Description
Bali delivers a warm charm through its lush farms, calm hills, and fresh mountain air. Farmers on the island guide each harvest with careful steps and long experience that they gain through years of work in the fields. They trust the land, watch the weather, and adjust each process with sharp focus. This close bond with their environment helps the region create green beans with a clean profile and strong appeal. As a result, bali natural beans grow with character shaped by climate, soil, and tradition.
The island also supports these beans with a balanced mix of sunlight, cool breezes, and rich volcanic soil. Farmers use these conditions with skill, and they choose the best cherries from mature branches to maintain high quality. They handle each stage with attention, and they stay close to every change in the field. Through this hands-on approach, bali natural green beans gain a steady identity that attracts roasters who want bright, clear, and lively flavors.
History
Coffee on the island grows through long cultural roots. Early farmers learned cultivation methods through shared knowledge, and they refined these methods through daily practice. They understood how the soil responded to different seasons, and they adjusted every step with patient hands. This long journey shaped a strong tradition that still supports the region’s farms today and guides every step of their harvest routine.
As time moved forward, modern roasters showed more interest in the island’s beans. Growers answered this demand with improved sorting methods and steady control over drying stages. They walked through their farms each day, checked cherry growth, and studied changes in each plant. These actions helped bali natural beans find higher value in local and international markets, and buyers gained strong trust in the island’s steady production style.
Production Areas
Different parts of the island contribute unique traits to these beans. Some farms sit near higher slopes with cooler air, and this air slows cherry growth in a helpful way. Slower growth helps beans form stronger density, and roasters often look for this density when they want stable roasting output. Growers in these zones monitor each tree closely and adjust shade levels with mindful steps.
Other farms sit closer to warm valleys, and these valleys offer longer sunlight hours that help cherries reach full ripeness. Farmers in these areas handle the warmth with careful timing, and they protect their fields from harsh winds by planting shade trees. These actions strengthen consistency across each harvest, and they help bali natural beans maintain a balanced structure that supports clear roasting results.
Conclusion
Bali stands as a strong island origin with rich soil, calm climate, and deep farming heritage. Farmers maintain their craft with clear focus, and they guide every stage with care and skill. Their long dedication helps the beans show bright flavors, steady sweetness, and lively aroma. These traits increase the value of these green beans in cafés that want clean and fresh character in their brews.
As the market grows, interest in these beans continues to rise. Roasters search for stable quality, and cafés want fresh beans with clear identity. Farmers answer this need with steady work in the fields and strong attention to detail. With this solid foundation, bali natural green beans stand ready to grow stronger demand across local and international markets.
Specifications
- Available Products: Bali Natural Green Coffee Beans (Full Arabica, Natural/Dry Process)
- Type: 100% Arabica (Typica, S-795, Kartika lines; hand-picked and naturally dried)
- Screen Size: 15–17 (premium large-bean grading common in Bali highlands)
- Moisture: 10.5–12% (sun-dried on raised beds)
- Triage: 3–6% (careful sorting, natural-process variation)
- Defect Value: Max 7% (aligned with premium natural-process standards)
- Typical Cupping Score: 83–86 (bright fruit character with clean sweetness)
- Crop Year: Current harvest
Characteristics
- Fragrance/Aroma: Bright and sweet with fresh citrus peel, red fruit, light floral hints, soft spice, and mild herbal warmth. Gentle tropical notes often rise during grinding due to the natural drying method.
- Flavour: Lively and clean with red berries, citrus sweetness, soft caramel, honey-like depth, and fresh herbal tones. Natural processing adds pleasant fruity brightness supported by mild chocolate and warm spice lines.
- Acidity: Medium to medium-high, crisp and refreshing with smooth transitions in lighter or medium roasts.
- Body: Medium to full with silky texture and balanced weight, supported by natural sugar development during sun-drying.
- Seed Form: Long and slightly oval arabica seeds, uniform and dense with clean skin separation. Natural processing may leave minimal silver skin specks.
- Brew Character (Stew Character): Bright berry notes, citrus shine, caramel sweetness, soft chocolate, and light herbal tones with a gentle tropical finish. Natural sweetness supports expressive characteristics in pour-over, cold brew, and light-espresso styles.
Description Scheme
- Time from Flowers to Be Berry: 9 Months
- Production (Kg/Ha): 800 to 1500
- Optimal Temperature: 13 to 28°C
- Optimal Rainfall: 100 to 3000 mm
- Altitude: 1200 to 1700 from Sea Level (asl)
- Soil Type: Fertile volcanic soil
- Country of Origin: Indonesia
- Production Areas: Ulian Village, Kintamani District, Bangli Regency, Bali Province.
- Caffeine Content: 0.8 to 1.4%
- Form of Seeds: Flat with a Clear Midline
- Character Stew: Acid & Chocolate
- Method of Harvest: Natural
- Processing Method: Fully Washed (smallholders)
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