Description
Bali Wine Roasted Coffee Beans are a distinctive Arabica offering known for their refined, wine-like character developed through controlled fermentation and carefully applied roasting. Sourced from Bali’s highland regions, these beans deliver a vibrant and expressive cup that balances natural sweetness, layered acidity, and elegant aromatic depth. Once roasted, the complex character becomes more pronounced, making this coffee a standout choice for specialty menus.
The wine-style processing works in harmony with the roasting process to elevate the coffee’s natural attributes. Rather than mimicking wine, the fermentation enhances fruity complexity, floral nuances, and subtle chocolate undertones that unfold clearly in the cup. This makes Bali Coffee Beans highly attractive for roasters and cafés seeking premium, flavour-forward offerings.
Characteristics and Flavour Profile
Bali Wine Roasted Coffee Beans are recognised for their bright aromatics and refined flavour structure. In the cup, they often reveal floral aromas, gentle spice, and soft cocoa notes, supported by a wine-like fruit complexity that feels clean and intentional. The roasting process highlights these characteristics without overpowering the coffee’s natural balance.
The flavour profile typically features medium acidity paired with a smooth, rounded body. The acidity feels lively yet controlled, adding freshness while allowing the fermented fruit notes to shine. This balance makes Bali Wine Beans suitable for both filter brewing and espresso applications, offering versatility across brew styles.
Origin and Growing Conditions
Bali Wine Roasted Coffee Beans originate from the highland areas of Bali, particularly around Kintamani. These regions are characterised by fertile volcanic soil, consistent rainfall, and elevations between 1,100 and 1,600 metres above sea level. Temperatures ranging from 14 to 26°C support slow cherry maturation, which contributes to flavour clarity and complexity.
Because wine-style processing requires strict control and selective harvesting, production volumes remain limited. This exclusivity adds value to the roasted product, positioning it well for single-origin features, seasonal offerings, and premium retail selections.
Processing Method and Roasting Approach
The defining element of Bali Wine Roasted Coffee Beans lies in their fermentation-driven processing combined with precise roasting. Fully ripe cherries undergo extended fermentation using carefully monitored wet and dry techniques to enhance sweetness, acidity, and aromatic depth. Once roasted, these attributes translate into a cohesive and expressive flavour profile.
The full cultivation cycle takes approximately nine months, with yields averaging 800 to 1,400 kilograms per hectare. Selective hand-picking ensures uniform ripeness before processing. Roasting is carried out to preserve complexity and balance, resulting in a polished coffee ideal for specialty and experimental brewing programs.
Description Scheme – Bali Wine Roasted Coffee Beans
Origin: Bali, Indonesia
Altitude: 1,300 – 1,400 m
Varietas: Arabica
Process: Wine Processing
Flavour Notes: Winey, Complex Fruit, Floral, Soft Chocolate
Body (1–5): 3
Acidity (1–5): 3
Cupping Score: 83.55
