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

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

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)

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, 2.611 HA, 2,5 MILLION COFFEE BUSH, 30 PRO- CESSING UNIT.

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

SUN DRYING PROCESS OF PROTECTED GI KINTAMANI BALI ARABICA COFFEE .

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 +/- 2.600 TON/YEAR, ADDED VALUE US$ 1.5/KG, TOTAL ADDED VALUE +/- US $ 3.900.000 /YEAR > ADDED INCOME PER FARMERS +/- US $ 1.220/YEAR(TOTAL 3.201 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

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