Bali Blue

• Roast Level: Medium-Dark
• Origin: Kintamani, Bali, Indonesia
• Elevation: 1200-1600M
• Processing: Wet-hulled (Giling Basah)
• Drying: Raised beds
• Soil: Volcanic

• Primary: Dark Chocolate
• Secondary: Molasses, Brown Sugar
• Body: Full and syrupy
• Acidity: Low
• Character: Rich, earthy, complex with volcanic mineral notes
• Best for: Espresso, French press, cold brew

• Water Temperature: 195-205°F
• Coffee-to-Water Ratio: 1:15 for French press, 1:2 for espresso
• Brew Time: 4 minutes for French press
• Grind: Coarse for French press, fine for espresso
• Pro Tip: The full body and low acidity make this perfect for milk-based drinks

Grown by smallholder farmers in the volcanic highlands of Kintamani, Bali, at elevations between 1200-1600 meters. The traditional wet-hulling process (Giling Basah) creates the signature earthy, full-bodied character Indonesian coffees are famous for. Dried on raised beds and roasted fresh to order in small batches.