Bali Blue Specialty Grade Coffee

A gentle breeze, carrying the scent of damp earth and distant blossoms, rustled through the Kintamani Highlands of Central Bali. Here, nestled between 1200 and 1600 meters above sea level, coffee cherries ripened under the tropical sun. After being hand-picked, the cherries began their transformative journey. They were wet-hulled, a method distinct to Indonesia that removes the outer layers while the coffee is still at a high moisture content. This unique process, followed by two-step sun drying on raised beds, imparted a singular quality to the beans. when the beans were finally roasted, they would reveal a symphony of flavors. A deep, rich baker's chocolate note would emerge first, a testament to the volcanic soil and meticulous processing. Then, a bright, zesty hint of orange peel would dance on the palate, a surprising burst of citrus. Underlying these prominent notes, a subtle whisper of juniper would add an intriguing, almost resinous quality, followed by the comforting, lingering sweetness of molasses.

The volcanic loam soil, rich and fertile, nurtured the diverse varietals—Bourbon, Typica (specifically the S795 and USDA 762 strains), and Catimor—each contributing its unique character to the blend. After being hand-picked, the cherries began their transformative journey. They were wet-hulled, a method distinct to Indonesia that removes the outer layers while the coffee is still at a high moisture content. This unique process, followed by two-step sun drying on raised beds, imparted a singular quality to the beans.

As the sun gently coaxed the moisture from the coffee, the air around the drying beds filled with a complex aroma. Later, when the beans were finally roasted, they would reveal a symphony of flavors. A deep, rich baker's chocolate note would emerge first, a testament to the volcanic soil and meticulous processing. Then, a bright, zesty hint of orange peel would dance on the palate, a surprising burst of citrus. Underlying these prominent notes, a subtle whisper of juniper would add an intriguing, almost resinous quality, followed by the comforting, lingering sweetness of molasses. And through it all, a remarkable clean finish would persist, a testament to the care and tradition passed down through the Subak Abian, from the highlands of Bali to your cup.