Indonesian Bali Org. – Blue Moon – Wet Hulled

(7 customer reviews)

A very rich, strong and smooth cup. A cousin to Sumatra or Sulawesi coffee; Blue Moon always is a bit smoother without as much peaty earthiness, or swampy fruit. A sweeter cup for an Indo with malt, chocolate with a little traditional earthy terroir of the wet-hulled Indonesians. Fuller bodied, a little hint of acidity at a medium roast, a definite go to for our strong-medium or dark roasts here at Burman Coffee. Pulls some molasses undertones as ones pushes into second crack roasts.  Hints of slight smoky tone at darker roast.

$8.49

Out of stock

$8.49/lb

1 lb

$8.34/lb

2

$8.19/lb

5

$8.04/lb

20

$7.89/lb

60+ lbs

Description

An incredibly special coffee from a special place. Bali is different, in a good way. It cannot get any more beautiful, with perfect weather creating the perfect growing conditions for almost any plant. Everything is so lush and green year round.  Three volcanoes nestled in the middle of this fairly small island, are at a perfect altitude for coffee, a bit more acidic soil as well which coffee tends to love. Produced by people who live harmoniously with the land. An incredible sight to see and a real treat to drink. This is the wet-hulled version. Traditional Indonesian processing which leaves a thicker generally lower acidity more stout like cup of coffee.

Coming from family owned farms located in the Kintamani highlands on the island province of Bali, Indonesia. Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income. Coffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priest who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God.

Tasting Notes:
A very rich, strong and smooth cup. A cousin to Sumatra or Sulawesi coffee; Blue Moon always is a bit smoother without as much peaty earthiness, or swampy fruit. A sweeter cup for an Indo with malt, chocolate with a little traditional earthy terroir of the wet-hulled Indonesians. Fuller bodied, a little hint of acidity at a medium roast, a definite go to for our strong-medium or dark roasts here at Burman Coffee. Pulls some molasses undertones as ones pushes into second crack roasts.  Hints of slight smoky tone at darker roast.

Roasting Notes:
I like to take this one to a full city. A strong medium-roast. It is very versatile and will hold almost any roast except light. Usually I drink this Bali just a touch lighter than I take Sumatra coffees. A little sheen on the surface of the beans, to a spot of wet looking oil, usually good to go! This coffee being wet-hulled will roast a bit uneven, very normal for it. Low chaff.

Additional information

Weight 1.01 lbs
Arrival Date:

01/02/24

Lot #:

6107

Origin:

Kintamani, Bali

Processing Method:

Semi-washed (wet-hulled)

7 reviews for Indonesian Bali Org. – Blue Moon – Wet Hulled

  1. Crissy in BK (verified owner)

    Wow. Brilliant chocolatey, complex flavor. Rather easy to roast. I impressed myself with this one. On the roaster I started with a mid-high power level, full fan, then slightly rolled back the power level midway through the roast and cooled just between medium and dark. Some beans had a pleasant tan and brown marbled effect. I have been roasting about a year now and this gave my first roasting love, Yirgacheffe, a real run for its money. Wonderful cup, enjoyed black. 🙂

  2. Michael Roman

    Stopped roasting early into the second crack, beware, this beans can take a lot of heat, and the result is a dark chocolate, very muddy cup. Not a lot of chaff with this coffee, yet the beans are roasting weirdly uneven. I am not tasting any molasses, but the dark chocolate flavor is overwhelming (if you love dark chocolate, this is your coffee, for sure!!!)

  3. Tami C (verified owner)

    This one is a show stopper. I started roasting on a GeneCafe 5 years ago and for 2.5 years have roasted on a Bellwether S2 Electric Commercial Roaster. The Bali Blue Moon was one of the very first I roasted and it is well loved in our community near and far. It is a beautiful medium roast that is super flavorful and has very low acidity. Many asks for this one in wholesale bulk but I sell it strictly retail at a higher price as it has high demand. Love it.

  4. John S (verified owner)

    This is our go-to coffee. Love the dark chocolate and smoothness. We roast about 25 seconds into second crack and have never missed perfection. Easy to roast. Consistent and flavorful. In fact just picked up 10 lbs because we have company here for a week and they love my coffee!!! Thanks to Jon and crew at Burmans!!!

  5. MAMurphy (verified owner)

    Stopped at first crackle of second crack; typical uneven Indo roast, light brown to dark beans, no oil sheen noticed. Sip, hint of malt with some earthiness. No sweetness but no real bitterness, slightly dry without noticeable, -to me-, acidity. Medium to full bodied. I like the earthiness in this and miss that “wild” characteristic of earlier generations of New Guinea coffee. Overall a good bean. 86 out of 100

  6. UrDad (verified owner)

    When you pour this coffee, just the color alone is spectacular. The taste lives up to the color,Indonesian coffee has that special flavor profile. This is one of those. Oh friends are coming over and you want to impress them with Bali Blue, or make them something else, cause I’m savin’ this for me.

  7. SLmanDR (verified owner)

    I wonder if it’s possible to pin an altitude where this is grown and assign a soft / hard bean character. I want to estimate the heating profile. Kintamani growing areas look to be around 4000 feet, but the farms are difficult to specifically locate. I’ll start with slow heat up P4 and go from there. Smells wonderful green. Using the Behmor 1600+.

    • Jon Burman

      Hard to pin in an exact altitude for aggregate production coffees. Bali Blue Moon and Kintamani Natural are produced by 40+ family oriented farms, some at higher altitudes, some at lower. All above 3900 feet though, so would be considered a harder bean, some coffee production goes up to 6000+, so depends on the comparison. With the wet-hulled processing though, it can act a bit more like a soft bean depending on the roaster, can take a bit and higher than normal heat to hit first crack, but then fly towards second crack very quickly.

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