Bali Blue Moon
From the hidden jewel of Indonesia, this amazing coffee is perfect for folks who want big, syrupy body and very little bite. It's got tons of baker's chocolate, vanilla, black pepper and just a hint of cedar.
Arrival Date: April 13th, 2018
Acidity & Brightness: Low acidity but unusually crisp for an Indonesian coffee
Balance & Finish: Complex with a lingering finish
Body & Texture: Big, rich body and syrupy texture
Flavors: Baker's chocolate, vanilla, black pepper and a hint of cedar
Grade: Very hard and dense
Processing: Wet-hulled (semi-washed)
Varietals: Bourbon and Typica
Roasting: Start with a Full City Plus (Medium Dark), or just into the second crack. If you can't hear the cracks, then roast until the beans are smooth and medium dark brown with just the first hint of sheen as the oil emerges. This coffee roasts slightly unevenly, and will appear light for it's degree of roast. Like most Indonesian coffees, this bean handles heat well and you can take it as dark as Vienna with great results.
Recommendation: This is one of our most popular coffees. People who enjoy rich coffee with very little "bite" and a long, lingering chocolate finish will enjoy this coffee.
Reminder: This is raw coffee. You have to roast it before brewing.
Our Review: The island of Bali is sometimes called "the Hidden Jewel of Indonesia." We've had nothing but great coffee from Bali the last several years, so we're forced to agree if only because the coffee is so good! When the Gunung Agung volcano erupted in the 60's, Bali's agriculture was brought to a stand still. In an effort to reinvigorate the struggling island's economy, the government issued coffee, tangerine, orange and other seedlings to kickstart the farming industry. The coffee seems to benefit from the proximity of the citrus picking up a little sweetness and a bit more acidity than we normally find in Indonesian coffee. The use of pesticides on Bali is prohibited and all fertilizers used are 100% organic. It is a semi wet process coffee (like Sulawesi and most Indonesian coffees), and leaving the fruit attached to the seed while drying adds complexity and a wild sweetness.
This is a coffee that changes quite a bit with the roast profile you choose, which is why it makes a great coffee for those new to home roasting and experts alike. In lighter roasts (just short of the second crack), it has really nice milk chocolate tones and a wine-toned crispness. The finish is very long and pleasing with reminisces of chocolate, vanilla and spices. As you go darker, the chocolate notes become more bitter-sweet and the crispness is muted. At the same time it's Indonesian heritage begins to show and the earthiness comes out while the body develops more. We prefer it at medium-dark roasts where you'll get tons of syrupy body and complex flavors of baker's chocolate, vanilla, black pepper and cedar.
Bali Blue Moon may look a bit lighter during the roast than it's true roast level. Judge your roast by the cracks and the smell until you get used to the way it looks. Not hard to do, just something to be aware of. As it ages, more and more oil will appear on the bean, definitely let this one rest for a minimum of 24 if not 48 hours before brewing!