Bali Blue coffee gets its name from the unique blue-green hue of its unroasted beans, a result of the island’s volcanic loam soil and the wet-hulling process known as "Giling Basah."
This single-origin coffee, grown in the Kintamani Highlands of Bali, is known for its smooth body, rustic sweetness, and vibrant complexity. Each cup delivers rich notes of baker's chocolate, orange peel, juniper, and molasses, all tied together with a clean, lingering finish.
• Region: Kintamani Highlands, Central Bali, Indonesia
• Altitude: 1,200-1,600 MASL
• Process: Hand-picked, Wet-hulled, Two-step Sun Dried on Raised Beds
• Varietals: Bourbon (S795 & USDA 762), Typica, Catimor
• Certifications: Organic
• Harvest: May-October
• Soil: Volcanic Loam
Bali Blue coffee is cultivated in the Kintamani Highlands, a region defined by volcanic loam soil, high altitude, and lush tropical conditions. This fertile environment, combined with traditional Balinese farming practices, produces coffee beans with a rich, complex character.
Organized through Subak Abian—a centuries-old cooperative farming system—producers in this region emphasize sustainable, organic agriculture. This structure not only preserves the environment but also ensures consistent, high-quality coffee.
From Indonesia, the natural-processed coffee beans — fully wet-hulled and sun-dried — are flown to our roastery in California, just outside Los Angeles.
There, the coffee is medium-roasted in micro lots, enhancing the coffee’s natural sweetness while preserving its vibrant citrus and spice notes.
Each cup of Bali Blue offers a smooth, full-bodied experience with layered complexity:
• Baker's Chocolate: Rich and bittersweet, like dark cocoa
• Orange Peel: Bright citrus with a slight zest
• Juniper: Subtle, pine-like spice for added depth
• Molasses: Dark, syrupy sweetness with rustic charm
• Clean Finish: Smooth, with no lingering bitterness
Perfect for espresso, French press, or pour-over, this coffee’s balanced acidity and velvety body make it an unforgettable brew.
