Bali Blue

Deep. Complex. Bold.

Bali Blue's name is derived from the bluish color of the bean produced from the wet-hulling process used in the development of this single-origin coffee. A must try for a delicious and unique experience.

Details

• Region - Kintamani Highlands of Central Bali, Indonesia
• Altitude - 1,200-1,600 MASL
• Process - Hand picked, wet-hulled, two-step sundried on raised beds
• Varietal - Bourbon, Typica (S795 & USDA 762) and Catimor
• Soil - Volcanic loam
• Roast - Medium/Dark
• Cupping Notes - Bakers chocolate, orange peel, juniper, molasses, clean

Small family-owned farms produce the bulk of coffee produced in Bali. Each family cultivates coffee and citrus trees on a few acres in the volcanic soils of Mount Agung's Kintamani Highland. After harvest, the cherries are sorted, depulped and fermented overnight in their own micro-mills. The coffee is then washed and laid out to shed excess water from the coffee parchment. Our Bali Blue coffee is then wet-hulled (or Giling Basah in Indonesian), which means the parchment is removed while the the moisture content is still high. This leaves the beans exposed while drying on raised beds giving them their distinct color. 

The Balinese producers keep to their traditional rural lifestyle.  Over 1,000 years ago, Hindu priests who practice Tri Hita Karana, a philosophy focused on harmonization between the environment, humans and God, developed an ecologically sustainable irrigation system still used to this day. Following in these traditions, pesticides and synthetic fertilizers are never used. 

Wild Coffee. Real Connections. Rooted in Community.