The highly anticipated Singapore National Coffee Championship (SNCC) 2026 returns from 15 to 17 July 2026, bringing together the nation’s leading baristas and coffee professionals in a dynamic showcase of skill, creativity and craftsmanship. Organised by the Singapore Coffee Association (SCA), the flagship competition will be held at Sands Expo & Convention Centre, Level 1 Halls A, B & C. It is co-located with SIGEP Asia, the third Asian edition of the world’s leading Italian international artisan gelato, pastry, bakery and coffee trade show SIGEP World, alongside other F&B trade events, Specialty Food & Drinks Asia (SFDA) and Restaurant Asia. “SNCC is an important highlight within SIGEP Asia, bringing together top coffee talent alongside a wider ecosystem of F&B professionals, brands and buyers,” said Ilaria Cicero, Chief Executive Officer of IEG Asia. “This creates a unique platform where craft meets commerce, enabling meaningful industry connections while strengthening Singapore’s position as a regional hub for the coffee and café sector.” SNCC 2026 continues to serve as Singapore’s premier competitive benchmark for excellence across Singapore’s coffee and cafe industry, anchored in the highest standards of specialty coffee. More than a showcase, the championship plays a critical role in setting professional standards, elevating the barista profession, and promoting best practices in coffee preparation. It also supports the development of local talent by providing a recognised pathway for competitors to advance onto the international stage, while encouraging continuous improvement and craftsmanship across the community. “We’re proud to see the Singapore National Coffee Championship continue bringing the coffee and cafe community together each year, creating a platform for baristas and coffee professionals to refine their craft, exchange ideas, and push the industry forward. At its core, SNCC is not about defining what ‘good coffee’ is, but about creating a space for baristas, professionals, and the wider community to explore, experiment, and express their craft. Beyond the competition itself, the annual event reflects the continued growth and vibrancy of Singapore’s coffee scene, while giving local talents the opportunity to showcase their skills and creativity on both the local and international stage. This year, we continue to focus on stability and consistency as important foundations of the craft, while still encouraging individuality and expression within the coffee community,” said Victor Mah, President of the Singapore Coffee Association. Four national championships, one international pathway This year, a total of 67 competitors will compete across four core categories, with returning champions set to heighten the competition — including 2024 TIMEMORE Singapore National Brewers Cup (SNBrC) winner Elysia Tan, Singapore National Latte Art Championship (SLAC) 2025 champion Lee Yip Choon, and back‑to‑back 2024 and 2025 Singapore Cup Tasters Championship (SCTC) champion Tan Yi Xin. At the same time, more first-time competitors are stepping forward to hone their craft and pit themselves against returning cha mpions and experienced competitors. The rising participation reflects a maturing and increasingly competitive coffee scene in Singapore, with a growing pool of talent pursuing coffee as a professional craft while actively benchmarking themselves against international standards. The Singapore National Barista Championship (SNBC) challenges participants to demonstrate their technical expertise in crafting espresso-based beverages across espresso, milk and signature beverage courses. The National Champion will go on to represent Singapore at the World Barista Championship. Focusing on the craft of manual coffee brewing, the TIMEMORE Singapore National Brewers Cup (SNBrC) highlights participants’ skills in hand-brewed coffee preparation, while emphasising brewing precision and service excellence. The Brewers Cup Champion will represent Singapore at the World Brewers Cup. Celebrating the visual artistry of coffee, the Singapore National Latte Art Championship (SLAC) challenges competitors to use advanced milk-pouring techniques to craft intricate latte art designs. Judging criteria include symmetry, contrast, creativity and overall visual presentation. The winner will go on to compete at the World Latte Art Championship. The Singapore Cup Tasters Championship (SCTC) is a fast‑paced test of palate accuracy and sensory skill that challenges competitors to identify subtle flavour differences across specialty coffees. The champion will represent Singapore at the World Cup Tasters Championship. Together, these competitions spotlight the breadth of talent and craftsmanship within the specialty coffee industry. As with previous editions, each national champion will go on to represent Singapore at World Coffee Championships 2027, competing alongside top coffee talents from around the world. Strong industry support/Key presenters and sponsors SNCC 2026 is proudly supported by a diverse line-up of brands and partners across the specialty coffee and wider F&B industry. Returning as key presenter for the Singapore National Brewers Cup (SNBrC), TIMEMORE also serves as the official provider of drippers, servers, brewing equipment and filter grinders. Other key strategic partners include GFS Everpure as the Official water filtration system partner; CP Meiji as the Official dairy milk partner for SNBC and SLAC; Pastry World as the Official pastry partner; Six Four and T&Z as the Official espresso grinder and machine partners for SNBC and SLAC, respectively; Cafeva as the Official cleaning product; and Scotsman as the Official ice provider. Supporting sponsors include Hario, a renowned Japanese company specialising in the design and manufacture of quality heatproof glass, and Cafe Specialists, a Singapore-based distributor of coffee beans, machines, and accessories. Visitors can look forward to a dynamic lineup of live competition showcases featuring some of Singapore’s top coffee professionals. From precision brewing and espresso preparation to latte art and sensory tasting challenges, audiences will get an up-close look at baristas demonstrating exceptional technical skill, creativity and craftsmanship in real time. Beyond the competitions, SNCC 2026 also reflects the continued growth and vibrancy of Singapore’s specialty coffee community, bringing together industry professionals, cafés and coffee enthusiasts over a shared passion for the craft.

