Rich, velvety, deeply cozy.
A single-origin from the Bali highlands that leans all the way into dark chocolate, brown sugar, and a touch of island spice. The kind of cup that feels like a late-night record spin or a quiet, rainy morning. Full-bodied, low-acid, and small-batch roasted to order.
Where It Comes From
Grown in the highlands of Bali and handled with wet-hulling — a processing method traditional to the Indonesian islands that gives the region its signature deep body and low acidity. It’s why Indonesian coffees taste so full, round, and earthy-sweet.
Bali Bleu brings that classic Indonesian character to a comforting medium–dark: chocolate and brown sugar up front, a whisper of baking spice and soft smoke on the finish. Pair it with a good heavy mug and a slow evening.
Craft & Details
Bert’s brew tip: This one loves a French press — the full body really shows off. No milk required, but it takes a splash beautifully.
Perfect for the dark-roast lover and the cozy-evening ritual
Brewing Guide
Use about 2 Tbsp (10–12g) of coffee per 6 oz of water at 195–205°F. Shines as French press, drip, or a rich pour-over — and it makes a mean espresso. Grind fresh right before brewing for the fullest flavor.
Freshness & Storage
Roasted to order in small batches — best within 2–4 weeks of the roast date on the bag. Keep the bag sealed, away from light, heat & moisture; don’t refrigerate.
