Bali Blue - Medium-Dark Roast - Single-Origin - Organic Specialty Coffee


$22.99$18.99


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Organic Coffee Single-Origin Coffee

Experience the seductive allure of our Bali Blue single-origin organic specialty coffee, a tantalizing blend that captures the essence of Bali's lush landscapes and rich coffee heritage. Certified organic and handcrafted with care by smallholder farmers from the picturesque region of Kintamani, this coffee is a true testament to the dedication and passion of Indonesia's coffee growers.

 

With a medium-dark roast that accentuates its bold flavors, our Bali Blue organic specialty coffee boasts a luxurious tasting profile of medium-low acidity, enriched with decadent notes of dark chocolate, velvety molasses, and the caramelized sweetness of brown sugar. Each sip is a symphony of flavors that dance on the palate, transporting you to the sun-kissed hills of Bali with every delicious drop.

 

Grown at altitudes ranging from 1200 to 1600 meters in the nutrient-rich volcanic loam soil of Kintamani, these beans absorb the natural minerals of the earth, resulting in a coffee of unparalleled depth and complexity. Handpicked with precision and care, our Bali Blue beans undergo a meticulous process of wet-hulling and drying on raised beds, preserving their natural goodness and ensuring a smooth and satisfying cup every time.

 

Treat yourself to the luxury of Bali Blue organic specialty coffee and experience the magic of Indonesia's finest beans. Elevate your coffee ritual and indulge in the flavors of Bali's breathtaking landscapes, ethically sourced and expertly roasted for your enjoyment.

 

Certification/Grading: Organic

Roast: Med-dark

Tasting Profile: Medium/Low Acidity, Dark Chocolate, Molasses, Brown Sugar

Grower: Smallholder farmers from Kintamani

Variety: Bourbon, Typica, Catimor

Region: Kintamani, Bali, Indonesia

Altitude: 1200-1600 M

Soil Type: Volcanic Loam

Process: Hand picked, wet-hulled and dried on raised beds.

 

DetailsBali Blue is a Royal staple named after the hallmark bluish hue of the bean produced from the wet-hulling process called Giling Basah in the Indonesian language. The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands.

 

They carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.

 

This wet-hulling process or Giling Basah leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the beans their distinct bluish color.

Balinese producers continue to maintain a traditional rural lifestyle organized around a Subak Abian, which is a reference to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God. These traditions are followed in coffee cultivation, which means pesticides and synthetic fertilizers are never used.

 

Types of Grinds
Whole Bean: Grind yourself (Freshest way)

Standard: Drip brewing, Keurig machines and pour-over.

Espresso: Espresso machines

Coarse: French press and cold brew

 

Types of Roasts
Light: roasts have a lighter color, higher acidity, and retain more of the original bean flavors.

Medium: roasts have a balanced flavor profile with a slightly darker color.

Dark: roasts have a bold flavor, lower acidity, and a shiny surface due to oils released during roasting.

 

The Golden Ratio
The Specialty Coffee Association of America has set a golden ratio of 1:18, which is approximately 55 grams of coffee for 1000 ml (grams) of water. To achieve a golden standard cup, it's recommended to use two tablespoons per 6oz cup. This varies depending on brew method and personal preference.

 

Types of Brewing Methods
Drip Coffee: Add water and coffee grounds to the machine's reservoir and filter, then turn it on. The machine heats the water and drips it evenly over the coffee grounds. Once brewed, serve and enjoy.

 

Espresso: Fill the portafilter with fine grounds, tamp them down evenly, and attach it to the espresso machine. Start the extraction process, and the machine will force hot water through the grounds under pressure. Collect the espresso shot in a cup and serve immediately.

 

French Press: Add coarsely ground coffee to the French press, pour hot water over it, and let it steep for about 4 minutes. Press down the plunger slowly to separate the grounds from the brewed coffee, then pour and serve.

Cold Brew: Combine coarsely ground coffee and cold water in a jar or pitcher, then let it steep in the refrigerator for 12-24 hours. Once steeped, strain the mixture to remove the grounds and dilute with water or milk to taste.

 

Pour-Over: In pour-over coffee brewing, hot water is poured over coffee grounds in a filter cone. The water drips through the grounds and filter into a vessel below. It allows for precise control over brewing variables like water temperature and pouring technique, resulting in a clean and flavorful cup.

Each method may require slight variations in measurements, grind size, and brewing time to achieve the desired flavor profile. Experimentation and practice will help you refine your technique for each method.

 

Cups of Coffee Per Bag Size
12oz: 24 cups
1lb: 32 cups
2lbs: 64 cups
5lbs: 160 cups
12lbs: 384 cups

These numbers are an approximation and vary depending on the size of cup and how strong you prefer your coffee to be.