bali as coffee producer.
On the way to Banyuatis, we stopped at Candi Kuning market. For locals, this place seems to be a must stop. We stopped for about twenty minutes there for getting fruit and snacks.
In Banyuatis village, an hour later, we stopped at a restaurant called Ngiring Ngewedang. It was quite interesting that this difficult-to-pronounce-name-restaurant for westeners actually means "let's have some coffee."
So, Karl decided to have a bit of tasting. The manager took us around to see a demonstration on how the coffee bean was dried in the sun, then roasted, grounded, and made it powder. There were there kind of coffees: Robusta, Arabica, and Special Quality (but did not explained what Special quality was, I thought it was a blend of coffee).
Karl decided to buy a 200 gram of Arabica coffee bean to try at home. He felt that he had to make it himself to get the real taste of the coffee, because the one served there was to watery for him.
We jumped in to the car and head down to Mayong we stopped at a home industry (coffee producer) called Mawar. We dag some info on how the made coffee.
Pak Ketut, the owner, and his family were very welcoming and happily explained to us how he made processed the coffee. He said he only collected Robusta coffee from around the village to process.
Arabica coffee (which he reffered to as the real Bali coffee) was hard to find nowadays. They only got the Robusta coffee from around the villages (Munduk, and Banyuatis village are the nearby villages).
Those are the places that we visited for this coffee tour. According to Karl, this tour with coffee hunt mission was accomplished well. Having to taste many different kind of coffees, sniffing at different beans (roasted and raw), made my coffee experiece and skill become higher. But even writing this post, I have sore throat.