The richness and earthy flavor that can be brought out of Bali Blue Moon green coffee has made this single origin offering a Fresh Roasted Coffee favorite. To roast this green coffee, we recommend a medium to medium-dark roast to enhance the inherent syrupy flavor and low acidity.
Our unroasted (green) coffee selections are intended for home or commercial roasting only. Consumption of unroasted coffee is not recommended - or tasty.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
The Kintamani Highlands are home to some of the finest coffees in Bali. Though not as well-known as other Indonesian islands, Balinese coffee is definitely worth a taste. With delicate origin notes of chocolate-covered citrus fruit, vanilla, and nuts, it’s no wonder why our Organic Bali Blue Moon is a bestseller.