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Bright citrus notes blend with red fruit and more bitter cacao nib notes to create the impression of blood orange. Raspberry, cranberry, and blackberry are all present as well. Later portions of the cup feature dark chocolate more prominently, creating a flavor akin to dark raspberry ganache.

High rainfall combined with high humidity necessitates coffee be processed quicker than in other coffee growing regions. Almost all of the coffee produced in Indonesia is wet-hulled. Natural process coffee from Bali is exceedingly rare, so we jumped on the opportunity to sample this coffee and were somewhat astounded by the great quality and depth of flavor.
This is a very rare coffee, given that Bali is quite tiny compared to the larger coffee-producing Indonesian islands of Sumatra, Java, and Sulawesi. Furthermore, there is very little arable land on Bali at the elevations required to consistently produce good-quality cups. As such, this is only the second coffee from Bali roasted by Black Oak Coffee Roasters.
Our previous Balian coffee was featured in January 2025 and was grown in the same Kintamani District The soils are rich, volcanic, and most of the coffee growing occurs on the slopes of Mount Batur, an active volcano that dominates the landscape and brings regular rainfall to the district.

This coffee performs well with a 1:14 brew ratio and water between 200–205°F with about a three minute brew time.