Roast: Med-dark Tasting Profile: Dark chocolate, molasses, brown sugar Grower: Smallholder farmers from Kintamani Variety: Bourbon, Typica, Catimor Region: Kintamani, Bali, Indonesia Altitude: 1200-1600 M Soil Type: Volcanic Loam Bali Blue (often referred to as Bali Blue Moon) is a premium organic coffee that represents the unique volcanic terroir of the Kintamani Highlands. It is a striking coffee that sits between the earthy depth of Indonesia and the clean brightness of Central America. Flavor Profile Primary Notes: Rich dark chocolate and creamy vanilla. The chocolate profile is smooth and dense, rather than bitter. Secondary Notes: A very distinct black cherry and licorice sweetness. You may also notice a subtle, spicy finish reminiscent of clove or allspice. Body: Full-bodied and syrupy. It has a heavy, coating mouthfeel that is characteristic of high-quality Indonesian beans. Acidity: Low to moderate. The acidity is "muted" and smooth, feeling more like the tartness of a ripe berry than the sharp zing of citrus. Finish: A long, clean, and sweet finish with a lingering hint of toasted nuts. Key Characteristics Roast Level: Medium-Dark. This roast level is chosen to maximize the development of the "blue" berry notes and the deep chocolate sugars while keeping the acidity low. Origin: Sourced from the Kintamani Highlands in Bali, where coffee is often grown alongside citrus trees, which can subtly influence the bean’s natural sweetness. Processing: Usually wet-hulled, but with a high level of technical precision that results in a cleaner, less "funky" cup than a traditional Sumatra. Brewing & Serving French Press & Moka Pot: These immersion and pressure methods are the best way to extract the heavy oils and showcase the massive body and chocolate-cherry complexity. As a Single-Origin Espresso: It produces a remarkably thick, sweet crema with a flavor profile that stands up perfectly to milk, making it an excellent base for a high-end latte or flat white. Pairing: It pairs beautifully with dark chocolate desserts, fruit-based pastries (like a cherry tart), or savory-sweet breakfast items. This is an excellent choice if you enjoy the "heaviness" of an Indonesian coffee but want a more refined, fruit-forward sweetness than you would find in a typical earthy roast. Process: Hand picked, wet-hulled and dried on raised beds.
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