10/08/2025
The Premium Origin of the Quarter for 4th QTR 2025
Bali Organic Blue Moon- Wet-Hulled
Believe it or not, this is only the third coffee grown in Bali that we have offered. The first was a different Bali Blue Moon, the second was Bali Kintamani Highlands (you may remember the deep fruity notes). All three are premium origin coffees.
The Farmers
Almost all of Bali's coffee production comes from small family-owned farms, each of only an acre or two, where the farmers cultivate coffee alongside citrus trees in the rich volcanic soils of Mount Agung's Kintamani highlands. In the 1970's and 1980's the Balinese government was determined to energize coffee production on the island. They distributed coffee seedlings (most of which were bourbon and typica varietals), to the small farmers along with shade trees such as Erythrina, Albizia, tangerine and orange under which to grow the coffee.
These smallholder farmers have been perfecting their craft over generations. They maintain traditional farming methods and produce coffee of exceptional quality. These farmers practice the Subak Abian system of farming. This method was developed by Hindu priests practicing Tri Hita Karana more than 1,000 years ago. It’s more a philosophy than a farming method, though, as it centers on principles of mutual cooperation, environmental stewardship, and spiritual harmony. The Subak Abian system focuses on achieving harmony between the environment, humans, and God. These spiritual and ecological principles guide coffee cultivation practices, which means pesticides and synthetic fertilizers are never used, resulting in naturally organic coffee production.
The Coffee
The Kintamani Highlands of Central Bali provide exceptional growing conditions for coffee. Situated at altitudes between 3,900 to 5250 feet above sea level, the region benefits from the rich volcanic loam soil created by Mount Agung's ancient eruptions.
This volcanic soil, combined with the tropical highland climate and distinct wet and dry seasons, creates the perfect environment for slow cherry development and complex flavor formation. The unique terroir contributes to the coffee's distinctive characteristics and exceptional cup quality.
This is truly an exceptional coffee. You can expect low acidity, heavy body, average sweetness, and if you really pay attention while sipping this one, you may detect notes of cedar, dark chocolate, and vanilla.
