Bali Coffee Gold Coffee introduction.

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Coffee trees in Bali mostly grow in the high mountains of the north-central region at an altitude of 1000-2000 meters. Because the area is cool and foggy, it is suitable for coffee trees to grow. As a result, Bali's "golden coffee" arises at the historic moment, with an average annual output of 8000 tons.

At a Chinese-owned Golden Rabbit Gold Coffee Factory in Nusa Dua, the young owner says that Balinese coffee tastes neither sour nor astringent, but rather bitter, and can ripen once or twice a year, around the end of September and March. During the ripening season, the coffee is harvested manually, and then dried, screened and roasted.

The picked coffee fruit needs to be exposed to the sun for about two weeks, followed by manual screening. Workers will screen out coffee beans that are brown, cyan, moth and foul-smelling, so that the coffee will not have a sour smell, followed by baking. It is usually roasted at 350 degrees for an hour and a half, then placed indoors to dissipate heat, and then the beans can be packaged or ground into coffee powder for sale.

Bali is also popular with coffee beans produced in the cool mountains of Quintamani. Unlike other varieties of coffee, Jintamani is unique in Arabica coffee because of its mild taste, medium acidity and slightly fruity flavor. The fruit flavor is because these coffees are grown with fruits and vegetables, and the coffee beans absorb the surrounding flavor.

Bali's "Golden Coffee" is fine ground coffee, which makes more coffee grounds, such as Middle Eastern coffee. People who don't like too much coffee residue had better use fine filter paper to filter it.

Balinese coffee has a bitter taste in the throat, and the taste is quite smooth and memorable.