1. KOPI ARABIKA KINTAMANI BALI (KINTAMANI BALI ARABICA COFFEE)
DR. IR. H. RIYALDI, MM
DIRECTORATE GENERAL OF ESTATE CROPS, MINISTRY OF AGRICULTURE OF INDONESIA
NATIONAL EXPERT TEAM ON GEOGRAPHICAL INDICATION, MINISTRY OF LAW AND HUMAN RIGHTS OF INDONESIA

2. DEVELOPMENT PHASE KINTAMANI BALI ARABICA COFFEE
BEFORE 2002 :
HAVE NO REPUTATION AS GOOD QUALITY COFFEE
DRY PROCESSING SYSTEM
GREEN AND RED BERRY HARVEST
HYGIENICITY OF COFFEE PROCESSING QUESTIONED
STANDARD PRICE
LOW LEVEL COLLECTIVE ACTION (ESPECIALLY AT FARMERS LEVEL)
2002 – 2008 : GI PROCESS
CHOICE OF KINTAMANI COFFEE
STUDIES ON AGRONOMY, TECHNOLOGY, SUPPLY CHAIN ETC
BUILD GI MANAGING GROUP (PRODUCERS, PROCESSORS, BUYER, PROVINCIAL
GOVERNMENT, ICCRI, CIRAD)
RED BERRY HARVEST
WET PROCESSING SYSTEM
STRENGTHENING FARMERS ORGANIZATION (SUBAK ABIAN AT VILLAGE LEVEL)
BUILDING BOOK OF REQUIREMENTS
2008- PRESENT :
05 DECEMBER 2008, PROTECTED GI FOR KINTAMANI BALI ARABICA COFFEE
COFFEE PRODUCTION AND COFFEE PRICE INCREASE
FARMERS ORGANIZATION AND GI MANAGING GROUP ACTIVE AND STRENGTH

3. BOOK OF REQUIREMENTS CONSIST INFORMATION OF : REGISTERED GI PRODUCT :
- PROPOSED GI NAME
TYPE OF THE SPECIALTY PRODUCT
SPECIFIC CHARACTERISTIC
DESCRIPTION OF TERITORY (HUMAN AND NATURAL FACTORS)
DESCRIPTION OF PRODUCTION AREA
HISTORY AND TRADITION
PRODUCTION METHODE AND PROCESSING
CONTROL AND TRACEABILITY
LABELLING
ORGANISATION OF APLICANT
REGISTERED GI PRODUCT :
KOPI ARABIKA KINTAMANI BALI
(KINTAMANI BALI ARABICA COFFEE)

4. CODE OF PRACTICE KINTAMANI BALI ARABICA COFFEE
PRODUCTION AREA :
DISTRICT OF BANGLI, BEDUGUL AND BULELENG, BALI PROVINCE
PRODUCTION PROCESS AND PRODUCT SPECIFICATION :
ARABICA COFFEE CULTIVATED IN THAT AREA SINCE 1800
COFFEE VARIETIES : B1, S 795, USDA 762, KOBRA AND KARTIKA
GROWN UNDER SHADE, COMBINED WITH OTHER CROPS
ALTITUDE MORE THAN 900 M, COOL AND DRY CLIMATE, 6-7 MONTHS RAINY
SEASON AND 4-5 MONTHS DRY SEASON.
- ORGANIC CULTIVATION, RED BERRY HARVEST, WET SYSTEM PROCESS,
12-36 HOURS FERMENTATION, 14 DAYS SUN DRY.
MAXIMUM 12 % MOISTURE CONTENT, PACKED IN BAG WITH CODE OF
PROCESSING UNIT, PRODUCTION YEAR, LOT NUMBER AND GI LABELL
MEDIUM TO HIGH ACIDITY, LESS MARKED BITTERNESS, STRONG AROMA WITH
LEMONY TASTE
PRODUCTION AREA :
41 VILLAGES, 3201 FARMERS, HA, 2,5 MILLION COFFEE BUSH, 30 PRO-
CESSING UNIT.

5. DESCRIPTION OF KINTAMANI BALI ARABICA COFFEE (KOPI ARABIKA KINTAMANI BALI)
Kintamani Bali coffee is a wet processed arabica coffee. The GI protection will concern the green coffee or roasted / ground coffee obtained from the Kintamani fully washed arabica

6. SUN DRYING PROCESS OF PROTECTED GI KINTAMANI BALI ARABICA COFFEE.

7. IMPACT ON ECONOMIC, ENVIRONMENT, SOCIAL AND CULTURAL
- MORE BUYER COMING TO KINTAMANI
PRICE ALMOST DOUBLED THAN NON GI ARABICA COFFEE
> GI KINTAMANI ARABICA COFFEE +/- US$ 3,5/KG GREEN COFFEE, NON GI
ARABICA COFFEE +/- US$ 2/KG GREEN COFFEE
> TOTAL PRODUCTION +/ TON/YEAR, ADDED VALUE US$ 1.5/KG,
TOTAL ADDED VALUE +/- US $ /YEAR
> ADDED INCOME PER FARMERS +/- US $ 1.220/YEAR(TOTAL FARMERS)
- BETTER INCOME AND PROSPERITY
MORE DEMAND FOR GI KINTAMANI BALI ARABICA COFFEE
BETTER COFFEE CULTIVATION, BETTER PRODUCTIVITY
BETTER PRODUCT QUALITY
BETTER ENVIRONMENT CONDITION (ORGANIC AND TERRACERING SYSTEM)
BETTER AND MORE STRENGTH COLLECTIVE ACTION

8. Thank you
for
your attention