Bali Blue | Single Origin

Our Bali Blue Coffee is best described as a rich, smooth, and deeply layered medium-dark roast with baker’s chocolate, orange, juniper, molasses, and a remarkably clean finish.

Baker’s chocolate forms the foundation of the cup, giving the coffee a dark cocoa character that feels substantial without becoming excessively bitter. Molasses develops beneath the chocolate, introducing a dark, concentrated sweetness with hints of brown sugar and caramelized depth.

Orange brings a restrained citrus character through the middle of the cup. It is deeper and less juicy than fresh orange, adding a slightly bittersweet brightness that cuts through the heavier chocolate and molasses without making the coffee taste sharply acidic.

Juniper follows with a gentle botanical quality that may resemble pine, aromatic herbs, or lightly wooded spice. It gives the coffee a distinctly Indonesian character and adds complexity without overpowering the chocolate foundation.

The finish is unexpectedly clean for such a rich coffee. Baker’s chocolate, molasses, orange, and juniper remain identifiable as the cup develops, but none of them leave behind an excessively muddy or heavy aftertaste.

Customers report tasting dark chocolate, cocoa, molasses, brown sugar, citrus, spice, and subtle earthy or wooded characteristics. These flavors create a full and satisfying cup with low perceived acidity, concentrated sweetness, and a clean roasted finish.

Brewing method changes the balance considerably. French press emphasizes the coffee’s chocolate, molasses, body, and aromatic juniper. Standard drip creates a cleaner everyday cup with greater separation between the cocoa and orange. Espresso concentrates the dark chocolate and molasses, while pour over brings the citrus and botanical characteristics farther forward.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This helps its aroma, body, sweetness, and distinctive flavor reach you while the coffee is still at its best.

Coffee Details:

Roast Level: Medium-Dark
Coffee Type: Single Origin Coffee
Bean Species: Arabica
Origin: Kintamani Highlands of Central Bali, Indonesia
Grower: Producers Organized Through Subak Abian
Coffee Varieties: Bourbon, S795, USDA 762, Typica, and Catimor
Processing Method: Hand Picked, Wet Hulled, and Two-Step Sun Dried on Raised Beds
Growing Altitude: 1,200–1,600 Meters
Harvest Season: May–October
Soil Type: Volcanic Loam
Official Tasting Profile: Baker’s Chocolate, Orange, Juniper, Molasses, and Clean Finish
Customer Reported Tastes: Dark Chocolate, Cocoa, Molasses, Brown Sugar, Citrus, Spice, and Subtle Earthy or Wooded Notes
Acidity: Mild
Body: Rich and Full
Finish: Clean, Chocolatey, and Gently Spiced
Ingredients: Coffee

Why It Stands Out:

This is not a flavored coffee. The baker’s chocolate, orange, juniper, molasses, and gently spiced characteristics come naturally from the coffee rather than added flavoring.

The coffee is grown in the Kintamani Highlands of Central Bali by producers organized through Subak Abian, a traditional Balinese system through which farmers work together and manage agricultural resources within their communities.

Bourbon and Typica can contribute sweetness, clarity, and balance. Catimor often adds structure and strength, while S795 and USDA 762 are coffee varieties cultivated for their ability to grow successfully within Indonesia’s regional conditions.

The volcanic loam soil and elevations between 1,200 and 1,600 meters allow the coffee fruit to develop gradually. These conditions support the deep chocolate, concentrated sweetness, and aromatic complexity associated with the finished cup.

The coffee cherries are picked by hand before undergoing the traditional Indonesian wet-hulled process. Wet hulling removes the parchment layer while the coffee still contains more moisture than it would during many other processing methods. This can contribute to a fuller body, lower perceived acidity, and deeper earthy or botanical characteristics.

The beans are then sun dried in two stages on raised beds. This helps finish the drying process more evenly while supporting the coffee’s clean finish and preventing its chocolate, citrus, molasses, and juniper characteristics from becoming indistinct.

The medium-dark roast develops baker’s chocolate and molasses without completely covering the orange or aromatic juniper. The result is a coffee with the depth expected from an Indonesian origin and enough clarity to keep each part of the profile recognizable.

Best Brewing Methods:

1. French Press produces the fullest expression of the coffee’s baker’s chocolate, molasses, juniper, and substantial body. The metal filter retains the coffee’s natural oils, creating a rich texture while allowing the orange to provide a restrained lift through the heavier flavors.

2. Standard Drip creates a balanced and approachable everyday cup. Paper filtration produces a cleaner texture while maintaining the dark cocoa, molasses, citrus, and gently spiced characteristics.

3. Espresso creates a concentrated interpretation with greater baker’s chocolate intensity, heavier molasses sweetness, and a brief flash of orange. The juniper may appear as a subtle aromatic quality as the espresso begins to cool.

4. Moka Pot produces a strong and full cup that emphasizes dark chocolate, molasses, brown sugar, and wooded spice. It is less concentrated than espresso but retains more weight than standard drip coffee.

5. Pour Over creates the clearest expression of the orange and juniper. It separates the brighter and more aromatic characteristics from the chocolate foundation, although paper filtration reduces some of the full body associated with this coffee.

6. Cold Brew creates a smooth and mellow version with very low perceived sharpness. It brings baker’s chocolate, molasses, and brown sugar forward while softening the orange, juniper, and clean aromatic finish.

Based on the coffee’s rich body, low perceived acidity, baker’s chocolate, molasses, and aromatic juniper, French Press is our winning brewing method. Its metal filter preserves the natural oils and weight that give Bali Blue its distinctive depth while allowing the orange to keep the cup from becoming excessively heavy. Standard Drip remains the best everyday alternative for customers who prefer a cleaner and lighter presentation.

Recommended French Press Recipe:

Use a coarse, even grind resembling coarse sea salt.

Add approximately 4 level tablespoons of coffee for every 12 fluid ounces of water.

Heat fresh, filtered water to approximately 195–200°F. Allow fully boiling water to rest briefly before pouring so excessive heat does not make the dark chocolate or botanical characteristics taste unnecessarily bitter.

Place the ground coffee in the French press. Pour in enough water to saturate the grounds completely and allow the coffee to bloom for approximately 30 seconds.

Add the remaining water and stir gently. Place the lid on the French press without lowering the plunger.

Allow the coffee to steep for approximately four minutes. Press the plunger downward slowly and evenly, then pour the coffee immediately so it does not continue extracting against the grounds.

Allow the coffee to cool for several minutes before deciding which flavors you taste. Baker’s chocolate and molasses should form the foundation, while orange and juniper may become easier to identify as the temperature drops.

If the coffee tastes thin or weak, use slightly more coffee, grind a little finer, or extend the steeping time by approximately 30 seconds.

If the coffee tastes bitter, dry, or overly earthy, grind slightly coarser, shorten the steeping time, or use water closer to 195°F.

Drink it black first to experience the chocolate, citrus, molasses, and juniper clearly. A small amount of milk can soften the roast, but heavy creamer or sweetener may cover the orange and aromatic juniper.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrated, rich, and intense. Built for espresso machines.

Level 2. Standard: Medium grind. Smooth, balanced, and dependable. Best for automatic drip coffee makers, pour-over brewers, and Keurig-compatible reusable pods.

Level 3. Coarse: Large grind. Full bodied, rich, and lower in extracted bitterness. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness and complete control over the grind used for any brewing method.

Bag Sizes Available:

12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g
12 LBS. (192 OZ.) 5,443g