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In a nod to Vietnam’s rich coffee heritage, Alma Resort Cam Ranh’s barista cycles up to guests’ pavilions and handcrafts their brew before them. As part of the next-level room service, guests choose from four signature coffees: bold and robust iced black coffee; smooth iced white coffee with condensed milk; sweet and creamy Vietnamese-style classic bạc xỉu; and salted coffee with a unique savory-sweet blend. The service, called “The Essence of Vietnamese Coffee, Brought to Your Door”, is available to guests staying at the resort’s oversized one-, two- and three- bedroom suite pavilions The barista cycles up the pavilion with fresh ingredients and prepares the coffee in the privacy of the guests’ accommodation. The service, available from 11am-5pm daily, celebrates Vietnam’s strong coffee culture, and the country’s position as the world’s second-largest coffee exporter, after Brazil. “Our immersive in-room coffee service opens the door to experiencing Vietnam’s authentic coffee culture through a personal moment of Vietnamese tradition,” said Alma’s managing director Herbert Laubichler-Pichler. “Vietnamese coffee is so much more than a beverage; it’s a vibrant part of daily life in both upscale cafes and at street-side stalls.” Facing the ocean, the spacious suite pavilions range in size from 147sqm to up 214sqm and offer balconies or terraces with sweeping views of the sea, where traditional sampans and coracles still ply the waters and islands are strewn just offshore. Contemporary and crisp, the beach front two-bedroom suite pavilions with terraces, and one-, two- and three-bedroom suite pavilions with their own private pools are within reach of the waves. The ocean view two-bedroom suite pavilions with terraces, and one-, two- and three-bedroom suite pavilions with private pools are set amongst the resort ground’s elevated pathways, close to the pools landscaped on terraces leading down to the beach. The suite pavilions with private pools also boast decks with sunbeds. The suite pavilions with terraces offer a private jacuzzi. In addition to views of Long Beach, the suite pavilions feature master bedrooms with soaking bathtubs and separate rainwater showers, huge living rooms with massive sofas and their own large bathrooms, kitchen and dining areas. Second and third bedrooms also each feature ensuites, making the premium accommodations ideal for families and multigenerational travel. They are equipped with all sorts of amenities and gadgets for boosted holiday luxury including sensor-controlled air-conditioning, Bluetooth televisions, ample closet space, tea and coffee making facilities, and more. For more information or to make a booking at Alma Resort Cam Ranh, visit alma-resort.com, call +84 258 399 1666 or email info@alma-resort.com

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Blue Bottle Coffee has officially opened its newest cafe at Paragon, marking its first location in Singapore’s iconic lifestyle precinct and its first Southeast Asian location with both indoor and alfresco dining, in continued partnership with Valiram, Asia-Pacific’s leading luxury and lifestyle retail specialist. Building on the success of their first cafe at LUMINE Singapore, this new outlet reflects Blue Bottle’s ongoing commitment to crafting exceptional coffee experiences while deepening its connection with the local community. Having partnered with Valiram to build its first Southeast Asian outlet, Blue Bottle’s continued collaboration with Valiram is testament to its commitment to growing sustainably in Singapore and Southeast Asia. Together, the brand plans to open over 10 cafes in Singapore by 2027, with plans to expand further in the region. First established in Kuala Lumpur, Malaysia, in 1935, Valiram brings its 90-year legacy and presence across nine countries, with a track record of building and growing global luxury, lifestyle, and fashion brands in the region. “We’re proud to open our second cafe in Singapore with the continued support of Valiram,” said Kester Whitaker, Chief Growth Officer and Head of Asia at Blue Bottle Coffee. “Together, we’re creating spaces that invite guests to slow down and enjoy beautiful coffee moments, crafted with care, and rooted in our shared values of hospitality, design, and quality.” Mukesh Valiram, Executive Director of Valiram, said, “We are proud