BLUE Moon

Suggested Preparation: Pour Over, AEROPRESS, drip

Region: Kintamani Highlands, Island of Bali, Indonesia.

Type: Single Origin, Arabica, Organic

Process: Traditional filing basah

Altitude: 1,200 - 1,600 above sea level

This classic Balinese “blue” coffee is named after the signature blue color of the beans. It's made from beans that have been washed and dried on patios. Most of Bali's coffee comes from small, family-run farms. Each farm has a few acres, and they grow coffee and citrus in the volcanic soil of the Mount Agung highlands.

The beans are sorted carefully before they're depulped and fermented overnight in their micro-mill. After that, the parchment is taken off while the coffee is still high in moisture, and the beans are dried on patios until they have a moisture percentage that's good for export.

Many producers in Balinese villages still live a traditional way of life, organized around a Subak Abian. This refers to the eco-friendly irrigation systems that were created by Hindu priests over a thousand years ago. The three sources of prosperity are tri Hita Karana, a philosophy that emphasizes harmony between the environment, people, and God. Coffee cultivation follows these traditions, so no pesticides or synthetic fertilizers are used. In recent years, Balinese producer groups have started to work with regional exporters, like Indokom, to get organic and rainforest alliance certifications, which are in line with their traditional values of conserving forests, soil, and water. Indokom works with producers to overcome logistical issues like rough roads and infrastructure. They also provide logistical and milling facilities to make sure the coffee is traceable and quality control is good all the way after harvest. Plus, they can quickly ship the coffee to the rest of the world, which helps producers make more money from direct trade relationships.