Bali Blue

Deep, rich, and unapologetically bold — Bali Blue from the Kintamani highlands is the coffee for people who want a cup with real presence. Dark chocolate, molasses, and brown sugar with a long, lingering finish.

Tasting profile

• Roast: Medium-dark

• Notes: Dark chocolate, molasses, brown sugar

• Body / Acidity: Full body, low acidity

• Process: Hand-picked, wet-hulled (Giling Basah), dried on raised beds

The story

Grown by smallholder farmers in the Kintamani region of Bali at 1,200–1,600 meters — a volcanic plateau in the island's interior, where the soil is mineral-rich and the altitude creates the slow maturation that produces dense, flavorful beans. The varieties (Bourbon, Typica, and Catimor) are hand-picked, then processed using wet-hulling — the same technique used in Sumatra, unique to Indonesian coffee and responsible for the characteristic heavy body and low acidity. Dried on raised beds for even, clean drying.

How to brew

French press is ideal — the heavy oils and body need a metal filter to come through fully. Coarse grind, 200°F, 4 minutes. Also excellent as espresso: the molasses and brown sugar notes concentrate into something remarkably sweet and complex under pressure. Cold brew at a 1:4 ratio for 16 hours produces a smooth, almost dessert-like concentrate.

Why it's in our collection

Bali Blue is the most distinctive Indonesian coffee in the catalog — identifiably different from Sumatra while sharing the heavy, low-acid Indonesian profile. The founder included it to show the range within a single processing tradition.

FAQ

• How fresh is this coffee? We work with roasters who ship to us regularly so beans reach you within weeks of roasting. Store in an airtight container away from light.

• Whole bean or ground? Available in whole bean, standard, espresso, and coarse grinds — pick at checkout.

• Available as a subscription? Yes — subscribe and save 10% on every order.

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