Bali Natural

Bali, an Indonesian paradise known for its beauty and culture, is also home to unique and exquisite coffees. Bali natural coffee stands out with its distinct “natural processing” method, where beans dry inside cherries, absorbing sweetness and creating a complex flavor. It boasts a rich aroma, medium body, smooth sweetness, and hints of tropical fruit and chocolate. Discover Bali’s coffee treasure.

Bali Natural Characteristics

Fragrance/Aroma: Citrus
Flavor: Hints of Citric and Chocolate
Acidity: Medium
Body: Strong

Specification

Screen Size: 15-19
Moisture: Max 13%
Triage: 8-10%
Defect Value: Max 11

Description Scheme

Time from Flowers to Be Berry: 9 Months
Production (Kg/Ha): 800 to 1500
Optimal Temperature: 13 to 28°C
Optimal Rainfall: 100 to 3000 mm
Altitude: 1200 to 1700 from Sea Level (asl)
Soil Type: Fertile volcanic soil
Country of Origin: Indonesia
Production Areas: Ulian Village, Kintamani District, Bangli Regency, Bali Province.
Caffeine Content: 0.8 to 1.4%
Form of Seeds: Flat with a Clear Midline
Character Stew: Acid & Chocolate
Method of Harvest: Natural
Processing Method: Fully Washed (smallholders)