The quality of the coffee beans highly depends on their altitude, tree variety and weather, but as far as flavour and aroma is concerned, it’s only after roasting that you will be able to experience the unique characteristic of the beans. Roasting is what transforms green beans into the aromatic brown beans that we are all familiar with.

There are only a few places in the world like Bali Beans which allow you to experience a roastery set right in the middle of a coffee plantation. The roasting facility you will visit when you join us on our “Bali Beans Journey” is strategically located to connect you with our fellow farmers and nature.

For years, we the Sudana family have been roasting coffee beans the traditional way, but in order to accommodate the increasingly high demand for premium Balinese coffee, we invested in a top-quality Giesen W15 machine, imported directly from the Netherlands which allows us to get the best possible flavour profiles from our beloved beans. This machine comes with a computerised system enabling us to monitor the consistency of the individual unique roasts we create for our customers, depending on their preferred profile requirements, by controlling the internal temperature of the beans to draw out their natural, fragrant oil (caffeol) to augment their aroma, acidity, sweetness and other characteristics.

During our “Bali Beans Journey”, you can sample our various roast profiles, so let’s see if you can tell the difference!