Kintamani, Bali / Wet-Hulled
Dark Chocolate · Molasses · Brown Sugar
Dark chocolate, molasses and brown sugar notes at our deepest roast. Coffee only—no added flavoring.
Single Origin / Kintamani, Bali
Taste & Origin
Bali
Kintamani · Indonesia
Grown at 1,200–1,600 m
Orders generally ship within 2–5 business days. Standard delivery generally takes another 1–5 business days after the carrier receives your package. These are estimates, and weekends and holidays are excluded.
Shipping is $5 per actual delivery. Coffee prices exclude delivery and applicable tax. Subscriptions on different schedules can have separate delivery charges.
Choose Whole Bean if you have a grinder and want to grind for your brewing method. Ground is a drip grind for a drip coffee maker. Both options contain 12 oz (340 g).
Storage. After opening, store your coffee in an airtight, opaque container in a cool, dry cupboard, away from sunlight, heat and moisture. For Whole Bean, grind only what you need just before brewing.
About 17 Brews At 20 g Each; Your Recipe Determines the Yield.
Discover Your CoffeeThe Coffee, Up Close
Look for dark chocolate first, then the sweetness of molasses and brown sugar alongside it.
Return to the cup as it cools. Notice how you experience those notes, and which part of the coffee you enjoy most.
Tasting notes describe the coffee. Individual cups vary.
Stonebloom is medium-dark: the deepest roast in our three-coffee collection. Its tasting notes move toward dark chocolate, molasses and brown sugar.
Sunwoven is medium-light; Rainlight is medium. Roast helps you find a starting point. Origin, process and brewing also shape what you taste.
A coffee bean has a protective layer called parchment. In wet-hulling, that layer is removed while the bean still holds moisture.
The beans finish drying after hulling. That order distinguishes Stonebloom’s preparation from Sunwoven’s natural process and Rainlight’s washed process.
Coffee is prepared and dried before it is roasted. Wet-hulling changes the order of those steps: the protective parchment comes off before the final drying is complete.
For Stonebloom, wet-hulled preparation is one part of the story. Kintamani’s growing landscape, the medium-dark roast and your brewing choices bring the rest into your cup.
Stonebloom comes from Bali’s Kintamani Highlands, where coffee grows in volcanic soil at 1,200–1,600 metres.
That meeting of living plant and mineral ground inspired the name. Wet-hulled preparation and a medium-dark roast give this coffee its own place in the collection.
Start with one part coffee to sixteen parts water for pour-over or drip. Adjust the next cup to your taste.
Use Whole Bean and grind for your brewer. Our Ground option is a drip grind for a drip coffee maker.
Slide to size your recipe.
About 17 brews from a 340 g bag at 20 g each. Your recipe determines the yield.
Find Your Method
Pour-over, drip, espresso, moka, French press or cold brew. Start with a recipe for the way you make coffee.
Explore the Brewing GuideA Good Find, Shared
While traveling, I was served a pour-over with an amber glow and a flavor I hadn’t expected from coffee. That cup changed what I looked for in my morning brew—and became the starting point for Zaya.
That discovery was never about finding just one style of coffee. Stonebloom opens another side of the collection: dark chocolate, molasses and brown sugar notes, with our deepest roast as your starting point.
Stonebloom takes its name from coffee growing in Kintamani’s volcanic soil: a meeting of plant and mineral.
— Ryan, Founder
Three single origins. A different starting point in each cup.
Ethiopia
Fruit & Milk Chocolate
Medium-Light / Natural
Amazonas, Peru
Salted Caramel & Citrus
Medium / Washed
Kintamani, Bali
Dark Chocolate & Molasses
Medium-Dark / Wet-Hulled
