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Celebrated for its exotic musical and visual culture, Bali Island also produces a small quantity of an interesting coffee called Bali Coffee or Kintamani Coffee. It is conventionally wet-processed like estate Java Coffee and similarly delicate. However, this coffee is considerably more complex than most Java coffees. It is described as: softly and sweet, with unusual and rather striking aromatics.
Sumatra of course is the best-known origin from this part of the world, and most coffee lovers most likely have taken personal positions on the typically musty-earthy, mildly fermented richness of traditional Sumatra. Sumatra is not the only island producing coffee in the Malay Archipelagalo, however. Bali coffee or Kopi Bali is indeed new to the U.S. It was formerly sold exclusively to the Japanese market. Perhaps the uncertain economic situation in Asia, is maybe the only reason why we can enjoy this classic cup of joe in the United States. The Bali coffee is brighter in the cup than other wet-processed Indonesian coffees, and fruited with persimmon sweetness. It has a definite Indonesian coffee characteristic. It is a classic clean cup with great body and mildness!
When coffee is fresh, it gives off CO2 for several days. This wonderful, incredibly aromatic gas would explode a bag that was tightly sealed, but the one-way valve allows the coffee to release gas without allowing in any damaging oxygen (oxygen oxidizes coffee, making it stale). The heavier CO2 forces the air in the bag out the valve and leaves the coffee bathed in freshness-preserving CO2. After you brew your first pot, you will realize why freshness matters.