Everyday People Coffee & Tea
Bali Blue Single Origin - Medium Dark Roast
Description
Experience the extraordinary richness of Bali Blue Moon Single Origin Coffee, cultivated by smallholder farmers in the volcanic highlands of Kintamani, Bali. This organic specialty-grade coffee undergoes traditional wet-hulling processing and hand-picked selection, creating a medium-dark roast with captivating notes of dark chocolate, molasses, and brown sugar. Grown at elevations of 1,200-1,600 meters in mineral-rich volcanic loam soil, each cup delivers the perfect balance of full body and earthy complexity making it an exceptional choice for discerning coffee enthusiasts who appreciate authentic Indonesian terroir and sustainable farming practices.
Details
Roast Level: Medium- Dark Roast
Tasting Notes: Dark Chocolate, Molasses, Brown Sugar
Process: Hand picked, wet-hulled and 2-step drying on raised beds.
Region: Kintamani Highlands of Bali, Indonesia
Grower: Smallholder farmers from Kintamani Highlands
Altitude:1200 - 1600M
Varietals:Bourbon, Typica, Catimor
Certifications: Organic
Soil: Volcanic Loan
Coffee from Bali Kintamani
Nestled in the shadow of Mount Agung, Bali's sacred volcano, the Kintamani highlands represent one of Indonesia's most unique coffee-growing regions. At altitudes between 1,200-1,600 meters, smallholder farmers cultivate this exceptional coffee in volcanic loam soil enriched by centuries of mineral deposits.
Meet the Growers
Our Bali Blue Moon comes from a cooperative of 1,200+ smallholder farmers in the Kintamani region. These families have been growing coffee for generations, with most farms spanning just 1-3 hectares. The coffee provides crucial secondary income alongside citrus and vegetable crops.
The Unique Traditions That Shape the Bali Blue Coffee
The Ancient Subak Abian System
This coffee is produced using the traditional Subak Abian irrigation and farming system, developed over 1,000 years ago by Hindu priests following the philosophy of Tri Hita Karana - the harmonious relationship between humans, nature, and the divine. This sustainable approach ensures environmental balance while supporting local communities.
Wet-Hulled Processing: Indonesia's Signature Method
Bali Blue Moon undergoes the unique Giling Basah (wet-hulling) process that defines Indonesian coffees. After pulping, beans are dried to 50% moisture content, then hulled while still moist before final drying. This creates the distinctive earthy, herbal characteristics that make Indonesian coffees so recognizable and beloved.
Shade-Grown Under Citrus Canopy
Coffee plants thrive under the protective canopy of orange and tangerine trees, creating a biodiverse ecosystem that supports both coffee quality and environmental sustainability. This natural shade cultivation slows bean development, concentrating flavors and contributing to the coffee's complex profile.
Bali Blue Moon Brewing Guide
Pour Over (V60/Chemex)
Ratio: 1:16 (25g coffee : 400g water)
Grind: Medium (sea salt consistency)
Time: 4:00-4:30 minutes
Temp: 200-205°F (93-96°C)
Bloom: 45 seconds with 2x coffee weight
Highlights dark chocolate and molasses complexity
French Press
Ratio: 1:14 (30g coffee : 420g water)
Grind: Medium-coarse
Time: 4:00 minutes steep
Temp: 200°F (93°C)
Technique: Gentle stir at 1 minute
Full body showcasing brown sugar sweetness
Espresso
Ratio: 1:2 (18g coffee : 36g output)
Grind: Fine espresso grind
Time: 25-30 seconds extraction
Temp: 195-200°F (90-93°C)
Pressure: 9 bars
Rich crema with concentrated chocolate notes
Cold Brew
Ratio: 1:8 (125g coffee : 1L water)
Grind: Coarse
Time: 16-20 hours
Temp: Room temperature
Filtration: Double strain through fine mesh
Smooth, sweet concentrate perfect over ice
Optimal Temperature Ranges
- Pour Over: 200-205°F (93-96°C) for optimal extraction of chocolate notes
- French Press: 200°F (93°C) for full body and brown sugar sweetness
- Espresso: 195-200°F (90-93°C) for balanced extraction and crema
- Cold Brew: Room temperature steeping (68-75°F / 20-24°C)
- Serving: Hot drinks at 150-160°F (65-71°C) for optimal taste
- Storage: Keep beans at room temperature in airtight container
Balinese Coffee Tips
- Use filtered water with 150-300 TDS to enhance volcanic mineral characteristics
- Medium-dark roast benefits from slightly hotter water than lighter roasts
- Wet-hulled processing creates unique earthy undertones - embrace the terroir
- Dark chocolate and molasses notes pair beautifully with milk-based drinks
- Store whole beans in airtight container away from light and heat
- Grind just before brewing to preserve the rich volcanic soil characteristics
- The brown sugar sweetness makes this excellent for dessert pairings
- Try the traditional Indonesian brewing method for authentic cultural experience
- Organic certification ensures pure volcanic soil flavors without chemical interference
- Best consumed within 2-4 weeks of roast date for peak chocolate complexity
Frequently Asked Questions
Bali Blue Moon is special due to its unique volcanic terroir, ancient Subak Abian farming system, wet-hulled processing method, and shade cultivation under citrus trees. These factors combine to create a distinctive flavor profile with earthy, herbal notes not found in other origins.
Wet-hulling (Giling Basah) involves removing the cherry pulp, partially drying beans to 50% moisture, hulling while still moist, then completing the drying process. This unique method creates the earthy, herbal characteristics typical of Indonesian coffees.
This coffee typically features full body with low acidity, dark chocolate and molasses sweetness, earthy spices, and subtle herbal undertones. The volcanic soil and wet-hulled processing create a distinctive flavor profile that's both rich and complex.
We roast to order and ship within 24 hours of roasting. Your coffee arrives at peak freshness, typically 2-3 days post-roast, which is ideal for brewing. We recommend allowing 7-14 days for optimal flavor development if brewing espresso.