Bali Blue

Deep, Grounding, and Unapologetically Bold.

High on the volcanic slopes of Kintamani, Bali, at 1,200–1,600 meters above sea level, smallholder farmers have cultivated Bourbon, Typica, and Catimor varieties for generations. The traditional wet-hulling process—unique to Indonesia—produces a coffee with a signature full body and earthy depth that is unlike anything grown elsewhere in the world.

In the cup: rich dark chocolate and deep molasses on the first sip, giving way to a warm brown sugar sweetness that lingers long after the last drop. It is a coffee that grounds you—complex, warming, and deeply satisfying without the need for anything added.

Volcanic Loam soils are exceptionally rich in minerals and organic matter, creating a growing environment that naturally concentrates the beneficial compounds in the coffee cherry. High-altitude cultivation slows the bean’s development, resulting in a denser, more nutrient-rich seed with a naturally lower acidity—ideal for those who love bold coffee but find high-acid roasts harsh on the stomach.

Tasting Notes: Dark Chocolate · Molasses · Brown Sugar
Roast: Medium-Dark | Process: Wet-Hulled | Variety: Bourbon, Typica, Catimor
Grower: Smallholder farmers, Kintamani | Altitude: 1,200–1,600m