Bali – Coffee Origin

Bali coffees are grown on the volcanic slopes of Mount Agung and are known for their smooth, clean body with notes of dark chocolate, tropical fruit, and a subtle earthiness. A refined island-grown specialty.

CUPPING NOTES: Bakers Chocolate, Orange Peel, Juniper, Molasses, 
Clean 
GROWER: Producers organized through Subak Abian (SA) a 
traditional structure of farmer organization in upland Bali 
REGION: Kintamani Highlands of Central Bali, Indonesia 
ALTITUDE: 1200-1600 MASL 
HARVEST: May-October 
SOIL: Volcanic Loam 
PROCESS: Hand-picked, Wet-hulled, Two-step Sun Dried on Raised 
Beds 
VARIETALS: Bourbon, (S795 & USDA 762) Typica, and Catimor 
DETAILS: Bali Blue Moon is a staple 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.