to continue our partnership with Blue Bottle Coffee, a brand that shares our affinity for excellence and creating meaningful customer experiences. Opening in Paragon, a mall which exemplifies luxury, style, and retail, reflects our shared dedication to delivering moments defined by intentionality and discovery for coffee lovers in Singapore and beyond.” A Cafe Designed for Connection and Everyday Coffee Rituals Situated within Paragon, the premier upscale shopping destination renowned for its curated luxury brands and award-winning retail experience in the heart of Orchard Road, Blue Bottle Coffee invites guests to discover the beauty of everyday coffee rituals. The new cafe serves Blue Bottle’s beloved espresso-based drinks and cold brews, alongside a range of coffee blends and pour-over selections, showcasing the brand’s dedication to precision and quality.   Blue Bottle’s latest cafe at Paragon is its first Singapore outlet to feature alfresco dining, seamlessly blending indoor and outdoor spaces as an extension of Orchard Road’s vibrant streetscape. The indoor area combines stainless steel, oak wood, and terra cotta-toned plaster to evoke modern elegance, while the outdoor space features landscaped planters, ceiling fans, and a variety of seating configurations to reflect Singapore’s love of nature and communal gathering. With 70 seats across 980 square feet, the cafe offers communal tables, two-tops, and benches for both intimate and shared coffee moments. Exclusive to the Paragon cafe, Blue Bottle has introduced two food offerings freshly made in-store: the globally beloved Liège Waffle (S$8.50), with its crisp, caramelised crust and fluffy interior, and a refreshing Yogurt Bowl (S$12), made with creamy yogurt, granola, and fresh strawberries. These newly launched offerings have been crafted to complement the coffee experience, joining Blue Bottle’s signature espresso-based drinks, cold brews, pour-overs, and NOLA (New Orleans-Style Iced Coffee).   Craftsmanship Meets Community to Celebrate Coffee Culture The opening of Blue Bottle’s Paragon cafe builds on Blue Bottle and Valiram’s shared values of craftsmanship, design, and community. To mark the occasion, Blue Bottle has introduced the Embroidered Blue Bottle Tote (S$50), available to the Singapore market exclusively at the Paragon outlet. Made in collaboration with Japanese design partner Ball & Chain, the Embroidered Blue Bottle Tote (S$50) is a durable, water-repellent tote that reflects Ball & Chain’s philosophy of creating value through sustainability and meaningful design, making it the ideal, stylish companion for Singapore’s tropical weather and everyday use. On 17 – 20 July and 25 – 27 July, guests visiting the cafe during the opening celebrations can also personalise their Singapore Tote with no additional charge, bringing together their individuality in a keepsake that embodies Blue Bottle’s spirit. Guests may also customise their Singapore Tote with illustrations by Singaporean visual artist and designer Joy Ho, whose works have been recognised by the Society of Illustrators, MoCCA, the Will Eisner scholarship, and 3×3 Illustration, among others. With the opening of its Paragon cafe, Blue Bottle and Valiram reaffirm their shared commitment to growing thoughtfully in Singapore and across Southeast Asia. Building on the warm response to Blue Bottle’s first outlet in LUMINE Singapore from both the local community and visitors, Blue Bottle and Valiram have announced their plans to open at least 10 more cafes in Singapore by 2027, bringing exceptional coffee experiences closer to more communities throughout the region.

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Good morning to all coffee lovers! Welcome or welcome back to the Travel Routes channel. Today we will see the preparation of the most delicious of Vietnamese drinks, an authentic delicacy called ‘Cà Phê Trứng‘, or more commonly known as Vietnam egg coffee. This irresistible drink is a true fusion of flavors that blend together beautifully, with the robust coffee blending harmoniously with the creaminess of the egg. Get ready for a unique experience that will delight you and introduce you to the wonders of coffee culture in Vietnam. Before starting, don’t forget to leave a like, subscribe to the channel so you don’t miss the next videos, and now, let’s dive into the enveloping world of Vietnamese egg coffee!

