Bali Blue Moon is a rich, full-bodied coffee from the Kintamani Highlands of central Bali, grown on small family-owned farms in the volcanic soils surrounding Mount Agung. Coffee production here is deeply tied to local tradition, organized through Subak Abian cooperatives that prioritize sustainability, shared resources, and harmony with the land.

Coffee grown in Bali is produced without the use of pesticides or synthetic fertilizers, which are prohibited on the island. While not formally certified organic, all fertilizers used are organic, and farming practices remain deeply rooted in long-standing ecological traditions.

This coffee is processed using giling basah, or wet-hulling, a traditional Indonesian method that gives the beans their distinctive bluish-green color and produces a flavor profile often associated with Sumatra. Bali Blue Moon shares that same depth and weight, but with a cleaner, more refined character and fewer rough edges.

Roasted to a medium-dark profile, this coffee leans into what it does best: big body, deep sweetness, and a comforting richness that stays smooth rather than harsh. In the cup, expect baker’s chocolate up front, supported by notes of cedar, vanilla, and warm baking spices. The acidity is low and gentle, allowing the syrupy body and long, lingering finish to take center stage.

This is a coffee built for those who enjoy darker roasts that still hold onto sweetness and balance. It’s bold without being bitter, rich without feeling heavy, and exceptionally drinkable cup after cup.

Coffee Details

• Origin: Indonesia, Bali – Kintamani Highlands

• Process: Wet-hulled (Giling Basah)

• Roast Level: Medium-Dark

• Best For: Drip, Espresso, French press, moka pot

• Flavor Notes: Baker’s chocolate, cedar, vanilla, warm baking spices, syrupy body, lingering finish

Grind Size Guide

Not sure which grind to choose? Here’s a simple way to think about it.

Medium grind
Best for drip machines and pour over brewers like V60, Kalita, and Chemex.
This is the most versatile option and a safe choice if you’re unsure.

Fine grind
Best for espresso and moka pot.
Designed for fast, high-pressure brewing where water needs more resistance.

Coarse grind
Best for French press and cold brew.
Slower brewing methods need larger grounds to avoid bitterness and muddiness.

If you’re between brew methods or just want flexibility, medium grind is usually the right call.