INDONESIA Bali Hai (Decaf)

DESCRIPTION: Bali Hai Organic Swiss Water Process Decaf is becoming one of our most popular coffees, and for a reason: it's good!

The eruption of the Gunung Agung Volcano in 1963 caused a delay in the progress of modern-day coffee cultivation in Indonesia, causing the government to enact programs in the 1970s and 1980s to help rejuvenate coffee production. With the distribution of coffee seedlings to local farmers, an island-wide coffee growing campaign in Bali began.

Today, the coffee-growing area in Bali is an estimated 7,500 hectares. The Kintamani highlands, where most coffee is grown, sit atop a large volcanic plateau at 1,300 meters above sea level. Coffee tree varieties include a high percentage of Bourbon and Typica, along with shade trees such as Erythrina, Albizia, tangerine, and orange.

The use of pesticides is prohibited on Bali, and all fertilizers are 100% organic. The Subak Abian is a traditional farming structure organization in Bali, similar to a farmer cooperative. There are 13 different Subak Abians that are currently growing and processing coffee. The “SA” oversees both agricultural technology and religious activities. The promotion of improved coffee growing practices is expected to enhance not only agricultural technology but also social and economic standing in Bali as well.

TASTING NOTES: Very clean with flavors of cocoa and marshmallow. A delicate blend of Indonesian coffees, decaffeinated using the Swiss Water Process. A very mellow, yet full-tasting blend; imagine a well-played Baritone Saxophone - now drink it. There are muted, earthy, cocoa, and marshmallow tones. This is a great, quiet evening, after-dinner drink, even the name conjures up romance, but you'll have to supply your own caffeine.