Bali Blue Moon is an organic 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 de-pulping and fermenting overnight with their micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment. Next, the coffee detours 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 maintain a traditional rural lifestyle organized around a Subak Abian. Subak Abian refers to the ecologically sustainable irrigation system developed 1,000 years ago by Hindu priests. The Hindu priests practiced Tri Hita Karana (three sources of prosperity), a philosophy focused on harmonization between the environment, humans, and God.
These traditions are followed in coffee cultivation, which means pesticides and synthetic fertilizers are never used. In recent years, local producer groups have partnered with regional exporters like Indokom to establish organic and Rainforest Alliance certifications, harmonizing with their traditional principles of conserving forest, soil, and water resources. Indokom also collaborates with producers to overcome logistical challenges like rugged roads and lack of infrastructure. Indokom provides logistics and milling facilities, improving traceability and quality control throughout the post-harvest process and swiftly bringing the coffee to the international market, ensuring greater producer earnings from direct trade relationships.
|Grower||Coffee producers organized through Subak Abian (SA) a traditional structure of farmer organization in upland Bali|
|Variety||Bourbon, (S795 & USDA 762) Typica, and Catimor|
|Region||Kintamani Highlands of Central Bali, Indonesia|
|Harvest||May – October|
|Altitude||1200 – 1600 meters|
|Soil||Volcanic loam: Volcanic soils are fertile due to their non-crystalline mineral content that reacts favorably with growing organic matter|
|Process||Hand-picked, wet-hulled, two-step sun drying on raised beds|
Aroma: Strawberry, tropical fruits, sweetness, and milk chocolate.
Cupping Notes: A complex coffee with an exotic and syrupy body with hints of chocolate, vanilla, and spice. Does really well as a medium roast. light roasts are on the grassy side and dark roasts taste almost burnt.