Blue Moon Bali Coffee is an exotic medium-dark roast with a clean, full-bodied profile. Notes of baker’s chocolate and molasses create a deep foundation, while orange peel and juniper add brightness and aromatic complexity.
The coffee is grown by small family farmers in the Kintamani Highlands of central Bali, where volcanic soil and elevations of 1,200 to 1,600 meters create ideal conditions for Bourbon, Typica, and Catimor varieties. Coffee plants are cultivated alongside citrus trees on small farms shaped by generations of agricultural knowledge.
After the cherries are carefully hand-picked, farmers depulp and ferment them overnight using their own micro-mills. The beans are then washed, partially dried, wet-hulled, and returned to patios to complete the drying process. Known locally as Giling Basah, this method exposes the beans while they still contain considerable moisture and gives them the distinct bluish hue behind the Blue Moon name.
Balinese coffee production is organized through the Subak Abian, a traditional farming structure connected to an ecologically sustainable irrigation system developed more than 1,000 years ago. Its practices are guided by Tri Hita Karana, a philosophy centered on harmony among people, the environment, and the divine. In keeping with these traditions, synthetic fertilizers and pesticides are not used in cultivation.
