Description
Bali
Bali is a lush Indonesian island known for its volcanic mountains, terraced rice fields, and
deep-rooted culture built around community and daily ritual. Often called the “Island of the Gods,”
Bali blends natural beauty with a calm, welcoming spirit—making it a place people associate with
warmth, balance, and slow moments done well.
Coffee from Bali is shaped by the island’s volcanic soil and highland growing regions like Kintamani,
where cooler temperatures help develop rich, smooth flavor. The result is a cup that’s often bold yet
mellow, with earthy sweetness and deep notes that pair perfectly with a comforting, everyday brew.
Coffee Details
- Roast: Med-dark
- Tasting Profile: Dark chocolate, molasses, brown sugar
- Grower: Smallholder farmers from Kintamani
- Variety: Bourbon, Typica, Catimor
- Region: Kintamani, Bali, Indonesia
- Altitude: 1200-1600 M
- Soil Type: Volcanic Loam
- Process: Hand picked, wet-hulled and dried on raised beds.
How to Brew Bali Coffee Pods
A little care makes each cup your own. These recipes are starting points—adjust to your taste and follow your package and brewer instructions when they differ.
One pod, one fresh cup
- Check that your brewer accepts the pod format shown on your package. Fill the reservoir with fresh water and preheat the machine as its manual directs.
- Insert one unopened pod. For a compatible brewer with mug-size settings, start at 8 fl oz / 237 mL.
- Run one normal brew cycle. The machine controls water temperature and brew time; no grinding or separate steeping is needed.
- Remove the used pod after it cools. Use a fresh pod for the next cup rather than brewing it twice.
Promise Table tip: Try a 6 fl oz setting if available for a fuller cup alongside the dark chocolate and molasses notes.
For iced coffee, brew a smaller supported serving into a heatproof cup, then pour over ice. Follow your machine’s format and size instructions if they differ.
Brew it. Sip it. Make it yours.
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