Green Coffee Origins: Bali
Our primary coffee partners are based in Bali and grow their coffee around Mount Batukaru and Mount Batur. All of our partners are organic, some have Rainforest Alliance Certification. We categorize them into several growing regions.
Wanagiri
This coffee growing region is also located around Mount Batukaru but at higher altitudes compared to Pupuan. Most of the coffee grown here is Arabica with some Robusta. The coffee beans produced here are mostly fully washed or naturally processed.
Kintamani
Compared to our other partner regions, coffee from Kintamani is grown at higher altitudes and is mostly Arabica with some robusta. The main post-harvest methods used in this region are natural and full wash processes.
Pupuan
Located around Mount Batukaru, this region grows both Robusta and Arabica coffee and is among the largest producer of high-quality Robusta in Bali. Most of the harvested coffee cherries (both Robusta & Arabica) are handled using the natural process or full wash process. However, based on demand, a certain amount is set aside for more complex processes such as the wine process and honey process.
Coffee Processing Methods
These processing methods are applied to both Arabica and Robusta coffee beans that are produced by our partners.
This is the other main processing method used by our partners. Coffee cherries are washed and soaked in large tubs of water then the pulp and mucilage are completely removed before the coffee beans are dried. Coffee processed using the full wash method tends to result in clearer and more consistent notes after roasting.
Honey Process
Honey processing is not as commonly used by our partners. With this method, harvested coffee cherries are pulped while the bean retains a layer of mucilage. The bean and mucilage are fermented and dried until it reaches its target water content. The fermented mucilage layer looks a bit like honey (hence the method name). The roasted beans tend to have a balance of fruitiness and clarity that is somewhere between natural and full wash. Only a certain amount of coffee is processed using this method based on demand. Larger quantities can be produced if orders are placed before the next harvest season.
Natural Process
One of the main processing methods used by our partners. Whole harvested coffee cherries are dried under the sun or in greenhouses and are periodically raked until they reach the right moisture content. They are then hulled and sorted for grading. The coffee beans ferment inside the cherry during the drying process and tend to retain fruitier notes once they are roasted.
Fully Washed Process
Wine Process
Similarly, the wine process is not as commonly used by our partners and is usually reserved for our specialty and premium coffees. It's a form of anaerobic processing where the coffee cherries are stored in sealed containers to ferment and then dried in several stages. The fermentation and drying process can take around a month or more. The coffee beans tend to result in bold, fruity and complex notes after roasting. Larger quantities can be produced if orders are placed before the next harvest season.
