Bali Blue – Organic Single Origin Coffee with Dark Chocolate & Sweet Earthy Notes

Bali Blue — organic single origin with dark chocolate depth, sweet earth, and a smooth, low-acid finish.

Grown on the volcanic slopes of Bali, this medium–dark roast is syrupy and rich without bitterness. Expect a chocolate-forward cup, round sweetness, and that classic Indonesian earthiness that plays beautifully black or with milk.

• Origin: Bali, Indonesia • Single Origin • Organic
• Roast: Medium–Dark
• Process: Traditional Indonesian (wet-hulled) for big body & low acidity
• Tasting Notes: dark chocolate • molasses • sweet earth • hint of baking spice
• Body & Acidity: full body • mellow acidity • lingering cocoa finish
• Bean: 100% Arabica • Small-batch roasted in Jacksonville, FL
• Net Wt.: 12 oz (340 g)

Brew it (Bert’s Bali baseline):

• Drip / Pour-Over: 1:15.5 (22 g : 340 g), 198–200°F, medium-coarse, ~3:15. Lower temp highlights chocolate, higher accentuates spice.
• French Press: 1:15, 200°F, coarse, 4:00 steep; gentle plunge for syrupy body.
• Espresso: 18 g in → 36–38 g out in 28–30s for fudge-like sweetness and low-acid bite.
• Cold Brew: 1:8 by weight, coarse, 15–16 hrs chilled; cut with water or milk to taste.

Bert’s Pour-Over: Bali Blue

Goal: cocoa • sweet earth • round body

V60 Fellow Ode Gen 2: ~3.5 (med-fine) 20 g → 320 g (1:16) 93 °C / 199–200 °F Total: 2:45–3:15

Show steps

1. Rinse filter & warm the V60. Start timer.
2. Bloom 0:00–0:40: 60 g water, swirl to saturate. Wait ~40 s.
3. Pour to 160 g by 1:10: gentle center spirals, keep bed flat.
4. Pour to 240 g by 1:50: same cadence; small swirl.
5. Final to 320 g by 2:20: finish steady, quick swirl to level.
6. Bed should drain flat by 2:45–3:15. Enjoy that chocolate-caramel glide.

Micro-fix: Bitter/dry → grind coarser or lower temp (91–92 °C). Too soft/sweet only → grind finer or extend pours +10–15 s.

Full Brew Guide →