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If you are thinking of taking a trip to Laos, you should definitely plan a few days itinerary of the Bolaven Plateau. This lush plateau south of the country, extending from the Mekong River up to near the border with Vietnam, offers truly unique landscapes and encounters. Our experience begins when we rent scooters in the city of Paksè, and from there we head east towards our first stop: Paksong. After only a few kilometers, we get thrown into a charming rural environment: the road is a succession of small villages, bazaars and Buddhist temples. At the first major intersection (National Road 13 with National Road 20) after a drive of several kilometers, we stop for a break alongside some stalls. There we taste exquisite, colorful and fresh fruit; it is here that I eat for the first time Jackfruit, the largest fruit in the world, a must try. The road now begins to climb gently and after a few kilometers we are attracted by a large sign that invites a detour to visit the Tad Yuang waterfalls. The whole of Laos is rich in fast-flowing streams, but it is here, on the Bolaven Plateau, where you can find the most spectacular ones. A hike, even if a short one, is a must; after visiting the waterfalls, be enchanted by the local bazaars where you can admire the beautiful silk fabrics of the local population. Finally we arrive at Paksong shortly before lunch, and here we make one of the most interesting encounter of the whole tour. In a small guest house on the main road we get to know Cana, an American girl who, together with other people, pursues an interesting volunteering project aimed at the local coffee producers, gathering them in a cooperative. I really invite you to linger in this magical and welcoming atmosphere. While you enjoy their different types of coffee prepared with art, make sure Cana tells you the story and the reasons of their program. You’ll be impressed. Personally, it was from her tales that I started to understand the tragedy of the Vietnam War for this country. In nine years, the United States poured on Laos more than 270 million tons of the notorious cluster bombs. Once the conflict ended, the civil population discovered at their own expense and tragically that many of these still unexploded ordnance continue to claim innocent victims, many of which children. We left Paksong and started the most adventurous part of our tour. Driving east, the road becomes less and less busy. We are catapulted in an environment quite different from those seen so far. The road continues to rise to around 1300 mt above sea level, at times looking more like an alpine environment than an Asian one, were it not for the endless coffee plantations. There are forests of pines and conifers on both sides of the road, very few isolated houses and even fewer cars on the road. We arrive to our final destination almost at dusk, after driving more than 100km. The Tayicseua area is outside of the classic tours organized on the Bolaven Plateau and perhaps thanks to this it is still one of its most wild and unexplored. We take a dirt road of a stunning red clay through bamboo reeds and isolated villages from which some children peep at us, intrigued by our passage. The view is breathtaking, there are forests everywhere, and in the distance the sound of a river anticipates next day trekking. We arrive at a guest house, the main wooden building located at the center of a few bamboo huts. The place is mystical. We are welcomed by a nice lady hailing from Vientiane (Laos capital) who, in excellent English, tells us the story and philosophy related to her choice of life in a place so isolated. There are only a few guests: some lie on colorful carpets and read, helped only by the light of a gas lamp; other practice meditation and yoga. All around, a wonderful feeling of tranquility, interrupted only by the sounds of the forest. It is already dark when we finish the excellent dinner, and we retire to our cozy hut for the night. The next morning we leave early for what will be the most adventurous part of our tour on the Bolaven Plateau. We trek down through an easy path that leads towards the roar of a river. The walk that starts there and continues alongside the river offers breathtaking scenery: waterfalls that flow down for dozens of meters until their next stretch, through gorges that offer no end in sight. We are surrounded by forests and large patches of bamboo, with alternating views of the underlying falls. A well-deserved stop allows us to enjoy a cold but invigorating bath in these waters. After several hours of walking, we decide to take the path back, sadly aware of having left behind at least another fifteen spectacular waterfalls. Back to the guest house, we say goodbye to the affable manager and we ride our bike for the return journey. It is after a few hundred meters that I am left behind by our little group of bikers. From the forest suddenly rises a gentle yet noisy wind that completely runs through me. It is not cold at all, but it makes me shiver. I feel as if this magical place is waiving goodbye to me, and in return I make a promise that I will be back. On the way back we stop for a visit to a nice community of daggers and knives makers, most of whom willingly and proudly show us how they work the iron on a coal forge. We arrive in Paksè at sunset, and after crossing a long bridge over the Mekong River, almost accidentally we enter a road which leads to the top of a hill. There, a huge Buddha statue overlooks the city; behind the statue, the call of the evening prayer come from...

