Bali Blue: Med-Dark Roast with Kintamani Character

Bali Blue brings the essence of Bali’s volcanic soils into a single, captivating cup. This med-dark roast channels the region’s rich terroir and the careful work of smallholder farmers in Kintamani, delivering a chocolate-forward profile that coffee lovers crave. A thoughtful blend of Bourbon, Typica, and Catimor varieties creates a balanced foundation for a cup that’s deeply satisfying from first sip to long finish.

Flavor profile you can taste

Roast level: Med-dark. Tasting notes include dark chocolate, molasses, and brown sugar, weaving into a velvety body with a subtle sweetness that lingers. The result is a cup that’s full-bodied without harsh bitterness, with a clean aftertaste that invites you back for another brew.

Origin, soil, and craft

• Region: Kintamani, Bali, Indonesia
• Altitude: 1200–1600 meters
• Soil: Volcanic loam, rich in minerals that add depth to the cup
• Growers: Smallholder farmers who cultivate with care and pride
• Varieties: Bourbon, Typica, Catimor
• Process: Hand-picked, wet-hulled (giling basah) and dried on raised beds

What makes Bali Blue different

Unlike standard washed coffees, Bali Blue benefits from a traditional Indonesian wet-hull process that preserves a dense, syrupy body and a distinctive earthiness, then finishes on raised beds to develop sweetness without compromising clarity. The volcanic loam and high-altitude breeze shape a cup with remarkable balance—rich and chocolatey yet never overpowering—making it a versatile choice for both espresso and filter brewing.

Who should drink this coffee

• Espresso enthusiasts seeking a chocolate-forward shot with natural sweetness
• Pour-over lovers who want a balanced cup with pronounced brown sugar and molasses notes
• Home brewers exploring Indonesian coffees and regional flavor signatures
• Anyone curious about single-origin Balinese coffee that supports smallholder farming families

Brewing tips for the best Bali Blue

To highlight its chocolatey, caramelized profile:

• Grind medium, ratio about 1:15 to 1:17 (coffee to water), water 92–96°C, bloom 30–45 seconds, total brew 2.5–3 minutes.
• Use a finer grind, aim for 18–20 g dose and 36–40 g yield in 25–28 seconds for a coffee with a viscous mouthfeel and syrupy sweetness.
• Coarse grind, 8–12 hours steep, resulting in a smooth, chocolate-forward concentrate suitable for simple mix-ins or a bold iced coffee.

Storage and freshness

Keep Bali Blue in an airtight container away from light and heat. For optimal flavor, buy by the bag and consume within a few weeks of roasting. If you’re stocking up, rotate your beans to ensure you always brew with peak aroma and sweetness.

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

Process: Hand picked, wet-hulled and dried on raised beds.