The best coffee for French presses comes from Bali, Indonesia's beautiful island paradise. Once again, freshly picked from rich volcanic soil, Bali Blue Coffee has been hand-sifted, dry-roasted, and hand-brewed on large, square burlap roasts. The resulting espresso-like brew is delicious, rich, thick, viscous, and definitely worth a try! If you want to buy some bali blue coffee go to the Sonny's Donuts website.
Bali Blue Coffee Review
The best coffee for French presses comes from Bali and is produced by only hand-roasting organic, volcanic soil-dried coffee beans. Each batch of Bali Blue Coffee is hand-harvested exactly as it arrives from the plantations in Indonesia. The coffee is hand-crafted in a traditional Balinese style and then given a traditional French Press brewing technique. This authentic technique utilizes hot water over the bali blue coffee beans, being covered slightly within the coarseness of the beans to let the full-bodied taste of the coffee to come through. Because each unit is hand-harvested, there is no need to grind the beans; the French presses simply grab the top of the cup and swirl until the coffee begins to flow. If you prefer a full-bodied cup of coffee with a lot of body, this is definitely the kind of coffee for you.
There are several things you should know about this popular coffee for French presses. The name Bali is derived from the Indonesian word meaning "blue mountain". This is because these particular coffee beans are grown in the most gorgeous part of Bali, the mountains of the Western portion of Bali Island. However, the name "Bali" has become synonymous with producing truly exotic, delectable coffee. This is because the volcanic soil in Bali produces some of the most robustly flavored and full-bodied coffee beans in the world.
Although Bali blue coffee comes from the most beautiful part of Bali Island, there is no way that the coffee beans could not be shipped to France or other parts of the world. The process used to cultivate these rare and delicious beans is unique and challenging. The coffee comes from smallholder farmers who rotate different types of trees to produce a consistent crop that is blue in color-a rarity compared to the rest of the coffee crops grown in Java and Sumatra.
What makes this delicious coffee so special? The beans are roasted in smaller batches to prevent the loss of flavor and aroma during roasting. They are then hand picked according to the specific variety that is available that day. Each variety is hand picked according to the unique climate conditions in Bali. The temperature and precipitation patterns fluctuate every day, causing the trees to change their growing seasons, resulting in slightly different and delicious coffee varieties.
Coffee farming has been done in Bali since the early part of the 1900's. Prior to that time, bali blue coffee beans were only sold to specialty coffee retailers in Java and Sumatra. But today, smallholder farmers have become interested in selling the wonderful variety found in Bali. They have discovered that they can sell directly to the public-and have received a great response. Now, they grow the beans in plantations for you, the consumer.
The rich, creamy taste of Balinese coffee has won over the hearts of connoisseurs. In addition to the robust flavor, the beans are lightly colored with hints of brown sugar and vanilla. Kintamani is the primary variety of Bali blue coffee, and it is said to be the finest kintamani in the world. However, there are several others available, including Sumatraan, Batavu, and other smallholder farmers.
Many believe that the origin coffee from Bali was first crossed with Arabica coffee during the Portuguese era. From there, the mixture developed, which led to the very distinctive flavor of bali coffee today. Kintamani is the primary variety of Bali coffee and is available on account of its excellent taste. Other varieties such as Batavu, Sumatraan, and other smallholders are also getting attention for their roasts. Today, the best coffee from Bali is usually made from Kintamani, which is an especially sweet variety, not used to make regular campus or other strong blends.
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