SINGARAJA, Bali (BPN) – The Buleleng Tourism Office is planning to create a coffee destination in Munduk village, considering the history and local culture that supports the implementation of this agro-tourism in North Bali.
According to the head of the Buleleng Tourism Office, I Gede Dody Sukma Oktiva Askara, this agro-tourism and eco-tourism destination could be an additional selling point for Buleleng tourism, especially in Munduk Village.
Dody is also planning to hold the North Bali Coffee Festival as an event where coffee communities, hotels, restaurants and coffee shops in Buleleng regency can promote the processing of Buleleng coffee.
Speaking at the opening of Heritage Coffee Farm & Roastery in Munduk Village, Buleleng on Wednesday (May 15), Dody said, “We will hold this (North Bali Coffee Festival) during the peak season to synergize the coffee heritage in North Bali with the increasing number of tourist visits, not just for local consumption.”
Meanwhile, Gede Pusaka Harsadina, owner of Kopi Banyuatis and founder of Heritage Coffee Farm & Roastery, said he and related stakeholders are ready to help make Buleleng a destination for coffee lovers.
According to him, by showcasing the origins of how a cup of coffee is made, Buleleng coffee can be an unforgettable tourist experience rather than just being interpreted as a commodity.
“Munduk Village was developed as a coffee growing centre by the Dutch colonialists before Indonesia’s independence. The temperature and altitude factors of the village were the main reasons for cultivation,” he said.
In relation to the Heritage Coffee Farm & Roastery, Pusaka said his new business unit aims to showcase the history or origins of how a cup of coffee is made.
Saka explained that the coffee served at the Heritage Coffee Farm & Roastery is homemade and comes from beans grown in a garden near the café, and visitors can experience how the trees are planted.
Saka said he has prepared 70 hectares of land for cultivation. The seeds have been sown and planted, and Saka expects the coffee plantations to be ready for harvest in about 2 years.
According to Saka, the name Heritage refers to the origins of the coffee here, from the plantation land inherited from his ancestors, to the processing techniques, which use traditional methods passed down from generation to generation of coffee farmers in Buleleng.
The taste of traditionally processed coffee, said Saka, is very different from coffee beans processed using full or semi-wash methods.
“We do the processing traditionally. So it is dried in the sun for several weeks, then sorted and processed in the roastery,” Saka concluded.
