How It Tastes
Bali Blue Moon has the same spicy, complex notes and backbone as Sumatra, just a bit finer. With less of the earthy, herbal punch, it starts and ends with smooth. Weighty in the cup, with dark chocolate and caramel notes and a syrupy body, it’s a great complement to blustery weather, an ideal mug to cradle in your hands as the weather starts to turn.
Indonesian coffees have been a staple here at Peet's since our founding. The most popular and well-known is Sumatra, but other Indonesian islands like Sulawesi, Flores and Bali produce gorgeous coffees with distinctive characters.
Bali is famous as a vacation destination but drive just a couple hours from the splashy beachside resorts and it’s a different world. The Kintamani region hugs the slopes of Mount Batur, and this coffee is grown in these lush highlands, at around 5,000 feet.
The coffee cherries are harvested by a network of Balinese farmers called a Subak Abian—a traditional farmer organization in upland Bali—between May and October. Due to the humid, rainy climate, coffee is processed differently in Indonesia than elsewhere, hulled and dried in a series of steps that expose the bean to unique tropical influences. It’s a risky, less consistent practice, called Giling Basah, but it’s what gives Indonesian coffees their weighty spice and satisfaction. And it’s what gives these beans the striking dark blue-green color for which they’re named.