Bali Karana

“Coffee from Bali has been part of our offer for the fourth year now, sourced from Mikael Jasin, who back in 2018 decided to help local producers create coffees worthy of the world’s top barista competitions. Thanks to this effort, this lot from the Karana community has become a coffee you’ll remember—and I believe you’ll fall in love with it. And Mikael, World Barista Champion 2024, sends his greetings to you all!”

Cooperative/Farm: Karana Community (377 smallholder farmers)
Country: Indonesia (Bali)
Location: Batukaang, Kintamani region
Varieties: S795 (Jember), Kartika
Processing: Washed
Altitude: 1,200 m a.s.l.
Harvest: May – October 2025

Producer Story

Coffee from the Karana community is part of Mikael Jasin’s project So So Good Coffee, which aims to elevate Indonesian coffee to a world-class level through modern approaches to processing and fermentation. As a result, these coffees improve year after year, maintain consistent quality across seasons, and allow local communities—such as Karana—to earn significantly better income than is typical in Bali.

The Karana community represents the collective effort of 377 smallholder farmers from the Kintamani region on the island of Bali. The group is deeply rooted in traditional Balinese culture and Hindu traditions, reflected in their harmonious relationship with agriculture and local heritage. Farms are located at an average altitude of 1,200 m a.s.l. and cover a total area of 477 hectares.

Sustainability lies at the heart of Karana’s approach. Farmers use composting, avoid chemical sprays, and plant shade trees to support ecological balance. In addition to coffee, they grow oranges, vegetables, and other crops, increasing biodiversity. Thanks to private donations, a new cooperative dry mill has been built, providing farmers with efficient processing facilities during and after the harvest.

The cultivated varieties are also noteworthy. S795 (also known as Jember) thrives in Bali’s volcanic soil and is valued for its resilience. The Kartika variety, although more susceptible to pests, is sought after for its exceptional flavor profile and is considered a local natural mutation of the Catuai variety.