Bali Blue Coffee Farm

Bali Blue Moon is a 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.

Farmers carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. The coffee is then washed and laid out on raised beds to shed excess moisture from the coffee parchment. From there, it takes a detour from conventional processing: the parchment is removed while the coffee still has a high moisture content. This wet-hulling process — Giling Basah — leaves the bean exposed while it finishes drying, giving it the distinct bluish color that defines this coffee's identity.

Balinese producers continue to maintain a traditional rural lifestyle organized around a Subak Abian — 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 carry directly into coffee cultivation: pesticides and synthetic fertilizers are never used.

Our Bali Blue is sourced from smallholder farmers in the Kintamani highlands, grown at 1,200–1,600 meters on volcanic loam soil. The Bourbon, Typica, and Catimor varieties are hand-picked and wet-hulled, yielding a med-dark roast with notes of dark chocolate, molasses, and brown sugar.