Most people are familiar with Bali as a tropical, paradise travel destination, not necessarily a coffee growing region. Rightfully so, the alluring island lies just two miles east of Java and only produces small amounts of coffee in the Central Highlands, between the volcanoes of Batukaru and Agung. One of the reasons they produce smaller amounts of Arabica coffee (Compared to Sumatra, Java and Papua New Guinea) is due to the eruption of Gunung Agung back in the 60’s. This eruption wiped out most coffee farms, but thanks to a program started by the Balinese government, coffee seedlings were handed out to farmers and the coffee growing region is once again thriving.
Our Bali is produced by small holder farmers from the highland area of Kintamani in the North part of East Bali and is grown between 1200-1600 meters above sea level in lush volcanic soil. It’s a mix of the Bourbon, Typica and Catimor varietals. In harvest season, May-October, cherries are handpicked, wet hulled and sun dried on raised beds. This gives our coffee a consistent sweetness with citrusy notes you won’t pick up in other Indonesian coffees.
If you have not tried our Bali selection I would encourage you to do so. New crop has arrived and is offering a very memorable experience!