I Wayan Arca is a second generation farmer hailing from Ulian village in Bali, Kintamani. When we first met, they did not have their own mill and Hungry Bird had just begun as a small coffee roaster; in essence we grew together. After working closely together and purchasing his coffee for 2 years, they were finally able to afford to build their own coffee mill. Where they started to buy cherries from other families in the area, as well as provide necessary income for an improved way of life for approximately twenty families.

This coffee is another experimental batch where we used the method of dry fermentation. What could be considered as an aggressive process, ripe coffee is first pulped then moved to large

tanks without added water. This exposes the coffee more to the effects of oxygen. Creating a fuller, rounder body with pronounced acidity.