Grown in the country's central highlands, Bali coffees are a relatively new addition to the premium gourmet coffee market. Bali coffee reviews often note it as having a rich aroma, with a smoky (wood) flavor and full body. These are well developed thanks to mineral rich volcanic soil and practices that involve natural manure and shade-growing, allowing the coffee beans to mature slowly, despite being primarily High Grown.
BALI COFFEE PRODUCTION AND PROCESSING
The Bali coffee supply is limited, and the coffee is usually wet processed (washed) though there are also notable dry processed (unwashed; natural) Bali coffees. They growing areas tend to be on volcanic soils, providing a rich source of nutrients and allowing the trees to develop rich flavors that tasting notes describe as woody and earthy. While not typically Organic certified, the coffees trees are most often "organically grown" using manure from local farmlands, and shade-growing is frequently done.
In particular, the dry processed (unwashed; natural), light-roasted coffee from Roasterie Tri Hit Karana is said to exhibit intense reflections of fermentation that develops during the drying, and displays a cherry-brandy quality. Also dry-processed Bard Coffee Kintamani Organic, which is given a medium roast, reveals dark chocolate notes and a pungent herb quality. Production volumes in Bali are not significant, and it is grouped in with the rest of Indonesia in reporting by the ICO, making volumes difficult to determine.
CHARACTERISTICS OF BALI COFFEE
Bali coffee has been compared, in both its good and bad qualities, to Papua New Guinea coffees. Bali coffee is highly valued among Japan's coffee drinkers who are said to appreciate the quality processing and the translucent emerald-colored coffee beans.