Indonesian Coffee | introduction of coffee producing areas in Bali, Indonesia

Balinese coffee, which grows in the central highlands of the country, is a relatively new breed in the boutique coffee market. Balinese coffee reviews often notice that it has a strong aroma, smoky (wood) taste and strong taste. Thanks to mineral-rich volcanic soil and practices involving natural fertilizers and shade, coffee beans mature slowly, although they grow mainly at high altitudes.

Bali Coffee production and processing

The supply of Balinese coffee is limited, and although there is also noteworthy dry processing (unwashed; sun-dried) Balinese coffee, coffee is usually processed (washed) by wet planing. Their growing areas are often located in volcanic soil, providing a rich source of nutrients and giving trees a rich flavor, which is described as wood and soil. Although they are usually not organically certified, coffee trees are usually "organically grown" using fertilizers from local farmland and are often planted in shade.

In particular, light roasted coffee from Roasterie Tri Hit Karana is said to show a strong fermentation reflex, which develops during drying and shows the quality of cherry brandy.

Dry-processed Bard Coffee Kintamani Organic is also moderately baked, showing dark chocolate and spicy vanilla quality.

Production in Bali is small, and according to the ICO report, it is divided into other parts of Indonesia, so it is difficult to determine.

The characteristics of Bali Coffee

Balinese coffee, for better or worse, can be compared with Papua New Guinea coffee. Balinese coffee enjoys high value among Japanese coffee drinkers, who are said to appreciate high-quality processing and translucent emerald-colored coffee beans.