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Coffee Origin: Kintamani Highlands, Indonesia
Coffee Certifications: Organic
This Balinese Blue Moon coffee has a rich, syrupy, black licorice, toffee and dark chocolate flavor with cranberry and tangerine highlights and a spicy, woody finish.
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Among the archipelago nation of Indonesia lies its hidden Jewel, the island of Bali. The eruption of the Gunung Agung Volcano in 1963 caused a delay in the progress of modern-day coffee cultivation on Bali. In response to this situation, the government enacted programs in the 1970’s and 1980’s to help rejuvenate coffee production. With the distribution of coffee seedlings to local farmers, an island wide coffee growing campaign began. Today, the coffee growing area in Bali is an estimated 7,500 hectares.
The Kintamani highlands, where most coffee is grown, sits atop a large volcanic plateau between 4,265 - 5,575 feet above sea level. Coffee tree varieties include a high percentage of Bourbon and Typica, along with shade trees such as Erythrina, Albizia, Tangerine and Orange. The use of pesticides is prohibited on Bali and all fertilizers are 100% organic.
The Subak Abian is a traditional farming structure organization in Bali, similar to a farmer cooperative. There are 13 different Subak Abians that are currently growing and processing coffee. The “SA” oversee both agricultural technology and religious activities. The promotion of improved coffee growing practices is expected to enhance not only agricultural technology but social and economic standing in Bali as well. This jewel among coffees stands out with a smooth body and overwhelming chocolate flavors.
Some countries follow the Specialty Coffee Association of Americas (SCAA) method of grading. Three-hundred grams of properly hulled coffee beans should be sorted using screens 14, 15, 16, 17, and 18. The coffee is scored by the remaining amount of defects in each screen such as sour cherries, stones and sticks. This shows how evenly a farm may grow its coffee, or how well it is sorted through. The coffee is then taken to the cup tasters and given a grade.
Specialty Grade Coffee (1): Specialty green coffee beans must have no more than 5 defects in 300 grams of raw beans. Specialty coffee must have at least one distinct characteristic in its body, flavor, aroma or acidity with no faults. Moisture content is between 9-13%.
Premium Coffee Grade (2): Premium green coffee can have no more than 8 defects in 300 grams. Premium coffee must have at least one distinct characteristic in its body, flavor, aroma or acidity with no faults. Moisture content is between 9-13%.
Exchange Coffee Grade (3): Exchange grade coffee must have no more than 9-23 defects in 300 grams. Moisture content is between 9-13% and no cup faults are permitted.
Flag description: Two equal horizontal bands of red (top) and white; the colors derive from the banner of the Majapahit Empire of the 13th-15th centuries; red symbolizes courage, white represents purity.
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