Bali Blue

Leave the everyday behind and ascend Bali’s mist-shrouded Kintamani Highlands, where smallholder farmers hand-pick Bourbon, Typica, and Catimor cherries rooted in volcanic-loam soil 1,200 – 1,600 m up the slopes of Mount Batur. A traditional wet-hulling (giling basah) and slow, raised-bed sun-drying deepen the bean’s body before a confident medium-dark roast unlocks the island’s signature richness.

In your cup: velvety dark-chocolate depth entwined with lush molasses and warm brown-sugar sweetness, finishing long and smooth—like a sunset over Bali’s sapphire waters. One sip, and you’re on island time—passport optional.