Coffee cultivation has become a rich and integral part of Bali's cultural and agricultural heritage. The island's unique volcanic soil and favorable climate create ideal conditions for growing some of the world's most distinctive coffee beans. Balinese coffee farms often use traditional methods, their hard work reflecting a deep respect for the environment. Both connoisseurs and casual drinkers alike flock to Bali to enjoy a cup of some of the world's best coffee.
Origin of Balinese Coffee:
The Dutch introduced coffee to Indonesia in the late 17th century. They established many coffee plantations throughout Indonesia, starting with Java. Unlike many of the regions in Indonesia, coffee did not arrive in Bali because of the Dutch. Merchants from nearby Lombok introduced the coffee plant to Bali in the early 20th century. The Balinese quickly realized that the fertile volcanic soil and the hot, humid climate of the Kintamani Highlands provided the ideal conditions for the coffee plant. Soon, coffee plantations began to emerge across the island.
Coffee Grown in Bali Today
Balinese coffee offers a unique flavor profile attributed to two main factors: the local environment and the processing method.
The humid climate and nutrient-rich soil of the Kintamani Highlands create the perfect environment for coffee cultivation. As a result, most of the coffee grown in Bali is produced in that region. The high altitude of the Highlands also contributes to a slower growth process, yielding beans that are denser and more flavorful.
The majority of Indonesia's coffee growers use dry processing, where the farmers dry the entire fruit before removing the bean. In Bali, however, coffee farmers implement the wet processing method. This technique involves removing the coffee bean from the fruit before drying it out. This gives Balinese coffee a brighter tone than other coffees found in Indonesia.
Subak Abians and the Tri Hita Karana
Coffee farming in Bali is predominantly carried out by small-scale farmers rather than large businesses. These farmers organize in groups called "subak abians." With these systems, farmers support each other in farm management and sales.
A significant aspect of the Subak Abians is the philosophy of the Tri Hita Karana, which translates to “three ways to harmony.” This philosophy emphasizes the balance between nature, fellow humans, and God. With the Tri Hita Karana philosophy guiding their work, the farmers of Bali work together to grow their foods organically and sustainably. They refrain from using pesticides, synthetic fertilizers, and other chemicals on their crops, ensuring their coffee is grown in harmony with the natural environment.
Coffee Species of Bali
Robusta
The Robusta plant, brought to Bali by merchants from Lombok, is traditionally the most commonly grown type of coffee plant in Bali. It is highly resistant to disease and contains a high level of caffeine. It is also known in the region for its robust and bold flavoring. Robusta coffee is usually added to blends to add body and depth.
Arabica
The Arabica plant is known for its smooth, mellow flavor and aroma. Balinese farmers grow this coffee at high altitudes in shaded areas, resulting in a stronger body and lower acidity. This coffee's price is also increasing, which is the main reason why it is becoming an increasingly popular Balinese crop.
Kopi Luwak
Although there are many types of coffee grown on the island, the most famous (and expensive) coffee produced in Bali is Kopi Luwak. Known as the world's most expensive coffee, one cup of Kopi Luwak can cost between $100 and $600 a pound!
Why is Kopi Luwak so expensive? Well, it is produced through a completely unique process. The coffee fruits are first eaten by a local wild cat called a civet (locals call this cat a luwak, which is where the coffee gets its name). The coffee beans inside the fruit remain intact throughout the digestive process, eventually being excreted for farmers to collect and process into coffee.
Although the process can be lengthy, it produces coffee of the best quality. Civets eat nothing but the ripest coffee beans. Furthermore, while the beans are being digested, the enzymes of the civet's stomach remove the bitterness of the coffee beans, giving the coffee a smooth and mild taste.
Because Kopi Luwak requires a living animal, many coffee plantations do not produce this coffee ethically. Civets may be caged and forced-fed coffee beans. Not only do some plantations work their civets in terrible conditions, but the Kopi Luwak they produce may not taste as grand. Civets are extremely picky when it comes to eating coffee fruits, eating nothing but the best. However, in captivity, civets do not have the luxury of choice, eating all coffee beans no matter their ripeness.
When purchasing Kopi Luwak, it is important to buy from an ethical source. While it may come at a higher price, this guarantees that you are getting the finest quality coffee and also supporting ethical farmers.
Where to Enjoy Your Own Bali Coffee
You can find hundreds of cafes scattered across Bali that offer delicious Balinese coffee. Some are proud partners of Terra, such as Blend Cafe of Ubud, ACME Bakehouse & Coffee Roasters, and Kedai Kopi LOFFEE.
Blend Cafe is a coffee shop open every day from 7:30 am to 10 pm in Ubud. Their elegant food designs are so beautiful you won't even want to taste them for yourself.
Daily 7:30 am-10 pm
Blend cafe ubud, jalan Nyuh Bojog 18, Ubud, Ubud 80571
ACME serves a variety of goods, including artisan bread, pastries, and chocolates. You can also purchase a cup of their specialty coffee, which is house-roasted and grown organically and locally.
Daily 6:30 am-5 pm
JL Nelayan 28, Canggu, Bali.
Kedai Kopi LOFFEE is a locally owned and fully sustainable coffee shop that works to bring great coffee to the community and support local artists.
Tues-Sun, 9am-9pm
Jl. Bila, Dalung, Kec. Kuta Utara, Kabupaten Badung, Bali 80361
Conclusion
Since its introduction to Bali in the early 20th century, coffee has become an integral part of the local culture. Many local farmers rely on coffee production for their livelihoods, and Bali coffee would not be the same without their hard work and dedication to the Tri Hita Karana. Coffee in Bali is more than just an agricultural endeavor and morning treat—it is also a reflection of the island's traditional culture and the locals' commitment to sustainability.
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