Bali Blue Coffee: Brewing & Flavor Guide
Elizabeth Keller
Our small-batch Bali Blue coffee from the Kintamani highlands of central Bali brings baker’s chocolate, orange peel, juniper, and molasses to a full, syrupy cup. For a rich brew, start with a 1:15 French Press ratio, coarse grind, and 4–5 minute steep. Prefer a cleaner cup? Try a 1:16 pour-over at 200–205°F.
Brewing Guide
How to Brew Bali Blue Coffee
Use these starting points, then adjust the grind and brew time to suit your equipment and taste.
French Press (Recommended): 1:15 ratio, coarse grind, steep 4–5 minutes. Rich and syrupy, emphasizing baker’s chocolate and molasses. → French Press Guide
Pour Over: 1:16 ratio, 200–205°F, bloom 45 seconds, total brew time 3.5–4 minutes. Clean and balanced, highlighting baker’s chocolate and orange peel. → Pour Over Guide
Espresso: 200–202°F, 18–20g dose, fine grind. Syrupy and full-bodied, with baker’s chocolate and juniper complexity. → Espresso Guide
Cold Brew: 1:8 ratio, coarse grind, steep 16–18 hours. Rich and smooth, with chocolate, orange, and molasses depth. → Cold Brew Guide
Flavor Profile
What’s in the Cup
Bold and layered with notes of baker’s chocolate, orange peel, and juniper, with molasses sweetness and a clean finish. Full, syrupy body and medium acidity.
Origin
Bali Blue Coffee Growing Region
Bali Blue grows in the Kintamani highlands of central Bali at 1,200–1,600 meters, where volcanic loam, high elevation, and the Giling Basah wet-hulling process help shape its full-bodied chocolate, molasses, and orange-peel character. For the deeper story of the region and its producer organization, read the full Kintamani origin story.
Tasting Notes & Pairings
Tasting Notes & Food Pairings
Primary Notes: Baker’s chocolate, orange peel, and juniper with molasses sweetness and a clean finish.
Varietals: Bourbon, Typica (S795 & USDA 762), Catimor | Process: Hand-picked, wet-hulled (Giling Basah), two-step sun-dried | Altitude: 1,200–1,600 MASL | Soil: Volcanic loam | Harvest: May–October | Region: Kintamani, Central Bali, Indonesia
Pairs well with: Dark chocolate lava cake, orange marmalade shortbread, molasses cookies, gingerbread, cardamom coffee cake, banana bread with walnuts, pecan waffles, or aged cheeses.
Shop This Origin
Taste Bali’s Kintamani Coffee
Roasted to order. Baker’s chocolate, orange peel, and juniper in every cup, fresh from the roaster to your door.
Baker’s Chocolate · Orange Peel · Juniper | Medium-Dark Roast | Free US Shipping
Shop Bali Blue CoffeeNot sure yet? Try the Single Origin Sample Pack first →
FAQ
Bali Blue Coffee FAQ
What does Bali Blue coffee taste like? Baker’s chocolate and orange peel with juniper complexity, molasses sweetness, full syrupy body, medium acidity, and a clean finish.
Why is it called Bali Blue Moon? The name comes from the hallmark bluish hue of the bean produced by wet-hulling, or Giling Basah. In this process, parchment is removed before the beans are fully dry, and the beans are then dried in stages on raised beds.
What is Subak Abian? Subak Abian is a traditional farmer-organization structure associated with coffee producers in upland Bali.
What is the best brewing method for Bali Blue? French press emphasizes the full body and chocolate-and-molasses notes. Espresso and cold brew are also good options.
Go Deeper
The Full Bali Origin Story
The Kintamani growing region, Subak Abian producer organization, Giling Basah wet-hulling, and the details behind this Bali origin.
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