Moonlit Reef · Bali

Wet-hulled in the shadow of a volcano, grown beside citrus trees, tended by a water system a thousand years old.

Bali Blue Moon takes its name from the bluish cast the beans pick up during Giling Basah — the wet-hulling process that strips parchment while the coffee is still high in moisture. Same technique as Sumatra, different result: where Sumatra goes earthy and syrupy, Bali stays clean, baker's chocolate over bright orange peel with a molasses sweetness underneath.

It grows at 1,200 to 1,600 meters in the volcanic loam of Mount Agung's Kintamani highlands, on small family farms that plant coffee among citrus trees. Those farms are organized through Subak Abian, a Balinese cooperative structure built on Tri Hita Karana — harmony between people, environment and the divine — which has governed the island's irrigation for more than a thousand years. Pesticides and synthetic fertilizers are never used.

At the cup
Cupping notes: Baker's chocolate, orange peel, juniper, molasses, clean
Roast: Medium-dark
Body: Medium, clean
Acidity: Low, with a bright orange-peel lift
Best brewed as: French press, drip, cold brew

At the farm
Origin: Indonesia (Bali)
Region: Kintamani highlands, central Bali
Altitude: 1,200–1,600 MASL
Process: Giling Basah (wet-hulled)
Varietals: Typica derivatives and Kartika
Growing method: Intercropped with citrus, no synthetic inputs
Harvest: May–October

Packaging: Biotrē™ 1.0 — home compostable (how to compost it)

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