Organic Bali Blue Moon

Every Indonesian region brings something special, and Bali is no exception. By using a method where the beans are removed from the coffee cherry before being fully dried, it results in bright aromatics that meld beautifully with a darker roast profile. Low acid and flavorful.

COUNTRY : Indonesia

REGION : Kintamani Highlands of Central Bali

SOURCE : Producers organized through Subak Abian (SA) a traditional structure of farmer organization in upland Bali

VARIETY : Bourbon, (S795 & USDA 762) Typica, and Catimor

PROCESS : Hand-picked, wet-hulled, two-step sun drying on raised beds

CERTIFICATIONS : USDA Organic

SOIL : Volcanic loam 

ALTITUDE : 1200 – 1600 masl

ROAST LEVEL : 4/5

AROMA : Spicy, Floral

FLAVOR : Dark Chocolate, Black Pepper

ACIDITY : Mellow

BODY : Full

WHY WE LIKE IT : Easy drinker, comfortable

RECOMMENDED FOR : Someone looking for a well-rounded, smooth cup

Named after the hallmark bluish hue of the bean produced from the wet-hulling process called Giling Basah in the Indonesian language. The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands. They carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process or Giling Basah leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the beans their distinct bluish color.

Balinese producers continue to maintain a traditional rural lifestyle organized around a Subak Abian, which is a reference to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God. These traditions are followed in coffee cultivation, which means pesticides and synthetic fertilizers are never used.