Great coffee begins long before roasting. It begins with healthy soil, careful farming and respect for the natural environment.
Explore our process ↓
At Bali Beans, we grow coffee in Bali’s highlands using sustainable farming practices, without synthetic pesticides or chemical fertilisers. We work in harmony with the surrounding ecosystem, helping protect the soil, coffee trees and biodiversity that make our plantation so special.
From growing and harvesting to processing, drying and roasting, we remain closely involved in every stage. This allows us to maintain quality, create transparency and ensure that every Bali Beans coffee can be traced back to the people and land behind it.
Our coffee trees grow naturally alongside other plants and trees, creating a diverse environment that supports healthier soil and protects the plantation for future generations.
Instead of relying on chemical fertilisers and pesticides, we focus on responsible farming methods that respect the natural growing cycle. During harvest, ripe coffee cherries are carefully selected so that only the best fruit continues to the next stage.
This slower and more thoughtful approach requires patience, but it produces coffee with greater character while protecting the land that supports our farming community.
Healthy soil. Careful farming.After harvesting, the coffee cherries are sorted and processed at the farm. The processing method we choose has an important influence on the final flavour, sweetness, body and acidity of the coffee.
Our coffees are carefully dried on raised drying beds, allowing air to circulate around the beans and helping us achieve a more even and controlled drying process. Throughout this stage, the coffee is regularly turned, checked and protected until it reaches the correct moisture level.
We use several processing methods to express the different qualities of Bali-grown coffee.
In the natural process, the coffee cherry is dried whole with the fruit still surrounding the bean.
As the cherries dry slowly on raised beds, the natural sugars and flavours from the fruit develop around the coffee seed. This often creates a fuller-bodied cup with pronounced sweetness, rich fruit notes and a distinctive natural character.
For our black honey process, the outer skin of the coffee cherry is removed while a high amount of the sweet, sticky mucilage remains around the bean during drying.
The coffee is then carefully dried and regularly turned to encourage even development. This demanding process can create deep sweetness, a smooth body and complex flavours with rich fruit and caramel-like characteristics.
In the pulped washed process, the coffee cherries are pulped to remove the outer skin before the beans are washed and carefully dried.
Removing more of the fruit allows the natural qualities of the coffee bean and its growing origin to shine through. The result is often a cleaner, brighter and more balanced cup with greater clarity.
Bali Beans Wild Kopi Luwak is produced in the traditional way, with respect for both nature and animal welfare.
The luwaks live freely in their natural environment and instinctively select ripe coffee cherries. The beans are naturally fermented during digestion before being collected by hand from the plantation floor.
The collected beans are thoroughly cleaned, carefully processed, dried and roasted under controlled conditions. We do not keep luwaks in cages or force-feed them coffee cherries.
Because the beans are collected naturally from wild luwaks, production is extremely limited. Each batch reflects a rare traditional process and the distinctive character of coffee grown in Bali’s highlands.
Wild by nature. Never caged. Never force-fed.
Discover our Wild Kopi Luwak ↗Being coffee producers based directly in Bali’s mountains gives us the freedom to explore, experiment and continually improve how our coffee is processed.
Because we grow and process our coffee at origin, we can follow each harvest closely and develop new processing methods directly at the farm. We can experiment with fermentation, drying techniques and different approaches to natural, honey and washed processing—always guided by the character of each harvest.
This connection between farming and innovation allows us to create distinctive flavour profiles, improve quality and produce limited seasonal coffees that express the true potential of Bali-grown beans.
For us, innovation does not begin in the roastery. It begins at the farm.
Every Bali Beans coffee carries the story of its origin—from the soil and the farmers who care for it to the processing method that shapes its final flavour.
Explore our collection and discover sustainably grown Bali coffee, processed with patience and roasted with purpose.
Thanks for subscribing!
This email has been registered!
