From the volcanic heights of Bali, this particular coffee has been processed using a technique different from the fully wet process that is normally used by the larger farms in Bali. The coffee we are roasting today employs a semi-washed technique that allows for greater development of character and rusticity more akin to neighboring Sumatra or Sulawesi. The result should be outstanding when taken into Full City+ and for the test cupping I even roasted some to Vienna to have a full range of roasts to test when setting the target for today's Roastmaster. We decided that the Full City+ roast had the best overall character: bittersweet chocolate, strong tobacco notes, and the brooding character Tom speaks of in the reveiw. The lighter roasts we cupped had no redeeming qualities whatsoever. It is interesting to roast this coffee after roasting so many Centrals and Africans which can taste great, albeit different, at a wider range of roasts. The Bali Kintamani is a coffee that tests the roaster's patience as first crack didn't happen on the Probat until 15:00 into the roast at around 404 degrees. I then had to keep the roast going until the thermo-probe read 450 degrees and I could hear just the slightest hint of second crack coming on. This happened routinely at the 18:30 minute mark, it never ceases to amaze me how consistent the Probat performs with the same temperature being reached at nearly the same time batch after batch. That is, of course, if each batch has been carefully weighed out beforehand.