Variety: Bourbon, S795 & USDA 762 Typica, Catimor
Altitude: 1200 - 1600 meters
Harvest Period: May - October
Process: Wet hulled, two-step sun drying on raised beds

This coffee is named after the hallmark bluish hue of the bean produced from the wet-hulling process called Giling Basah.

The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands.

They carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment.

Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.

This wet-hulling process, or Giling Basah, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the beans their distinct bluish color.

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