Coffee by origin
Bali, Indonesia
Bali, the Island of the Gods, blends mystical atmosphere with lush landscapes and volcanic soils — taste its balance in every cup
Why Bali?
Bali, often known as the Island of the Gods, offers a coffee landscape shaped by both nature and tradition. In the highlands of Kintamani, coffee grows in an environment defined by volcanic soil, elevation, and a stable tropical climate.
At around 1,000 to 1,500 meters above sea level, the conditions allow coffee cherries to ripen slowly and evenly. The volcanic soil, enriched over time, provides a strong foundation for clarity and balance in the cup.
Farming here is closely tied to the land. Coffee is often grown alongside fruits and shade trees, creating a diverse ecosystem that supports both soil health and steady plant development.
This combination of altitude, soil, and growing practices results in a profile that is soft and approachable — with gentle sweetness, light citrus and tropical notes, and a smooth, balanced structure.
about our producer
Coffee in Bali is grown by smallholder farmers in the highlands of the island, where small family-run plots are spread across forest edges and volcanic landscapes. Most farms are closely connected to their surroundings, with coffee growing alongside other crops in diverse, mixed systems.
Harvesting is done by hand and with care, selecting only ripe cherries as they reach full maturity. Because the terrain and microclimates vary, ripening happens gradually, often requiring multiple passes through the same trees.
Shaped by elevation, climate, and volcanic soil, farming here follows a steady rhythm that is closely tied to the seasons and the land itself.