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One of the most popular areas of Southern Laos is the Bolaven Plateau, home to beautiful waterfalls, fertile soil that hosts many different types of produce including high grade tea and coffee, vast variety of fruits, tapioca, cardamom and rattan, as well as a nice range of tribal communities that still live a simple lifestyle. We did not need to go far to arrange our tour. We had the luck to stay in one of the best accommodation in Pakse. The Hotel Pakse: central, clean and with a colonial touch, managed by a team of Europeans and local people. Wat Phou Travels, with a desk right inside the hotel, advertised the Bolaven Plateau Discovery Tour. Upon enquiring, a smiling Miss Nang made us relax on comfortable chairs while she explained, in perfect English, what we would be visiting, the price and the duration of the tour. Miss Nang was so thorough in her explanation, and despite being late afternoon, she made a couple of phone calls and voila’, the tour was booked. The morning after was going to be an early rise… We woke at 6,30 and went to have breakfast at the well-supplied buffet from the Pakse Hotel, which is spectacular indeed. At 8am we headed to the reception to meet with our guide for the day, Mr Wat, and off were were in the comfort of his flashy minivan. It was going to be a good 30 minutes trip to the first destination, so we had time to familiarize with our surroundings and to chat wit affable Wat. 40 years of age, and a life spent in the travel industry, with a 5 years spell in an NGO, make Wat a very knowledgeable traveling companion (guide will be the wrong word to describe him). His English is more than perfect, and he is up to date with politics, economics, and he is a lover of history, which suited all our questions about this amazing land and its wonderful people. Wat was a great choice from Wat Phou Travels, which we are told always uses local experienced guides for their exclusive tours of the area. We were heading east. Out of the minivan’s windows, a world of small rivers and streams, of banana groves, of villages with stilted shacks and smiling faces waiving at our passage. The views over the mountains and the rice paddies and the coffee plantations were incredible. Piles and piles of coffee berries and tapioca were left drying in the sun. It was like being watching a documentary. These were the highlights of our day: 1- Blacksmith village – Our first stop was at a blacksmith village along Route 13, where Wat explained the production process. This village comprises various, small family-run factories that produce anything from a jungle knife to a machete. The various road-side stalls expose lots of knives from different shapes and prices, which are for sale starting at 30000 kip. The men made the knives’ blades, hammering the steal and putting it into the heat to get the right form. Meanwhile, women were producing the shafts and handles for the machetes with a combination of wood and bamboo. We were shown how these people recycle iron from old explosives left over from the Silent War to do the blades. What followed was a sad conversation with Wat, who made us aware of the statistics of the Vietnam war, and the fact that USA dropped more than two million tons of ordnance on Laos during 580,000 bombing missions. These were part of a plan to block traffic along the Ho Chi Minh Trail, making Laos the most heavily bombed country per capita in history. 2- Visit to Phasuam – We then continued to reach Phasuam ethnic museum and Tad Phasuam waterfall, located 33 kilometres north of Pakse. This is basically a mock village where a Thai investor and philantroper has managed to bind different tribal communities together to form a living museum where they present their way of living and their handicrafts. All workers and collaborators in the village are from tribes. Wat was able to explain the different style of houses and helped us meet some of the southern minority people, amongst which Katu, Alak and Ngo. At this ethnic village you also have the chance to stay overnight at a family home-stay. The majestic and beautiful Tad Phasuam waterfall gets its name from its rectangular room-like shape, as ‘suam’ literally means ‘room’ in Lao. Tad Phasuam waterfall flows all year round, descending across the Bolaven Plateau from the Houai Champi River. This is a great relaxing spot where you can also spend the night at one of the unique tree-top bungalows of nearby Uttayan Bachieng Resort. 3- Mr Vieng – The Bolaven Plateau is home to many tea and coffee plantations, and one of the best places to get to know more about this delicacy is Mr Vieng coffe and homestay. The business is advertised by signs on the main road that read FRESH GROUND COFFEE. It was such a pleasant break, and we arrived right when Mr Vieng and his wife finished removing the fine skin from coffee beans on a heavy and huge wooden pestle and mortar, and were about to start roasting them. We observed carefully as they took out a trusty coffee roasting wok and placed it on the hot coals. The aromatic smell filled the air. This has become a meeting point for visitors to the Bolaven Plateau; several foreigners were sitting on long tables, tasting coffee and chatting. Mr Vieng then took some time to serve us a delicious Robusta coffee straight from his lush plantation of Robusta trees, before taking us to see his collection of moka pot coffee makers. Several of these machines fill long stands inside Mr Vieng kitchen, and were donated to him by clients and friends. Mr Vieng and his wife also runs a homestay, a Katu ethnic style wooden house on stilts with 4 rooms with window...

