Bali Blue Moon is named for the coffee’s distinct bluish hue, a natural result of Indonesia’s traditional wet-hulling process (Giling Basah).
Most of Bali’s coffee is grown on small, family-owned farms in the volcanic highlands of Kintamani, near Mount Agung. Farmers typically cultivate coffee on a few acres, often alongside citrus trees, benefiting from the region’s rich volcanic soil and cool mountain climate.
After harvest, cherries are carefully hand-sorted, then depulped and fermented overnight using small, community-run micro-mills. The coffee is washed and dried on open patios before undergoing wet-hulling, where the parchment is removed while the beans still contain higher moisture than fully washed coffees. As the beans continue to dry, this process gives Bali coffee its signature bluish-green appearance and contributes to its smooth, rounded character.
Coffee farming in Bali is deeply connected to Subak Abian, a traditional cooperative system rooted in Tri Hita Karana — a centuries-old philosophy centered on harmony between people, nature, and spirituality. In practice, this means coffee is grown without pesticides or synthetic fertilizers, preserving both the land and the surrounding ecosystem.
The result is a coffee that reflects Bali’s landscape and culture: clean, balanced, and quietly expressive.
