Bali Wine Coffee

About Bali Wine Coffee

Bali Wine Coffee, a rare and innovative specialty coffee, is produced primarily in the highland region of Kintamani, Bangli Regency, Bali. This area, with its volcanic soil and cool climate at elevations of 1,300-1,400 meters above sea level, provides an ideal environment for cultivating the coffee cherries that become wine coffee beans.

Its profound uniqueness lies in its post-harvest processing method. The beans, often from the Arabica varietals, undergo an anaerobic fermentation process inspired by winemaking.

This creates complex fruity, wine-like acidity and sweet notes of berry, plum, and sometimes even chocolate, with a remarkably smooth, low-bitterness body and a distinctive aromatic profile.

This innovative method is a testament to Bali's creative approach to specialty coffee, transforming locally grown beans into a globally unique cup.

Specification

• Available Products: Green Coffee Beans, Roasted Coffee Beans, Ground Coffee
• Type: Arabica
• Screen Size: 15-19 
• Moisture: Max 13% 
• Triage: Max 6-8% 
• Defect Value: 6-8 (As per sample)
• Cupping Score: 84+
• Certifications: Fair Trade, Organic, USDA, Rain Forest Alliance, Halal.

Characteristics

• Fragrance/Aroma: Fresh, Nutty
• Flavor: Winey, Complex Fruit
• Acidity: Medium
• Body: Medium

Description Scheme

• Time from Flowers to Be Berry: 9 Months 
• Production (Kg/Ha): 800 to 1500   
• Optimal Temperature: 13 to 28°C
• Optimal Rainfall: 100 to 3000 mm
• Altitude: 1300 to 1400 from Sea Level (asl)
• Country of Origin: Indonesia
• Production Areas: Kintamani, Bali, Indonesia
• Caffeine Content: 0.8 to 1.4%
• Form of Seeds: Flat with a Clear Midline
• Processing Method: Fermentation Method