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On a recent trip to Ubud, I made a stop at one of Bali’s boutique coffee plantations: the Laksmi Bali agro tourism. It is there, in the mountainous areas close to Bali volcanoes, that the perfect climate allows for the growing and production of coffee beans, and amongst these beans is the most famous and most expensive coffee in the world: Kopi Luwak. I must admit that up to a few years back I was unfairly unaware of this special brew of coffee and of its production, which involves a particularly slow roast method. Also, I am Italian and that makes me a coffee-lover! That is why, after spotting a couple of big signs advertising coffee farms, I prompted my driver to stop. We were greeted by a smiling young woman in uniform, who welcomed us to follow her inside the plantation. It was immediately clear that the plantation was huge.  The guide was incredibly informative while she took us along well-manicured paths. Inside the gardens, we were guided through a token plantation past several spices-producing plants like vanilla and cinnamon, and different varieties of coffee, variations of arabica and robusta. The guide was a wealth of information indeed, and time flew in her company. She made a point of informing us that coffee in bali can be grown sustainably and ethically, as it uses less water than other fruits, and as the industry employs local farmers and work in tandem with the Bali way of life. Impressive! As we followed the track, we reached an area where a couple of small possum-like creatures rested in their tree-house, curled up like armadillos. These were the stars of the show: the Civet cats. One of them was awaken by our arrival and immediately reached the front gate to sniff us out. It appeared to be well looked-after, and we had to resist the temptation to cuddle it. The guide was quick to warn us: despite being cute-looking, Civet cats are wild animals and are prone to biting. But let me tell you more about them. This cat-like nocturnal animal native to South East Asia and Africa only eats the freshest coffee berries thanks to their fleshy pulp. The berries travel through the cat’s digestive tracks, getting treated with enzymes in a process that removes much of the coffee’s bitterness. Once they berries are defecated, their flavour is superb, creating the smooth rich blend everyone talks about: Kopi Luwak, the most expensive coffee in the world, which can be sold in the West at anything from 300 to 700 euros per kg! The guide then took us to the place where Kopi Luwak is processed, where we experienced the way the beans are washed, sunned and eventually their seeds extracted for roasting and grinding, all of it by hand! Amazing! We were then taken to a hangout area which has the most breathtaking view of the rice plantations across. There were wood chairs and tables roofed by a wooden gazebo; we were invited to be seated and to taste a series of locally grown teas and coffees of various flavours, amongst which were vanilla, cinnamon and ginger, one of my favourites. They also offered us to purchase a tasting cup of Kopi Luwak at the inexpensive price of 50,000 IDR (about 3 euros), not bad at all for a unique cup of coffee that would cost us up to 40 euros in the West. We immediately took advantage and sipped our Kopi Luwak while contemplating the valley below and the cool wind that had started blowing from the mountains. Once the tasting was over, our nice guide headed to the plantation shop where visitors can purchase most of the products tasted during the tour, including of course Kopi Luwak, all packed up nicely and ready to be presented back home as a gift. The price of teas and coffees at the shop may be a bit higher than your average Bali supermarket, but considering they grow it on site and that the visit to the plantation is free, we did not hesitate and filled up a carrier bag. We spent a lovely hour in the company of a great guide, who rightly received our congratulations and a nice tip as well. I highly recommend a stop to the Laksmi Bali agro tourism: it is a great place to drop by if you are touring the island or are staying around Ubud, it is so different to anything else in Bali, and in the end you do not need to spend anything if you do not want to. Find Laksmi Bali agro tourism on the way from Ubud to Kintamani. Like their facebook page: https://www.facebook.com/LaksmiBaliAgro/

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