Dried Plum Tangerine Tea & whatever you taste


Includes 7% VAT
(6,60  / 100 g)
Delivery Time: ca. 3-4 workdays


The coffee-growing culture in Bali is deeply rooted in tradition and community. Balinese coffee farmers often come from generations of coffee-growing families, passing down knowledge and techniques from one generation to the next. Coffee cultivation is seen as a way of life rather than just a source of income.
Balinese coffee growers typically practice organic farming methods that respect the environment and preserve the natural ecosystem. They often cultivate coffee using traditional methods, including shade-grown techniques that maintain the biodiversity of the region.
Harvesting coffee beans in Bali is often a communal activity, bringing together families and neighbors to work together during the harvest season. This fosters a strong sense of community and cooperation among coffee growers.
In addition to the cultivation process, Balinese coffee culture also encompasses rituals and ceremonies that celebrate the importance of coffee in their daily lives. Coffee is not just a beverage but a symbol of hospitality and social connection in Balinese culture.
Overall, the coffee grower culture in Bali is characterized by its deep-rooted traditions, commitment to sustainability, and strong sense of community.

Coffee Details

Product NameBali
Taste NotesDried Plum, Tangerine, Tea & whatever you taste
Roast level2 / 5
Type100% Arabica
LocationBuleleng District
VarietalLini S-795, USDA 762, Typica, Catimor
Altitude1.300 – 1.700 m

How to brew

Our recommendation would be to use the V60 for our BALI.

The recipe we use is:

18 gr coffee – 300 ml – 94° C

4 pours (60 gr bloom for 45 seconds, then three 80 gr pours every 30 seconds)

Brew time: 3:30

If you prefer, you can instead use an AeroPress, a French press, or a filter coffee machine.
Feel free to reach out to us if you have any questions, or ask our barista in our CODOS cafés!