Bali Blue

Bali Blue

From the Kintamani Highlands of central Bali, where volcanic soil feeds coffee grown between 1,200 and 1,600 meters, comes beans processed through traditional Subak Abian—farmer organizations that have coordinated agriculture in Bali for centuries. This is Bali Blue, coffee that marries Indonesian processing with island terroir, wet-hulled and sun-dried on raised beds in the traditional two-step method.

The wet-hulling process creates Bali Blue's distinctive character—beans hulled while still moist, then dried, developing low acidity and fuller body while maintaining brightness impossible in other Indonesian coffees. Bourbon, Typica, and Catimor varietals contribute to a profile that speaks of both chocolate depth and citrus brightness: baker's chocolate richness, orange peel vibrancy, juniper complexity, molasses sweetness. It's Indonesian coffee that maintains clarity, island coffee that offers substance.

This is earth meeting fire at the roast, volcanic soil expressing itself through darker roasting that develops caramelization while preserving origin character. Whether fueling morning energy or grounding afternoon work, Bali Blue offers coffee as island transformation—complex, clean, and deeply satisfying.

Tasting Notes: Baker's Chocolate, Orange Peel, Juniper, Molasses
Origin: Kintamani Highlands, Bali, Indonesia
Altitude: 1,200-1,600 M
Process: Hand-Picked, Wet-Hulled, Two-Step Sun Dried on Raised Beds
Varietals: Bourbon, Typica, Catimor
Soil: Volcanic Loam
Roast Level: Medium/Dark