Kintamani, Bali → Vászoly, Hungary

Grown in Kintamani.
Roasted in Hungary.

We grow coffee in the Kintamani highlands, process and mill it ourselves, and roast it in a small batch roastery by Lake Balaton.

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Origin

Coffee under the canopy.

Kintamani lies in Bali's volcanic highlands, on the slopes around Mount Batur. The coffee grows in shade, with banana plants and tall trees overhead and coffee underneath, on hillsides shared with our neighbours' farms.

Forested ridge above the coffee plots, seen from the drone
The ridge above the plots. Kintamani, Bali.
Coffee shrubs growing beneath banana plants and tall shade trees
Coffee growing under banana and shade trees. Kintamani, Bali.
People

The people behind it.

Ibu Ketut and Pak Nyoman farm our land in Kintamani, tree by tree. And we are not alone on the hillside: we work together with the coffee farms around us.

Ibu Ketut pouring parchment coffee from a basket, with a man in a Portus Beans shirt on the step
Ibu Ketut pouring parchment on the step. Kintamani.
Ibu Ketut in a bucket hat looking down at coffee in her hands
Ibu Ketut checking the parchment by hand.
A picker in an orange high visibility shirt reaching into a coffee tree
Picking.
Ibu Ketut picking cherries from a coffee tree
Ibu Ketut at the tree.
A man in orange boots sitting in the workshop next to the red huller
The workshop, next to the huller.
Ibu Ketut crouching over a bucket, sorting coffee in her palm
Ibu Ketut sorting.
Process

From the tree to the cup.

  1. 01

    Picking

    Ripe cherries are picked by hand, tree by tree.

  2. 02

    Drying

    For our natural coffee the whole cherry dries on raised beds under a clear roof, with the fruit still around the seed.

  3. 03

    Hulling

    Once dry, the cherries go through the huller, which cracks the dried fruit and parchment away from the bean.

  4. Hands sorting green coffee on a bamboo sieve
    04

    Sorting

    The green coffee is winnowed and sorted by hand on bamboo sieves.

  5. 05

    Roasting

    Small batches, roasted to order. Our roastery in Bali today, and Vászoly, Hungary from this winter.

  6. 06

    The cup

    Espresso, filter, whatever you brew. The last step is yours.

Inside the cherry

Everything in the cherry has a use.

This is what comes out of the huller once our natural coffee has dried. The whole cherry goes in, and three things come out. Hover or tap each one.

Macro photograph of hulled coffee: curled dried cherry skins, papery parchment and green beans

Straight out of the huller: skin, parchment and bean. Kintamani, Bali.

01

Dried skin and fruit

The outer cherry, dried around the seed. This is cascara, a naturally sweet tea we sell alongside our coffee.

02

Parchment

A thin papery shell wrapped around each bean. The huller cracks it off, and the flakes blow away when we winnow.

03

Green coffee

The seed itself. This is what we sort, bag and ship to Hungary to roast.

Coffee

Three to start.

Two coffees and a tea made from the cherry itself. In 250 g and 1 kg bags from December.

Portus Beans Kintamani bag label, sage green and navy with a hand drawn hillside
Natural process · Medium roast

Kintamani

Bali, Indonesia

  • Brown sugar
  • Citrus
  • Jasmine
Portus Beans Aceh Gayo bag label, orange and blue with a hand drawn hillside
Semi-washed · Medium roast

Aceh Gayo

Sumatra, Indonesia

  • Dark chocolate
  • Herbs
  • Earthy
Portus Beans cascara tea label, pale blue and crimson with a hand drawn hillside
Coffee cherry tea

Cascara

Kintamani, Bali

  • Rosehip
  • Hibiscus
  • Dried cherry
For cafés · Budapest & Madrid

Pour something nobody else in town has.

  • Indonesian single origins you won't find elsewhere in town: Kintamani from where we farm in Bali, and Aceh Gayo from Sumatra.
  • Roasted in small batches in Hungary, with the roast date on every bag.
  • Delivered in 1 kg bags. Minimum order 10 kg.
  • Ask for a free 250 g sample.
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Back of a farmer wearing a Portus Beans t-shirt with the coffee tree logo