Local experiences, scored for how local they really are.

Walk Pasar Bebek before sunrise with Wayan, who has bought her spices from the same three women for twenty years.

Grind base gede on a stone mortar over a wood fire, then eat with three generations of the family who taught you.

Sit with a weaver in one of the only three places on earth where double ikat is still made by hand.

Follow the irrigation channels with a farmer and learn how a thousand-year-old water democracy still decides who plants when.

Learn to fold palm leaf and place flowers by direction and colour — the daily language of Balinese gratitude.

Peaked roofs, megalithic tombs and a community that decides together how visitors are hosted.

Ketut takes you to his banjar temple at the hour families actually go, and explains what you are looking at before you step through the gate.

Split, shave and bind bamboo in Ketut's workshop, where every house in the village still buys its ceremonial containers.

Pick, pulp, dry and hand-roast robusta in a Munduk garden where coffee, clove and cacao grow in the same shade.

Walk the irrigation paths above Munduk with Nyoman, past clove drying mats, spring shrines and the ridge where two lakes meet.

Carry seawater, rake black sand and press brine through palm troughs with Komang, one of the last salt families in Amed.

Push a wooden outrigger off black sand before first light and hand-line for mackerel the way Komang's father taught him.

Sit inside the sound with Putu's banjar orchestra on a rehearsal night, then take a mallet and learn one interlocking part.

Walk the water with Gede at 6am — the gates, the shares, the shrines — through terraces farmed by the same subak for a thousand years.

Cut, thresh and winnow red rice beside Gede's family, then eat it the same day in their compound kitchen.

Climb with Kadek's family at first light to tap palm blossoms, then reduce the sap to sugar over a wood fire.

Sit at the loom with Sidemen's weavers, where a single ceremonial cloth takes three months and is sold by the maker, not a shop.

Open a pod, taste the fruit, ferment, dry and stone-grind cacao with Sari's cooperative in the Tabanan hills.

Four family kitchens in one evening with Sari — babi guling done properly, nasi jinggo, tipat cantok, and a sate stall that opens at nine.

Wade the tidal flats at low water with a farming family who returned to seaweed after the tour boats thinned out.

Inaq Sri sets you on a backstrap loom, explains which motifs belong to a wedding, and lets you weave a hand's width of your own.

Walk out with a Sembalun farming family at first light, when the valley is working and the volcano is still clear.

Grind the chilli paste for ayam taliwang on a stone, then eat it with the family who taught you.

The village council's own guide walks you along Bena's spine of ancestral stones and explains which clan owns which platform.

Yohanes hosts at the drying beds, where his group grades its own arabica instead of selling wet cherries to collectors.

A Manggarai farmer walks you through lodok fields divided in rings from a single central post — land law you can see from a hill.

Rambu Kahi's colours grow behind her house. You bind, dip and see why one hinggi can take a family a year.

A community-hosted afternoon in a southwest Sumba clan village where the river meets the sea and the tombs stand in front of the houses.

Sumba's small, tough horses are family property and status. A keeper takes you out across the grass hills at the end of the day.

Ibu Tatik hands you a canting and a beginner's cloth, and after an hour you understand why hand-drawn batik is priced by the week.

Sit inside the circle at a neighbourhood rehearsal in Kotagede, take a saron part, and learn to count in a cycle instead of bars.

Young jackfruit, teak leaves and six hours on a wood fire. Ibu Tatik's kitchen starts the night before, and so do you.

I Nengah climbs twice a day, every day. You meet him at the first round and stay for the boiling shed.

A Karangasem guide takes you into the royal water garden as the gates open, before the queue forms at the stepping stones.

A walk through a Bali Aga village with a host from the neighbouring banjar, on a day the village has said is open.