Bali Coffee
12,40 € – 89,50 €
Our Bali coffee, grown on the slopes of the Kintamani volcano, is infused with the volcanic life force of the Isle of the Gods. The soil is extremely mineral-rich and fertile, and these qualities flow into you in an aromatic cup of Bali coffee. We roast the coffee to a medium roast to preserve the coffee’s inherent intense sweet, slightly winey and passionfruit flavour. Notes of brown sugar, milk chocolate, dried strawberry, yak wood, roasted almonds can be found in Bali coffee, and the round acidity of the cup finishes with a syrupy mouthfeel. Bali coffee is an impressively sweet and full-flavoured finish. The nutrient richness of the soil and the rich diversity of vegetation surrounding the coffee trees is the reason for the long aroma profile.
The coffee of the Isle of Gods is grown by a local community of small farmers. They have been trained, instructed and supervised for decades by Karana, a local speciality coffee producer. Karana is run by Rodney, an entrepreneur from Bali, a top coffee expert who moved to Bali from Australia after working in the coffee industry for over 30 years. Karana’s other entrepreneur is Edi from Bali. The exceptionally long-standing and dedicated collaboration of local smallholders with speciality coffee professionals has produced coffee of the highest quality. Petteri from Metsäpaahtimo met the producers in 2017, and from that meeting the seed was planted to offer this coffee to Finnish coffee drinkers. This seed of an idea has now been harvested in 2025. We want to share this great small-scale collaboration and the fruit of our labour with you, here in the Land of the Gods, Finland, over the highest quality cup of coffee.
Variety & Processing
Arabica Natural and HoneyOrigin
1200-1350 m, Mt.Bakur, Bali, IndonesiaRoast & Extraction Recommendation
Light roast 3/6 Filter, V60, Aeropress, espressoBali coffee grows on a high, gently rising volcanic slope near the village of Desa Batu Kaang, on the slopes of the active Agung volcano. The coffee grows on very small coffee plantations of only a few hectares in a home garden environment. In fact, it is a little misleading to use the word “coffee plantation”, as it is more a collection of diverse gardens. Coffee grows alongside tropical fruit trees and shrubs, coffee is just another useful crop for farmers. Due to the small volume of production by individual farmers, the quality of production needs to be monitored and farmers need to be actively trained. It is also essential for success that coffee is bought from farmers in advance at a price significantly above the world market price, otherwise it is difficult to get farmers to commit to quality and long-term cooperation.
Due to the challenges described, ‘single origin’ regional coffees often have differences in quality, and until now the roaster has relied on ‘single estate’ farmhouse coffees for its direct purchases, where it is easier to control the quality of the coffee and get consistent quality coffee grounds in every bag ordered. However, behind this is Karana, who is the top in the field and we have full confidence in their ability to deliver top quality production from such small farms and large numbers of growers.
The coffee production process is further challenged by the fact that it rains 140 days a year in the region, so drying and managing the fermentation process requires a lot of work and skill to be successful. The total drying time is up to 16-30 days.
A presentation of the coffee producers in their own words: ”Karana is the collaborataion on between two likeminded coffee professionals sharing a passion for great specialty coffee. Rodney Glick, Australian, and Kadek Edi, Bali, Indonesia are Cerfied Licensed Q Graders, Coffee Supply Chain Experts, Roasters and Baristas. Karana is a boutique producer/processor of Indonesian specialty coffee focused on Bali. We process coffee in Bali’s cultural center of Ubud one hour from both the Arabica coffee plantations of Kintamani and the Robusta plantations of Tabanan. We train and employ local people contributing annually to projects centered on community education and the environment.”
The coffee is roasted with self-sufficient solar and wind energy and shipped by local small-scale operators. In Finland, the beans have travelled in a biofuel-powered vehicle. You can choose to have your coffee packaged in a 100% compostable coffee bag with a label created from hemp and sugar cane material, or in a printed recycled cardboard coffee bag. When ordering online, you can choose the grind suitable for your coffee equipment. Your coffee will keep and taste best if you order your coffee as a bean and grind the coffee beans just before extraction. Read more about Bali coffee on the ‘Discover the farm’ tab.
| Paino | Ei saatavilla/-tietoa |
|---|---|
| Alkuperä | Intia, Karnataka,1150m-1350m |
| Lajike | Arabica pesty (wash) |
| Paahtoaste | tummapaahto 5/6 |
| Suositus | espresso, Mutteripannu, Presso pot / pannukahvi, Suodatin |
Processing methods: Natural, Honey (psd).
Both treatment methods are dry harvesting methods that conserve water resources. In both processing methods, Natural and Honey the berries are carefully selected by hand picking and then soaked in a float tank. The floating process separates the defective berries.
Natural processing involves placing the coffee berries on an airy steel mesh "drying deck", where a bamboo cloth cover is placed over the berries. The drying on the "beds" is continued for 24 hours and then the beans are moved to an open concrete field where they quickly dry in full sunlight. The coffee is turned over by raking several times a day to ensure even drying and the berries are covered with a protective blanket at night. The berries are sun-dried to 10 % humidity and then peeled with a pulper and stored.
In Honey processing, the initial process is the same, the coffee beans are floated and placed on drying beds for about 2-3 days until the moisture content of the beans drops to 35%. On the drying beds, the beans are constantly rotated. The honey is then processed differently from natural processing - after the first drying period, it is collected and cleaned with a pulper to remove most of the 'pulp'. After dry pulping, the berries with a little pulp left on the surface are placed on drying beds and covered with a protective cover. Drying continues until the moisture content drops to 15 %. The honey seed is then spread out on a concrete floor to dry completely in the sun until the berries reach a moisture content of 10 %. Now the coffee is ready.
After these processes, the coffee is stored in airtight containers where it rests sufficiently and then it is hulled (hulling/polishing) at the customer's request. After all this, your coffee is ready to be sent to the roasting plant in Finland. So making top quality coffee not only requires Gods on your side to succeed, but also a very dedicated and skilled artisan culture. Enjoy!
The Balinese are a very traditional and religious people. Hindu ceremonies and festivals define the lives of people on the "island of gods". Farmers have traditionally been organised in groups around ancient irrigation systems, the "Subaks", based on the Balinese philosophy of Tri Hita Karana. This defines harmony and balance between man and God, and between man and man, and this balance is transmitted from man to the environment. There are up to 100 Subaks irrigation communities with hundreds of members.
In a democratic process, each Subak community has written rules and internal regulations and policies. Regular monthly meetings maintain the tradition in each area. Coffee farmers in the Kintamani region are proud to have been the first coffee farmers in Indonesia to receive the protection of the name "Kintamani". Karana Global is committed to supporting farmers and their traditional way of life to ensure high quality supplies, and it is to this continuum of respect for tradition that the Forest Roastery is committed through its activities. We feel great pride to be part of the tradition of the Isle of Gods by continuing the common spiritual continuum of humanity. By honouring the Finnish gods, forest spirits and traditions, we are fulfilling our part in the tradition and thus becoming a partner of the Subaks in this very complex, living and beautiful tradition.
Ps. Forest Roaster has a limited understanding of philosophies, but I would like to clarify here, within my understanding, that the Subak or Bali and Indian Vedic tradition is not incompatible with our Christianity even though they use the word God in the plural. For these traditions too are essentially one Divine religion, that is, ultimately there is only one power (Oneness) behind everything. The word Gods used is therefore more akin to terms used in our culture such as angels and spirits. The separation between people and religions is an illusion created by the human mind and the overcoming force is the loving oneness. Oneness is close to the Finnish word for community. Maybe it's that oneness of the human community in your cup of coffee that makes you feel good.
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