Bali Blue
Bali Blue
Bali Blue is meticulously wet-processed, a method where the beans are individually separated from the coffee fruit prior to drying. This process imparts a refined flavor profile consisting of Dark chocolate, distinguishing it with a sophisticated molasses and brown sugar nuance. This flavour is uncommon among other Indonesian varietals. Smallholder farmers from Kintamani helps flourish the Bourbon, Typica, Catimor variety in an altitude consisting around 1200-1600 meters. Located soils of Volcanic Loams, the process is hand picked, wet-hulled, and finally dried on a raised bed.
Flavor
Floral / Fruity
Dark ChocolateRoast
Light
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| Brew Method | 6 OZ | 12 OZ | 24 OZ | 36 OZ |
|---|---|---|---|---|
| Pour Over(20-22 g/cup) | 7 cups | 15 cups | 31 cups | 46 cups |
| French press(30 g/cup) | 6 cups | 11 cups | 23 cups | 34 cups |
| Espresso(20 g/cup) | 9 cups | 17 cups | 34 cups | 51 cups |
| Aeropress(16 g/cup) | 11 cups | 21 cups | 43 cups | 64 cups |
| Drip(41 g/cup) | 8 cups | 15 cups | 31 cups | 46 cups |
Blend Story
Bali Blue: A Journey of Flavor
Nestled in the rich, volcanic soils of Kintamani, Bali Blue begins its journey at an altitude of 1200-1600 meters, where smallholder farmers nurture the cherished Bourbon, Typica, and Catimor varietals. These varieties, renowned for their balance and depth, flourish under the tropical sun and the care of generations of coffee farmers.    Harvested by hand, each coffee cherry is meticulously selected, ensuring only the ripest fruits are picked. Once harvested, Bali Blue undergoes a rare and careful wet-hulled process. In this method, the beans are separated from the coffee fruit while still moist, preserving their unique flavor. This step is vital to unlocking the complexity of Bali Blue’s profile, allowing the beans to absorb the richness of the soil while maintaining their integrity.    As the beans are dried on raised beds, they slowly develop the intricate flavor notes that distinguish Bali Blue from other Indonesian coffees. The end result is a cup of coffee that envelops the senses with deep, rich layers of dark chocolate, balanced by the sweetness of molasses and the warmth of brown sugar. This combination of flavors, unexpected in many Indonesian coffees, highlights the care and precision of the processing methods employed by the Kintamani farmers. With every sip of Bali Blue, you’re not only tasting a coffee, but a story of dedication, tradition, and the natural wonders of Bali’s volcanic highlands.
Behind Craft Espresso
Our Custom Process
Bali Blue coffee undergoes a unique wet-hulled process that plays a critical role in shaping its flavor. After being hand-picked at an altitude of 1200-1600 meters, the ripe coffee cherries are wet-processed, where the beans are separated from the fruit and fermented. During fermentation, sugars and mucilage are broken down by natural enzymes, contributing to the coffee’s sweetness and acidity. The wet-hulling step, where the beans are hulled while still moist, allows the coffee to retain more organic compounds, enhancing its rich and earthy flavor profile. The volcanic loam soils of Kintamani, rich in essential minerals, further influence Bali Blue's distinct taste. Slow-growing at high altitudes, the beans develop a deep flavor complexity, characterized by dark chocolate, molasses, and brown sugar notes. The wet-hulled method results in a lower acidity and heavier body, making Bali Blue smooth and well-rounded, with a sweet, full-bodied finish. This rare combination of techniques and environment creates a coffee with a uniquely rich and sophisticated flavor profile.
