Bali Blue Indonesian Coffee – Temecula Coffee Roasters

Bold, Smooth, Unforgettable

Bali Blue coffee gets its name from theunique blue-green hueof its unroasted beans, a result of the island’svolcanic loam soiland thewet-hulling processknown as“Giling Basah.”

This single-origin coffee, grown in theKintamani Highlands of Bali, is known for itssmooth body,rustic sweetness, andvibrant complexity. Each cup delivers rich notes ofbaker’s chocolate,orange peel,juniper, andmolasses, all tied together with aclean, lingering finish.

• Region:Kintamani Highlands, Central Bali, Indonesia
• Altitude:1,200-1,600 MASL
• Process:Hand-picked, Wet-hulled, Two-step Sun Dried on Raised Beds
• Varietals:Bourbon (S795 & USDA 762), Typica, Catimor
• Certifications:Organic
• Harvest:May-October
• Soil:Volcanic Loam

Grown in the Kintamani Highlands
Bali Blue coffee is cultivated in the Kintamani Highlands, a region defined by volcanic loam soil, high altitude, and lush tropical conditions. This fertile environment, combined with traditional Balinese farming practices, produces coffee beans with a rich, complex character.

Organized through Subak Abian—a centuries-old cooperative farming system—producers in this region emphasize sustainable, organic agriculture. This structure not only preserves the environment but also ensures consistent, high-quality coffee.

The Wet-Hulling Process (“Giling Basah”)
What truly sets Bali Blue apart is itswet-hulling process, known locally as“Giling Basah.”After hand-picking, the beans arepartially dried with the parchment intact, then hulled while still retaining moisture. This unique method gives the beans their signatureblue-green tintbefore roasting while enhancing the coffee’ssyrupy bodyandrustic sweetness. It also softens acidity, resulting in anexceptionally smooth cup.

After hulling, the beans undergotwo-step sun dryingon raised beds, ensuring an even moisture level before export.

Roasted To Order In California

From Indonesia, the natural-processed coffee beans — fully wet-hulled and sun-dried — are flown to our roastery in California, just outside Los Angeles.

There, the coffee ismedium-roastedin micro lots, enhancing the coffee’s natural sweetness while preserving itsvibrant citrus and spice notes.

Tasting Notes

Each cup of Bali Blue offers asmooth, full-bodied experiencewith layered complexity:

• Baker’s Chocolate:Rich and bittersweet, like dark cocoa
• Orange Peel:Bright citrus with a slight zest
• Juniper:Subtle, pine-like spice for added depth
• Molasses:Dark, syrupy sweetness with rustic charm
• Clean Finish:Smooth, with no lingering bitterness

Perfect forespresso, French press, or pour-over, this coffee’s balanced acidity and velvety body make it an unforgettable brew.