Apparently, coffee peels that grow at an altitude above 1500 meters, thicker and more nutritious than coffee skin that grows in the lower region. Well, the taste of the "Wine" taste produced by this fermented coffee skin seeps into the processed coffee beans. Because, coffee beans are very sensitive to the aroma in the environment (because Kintamani Coffee Food has a little taste of orange flavor).
Sensation of flavor and aroma "Wine" is very strong in this Coffee occurs because in the processing of this Coffee, it takes up to 45 days. During this period, all the aromas produced by this fermented coffee skin are absorbed by the coffee beans.
Once dry, then the whole coffee beans are ground to produce ready to roast coffee beans. Here the problem arises again, because of this complicated process. When milled, more than 50% of the coffee produced is broken and not feasible to be roasted into high quality coffee.