Description
Bali Wine Green Coffee Beans are a distinctive Arabica selection celebrated for their refined, wine-like character developed through controlled fermentation. Grown in Bali’s highland regions, these beans offer a vibrant and expressive flavour profile that combines natural sweetness, layered acidity, and elegant aromatic depth. The result is a specialty green coffee prized by roasters seeking unique and premium flavour expressions.
The wine-style processing enhances the coffee cherry’s natural sugars and aromatic compounds. Rather than imitating wine, the fermentation process builds complexity through fruity notes, floral accents, and subtle chocolate undertones that become more pronounced after roasting. This approach has gained popularity among specialty roasters looking to create memorable, high-value coffee offerings.
Characteristics and Flavour Profile
Bali Wine Green Coffee Beans are recognised for their bright aromatics and balanced flavour structure. When roasted, they often present floral aromas, gentle spice, and soft cocoa notes, resulting in a clean yet expressive cup. The flavour depth is achieved entirely through fermentation, without the use of additives or external flavouring.
In the cup, these beans typically display medium acidity with a smooth, rounded body. The acidity is lively but well-integrated, allowing the wine-like characteristics to shine while maintaining clarity and balance. This profile makes Bali Wine suitable for both filter brewing and espresso-based roasting styles.
Origin, Growing Conditions, and Availability
Bali Wine Green Coffee Beans originate from Indonesia’s Bali highlands, particularly in regions such as Kintamani. These areas are known for their fertile volcanic soil, consistent rainfall, and elevations ranging from 1100 to 1600 metres above sea level. Temperatures generally remain stable between 14 and 26°C, supporting slow cherry maturation and flavour development.
Production of Bali Wine coffee is typically limited, as the fermentation process requires careful control and selective harvesting. This limited availability adds exclusivity, making it an attractive option for roasters seeking differentiated single-origin or micro-lot offerings.
Processing Method and Production Scheme
The defining feature of Bali Wine Green Coffee Beans is the fermentation-focused processing method. Fully ripe cherries undergo extended fermentation using carefully monitored wet and dry techniques, encouraging enhanced sweetness, acidity, and aromatic complexity while preserving bean integrity.
From flowering to harvest, the cultivation cycle takes approximately nine months, with yields averaging between 800 and 1400 kilograms per hectare. Harvesting is primarily done through selective hand-picking to ensure uniform ripeness. The result is a meticulously processed green coffee well suited for specialty roasting and experimental flavour profiles.
Description Scheme Wine Coffee Beans
- Origin: Bali, Indonesia
- Altitude: 1,300 – 1,400 m
- Varietas: Arabica
- Process: Wine Processing
- Flavour Notes: Winey, Complex Fruit
- Body (1-5): 3
- Acidity (1-5): 3
- Cupping Score: 83.55
