Bali (K cups) coffee 12 ct.

Roast: Medium-Dark

Cupping Notes: Bakers Chocolate, Orange Peel, Juniper, Molasses, Clean
Grower: Producers organized through Subak Abian (SA) a traditional structure of farmer organization in upland Bali
Region: Kintamani Highlands of Central Bali, Indonesia
ALTITUDE: 1200-1600 MASL
Harvest: May-October
Soil: Volcanic Loam
PROCESS: Hand-picked, Wet-hulled, Two-step Sun Dried on Raised Beds
VARIETALS: Bourbon, (S795 & USDA 762) Typica, and Catimor

Details: Bali Blue Moon is a staple named after the hallmark bluish hue of the coffee 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 these coffee beans their distinct bluish color.

Balinese producers continue to maintain a traditional, rural lifestyle. Organized around a Subak Abian, which is reference to 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 also followed in their coffee cultivation, which means pesticides and synthetic fertilizers are never used.