Healthy soil is the foundation of quality coffee. We focus on building soil fertility by returning organic matter to the ground, protecting it from erosion, and supporting the microorganisms that keep the ecosystem working.

Building Fertility

We return coffee processing by-products back to the soil instead of treating them as waste. We create our own compost on-site from the outer layer of the coffee cherry (exocarp). We mix it with rice husk and manure we source from local farmers, add beneficial microorganisms, and let it ferment. Using materials from the local area means the microorganisms are already adapted to our soil and climate, helping them work more effectively. During processing, the thin inner layer of the bean (silverskin) is separated and spread as mulch around plants to keep moisture in and suppress weeds. This approach keeps nutrients cycling through the farm and cuts down our need for outside inputs.

Protecting the Topsoil

Kintamani's steep slopes and heavy rainfall mean erosion is a real risk. To protect the topsoil, we use terraces called "gulud" (1.0-1.5 meters wide) built along the land's contour. They slow down water runoff, help water soak in, and stop soil from washing away. The root systems from our agroforestry plantings help too, holding soil in place. We manage weeds by hand or with mulch instead of herbicides. It takes more work, but herbicides would kill the soil microorganisms we're trying to build up.

Why It Matters

Soil health isn't just about avoiding damage. It's about building fertility that lasts. When soil microbes are healthy, organic matter breaks down the way it should, nutrients move through the system, and plants get stronger. 

This matters for the long term too. Soil with good organic matter and active biology handles climate stress better, holds water when it's dry, and bounces back after heavy rain. We're not just thinking about this harvest. We're building soil that will grow quality coffee for years to come.