Bali Coffee Pods

Hand-picked from the volcanic highlands of Kintamani, Bali — small-batch roasted and ready in seconds — the most effortless way to start a productive day without compromising a single note of quality.

The Source

Bali is not a name you hear often in specialty coffee circles — and that's exactly what makes it extraordinary. The Kintamani region, perched at 1,200 to 1,600 meters above sea level on the slopes of an active volcanic caldera, produces coffee with a character unlike anything from more familiar origins. The soil here is volcanic loam — mineral-dense, naturally fertile, and exceptionally well-draining — the kind of terroir that imprints itself directly into the cup.

The beans are grown by smallholder farmers from Kintamani, tending their plots with the close attention that only small-scale farming allows. The varietal selection is a deliberate and complementary trio: Bourbon, Typica, and Catimor.

Bourbon is one of the oldest and most respected Arabica cultivars in the world, known for its natural sweetness and complex cup character. Typica — the foundational variety from which most modern Arabica cultivars descend — contributes elegance, clarity, and a refined body. Catimor, a hybrid developed for its vigor and productivity in challenging climates, adds structure and consistency to the blend, ensuring every pod delivers the same quality cup.

After harvest, the cherries are hand-picked — selected individually at peak ripeness — then processed using the wet-hull method, a technique native to Indonesia that removes the parchment while the bean still retains some moisture, producing the distinctively full body and low acidity that Indonesian coffees are known for. The beans are then dried on raised beds, allowing even airflow around each bean for a clean, consistent finish.

The Craft

Great coffee in a pod is harder to achieve than most people realize. The grind, the dose, the roast profile — every variable matters, and there's no room for error when the brew time is measured in seconds. That's why we roast this Bali single origin small-batch, with the same precision and care we apply to every coffee in our lineup.

We roast to a medium-dark profile — the precise point where the volcanic terroir of Kintamani expresses its full depth: the dark chocolate richness develops, the molasses sweetness emerges, and the brown sugar finish comes into focus — without tipping into the harsh bitterness that an over-roasted dark can produce. The wet-hull process already contributes a naturally full body and low acidity, so our roast profile works with the origin rather than against it.

Each pod is filled and sealed immediately after roasting to lock in freshness. The result is a cup that tastes like it was brewed from freshly ground beans — because it was.

The Profile

• Origin: Kintamani, Bali, Indonesia
• Growers: Smallholder farmers — single origin, hand-picked
• Varietals: Bourbon, Typica, and Catimor
• Altitude: 1,200–1,600 MASL
• Soil: Volcanic Loam
• Process: Hand-picked, Wet-Hulled, Dried on Raised Beds
• Roast: Medium-Dark
• Format: Coffee Pods — 12 Pack

• Aroma: Dark chocolate, warm molasses, subtle earthy depth
• Body: Full and rich — the wet-hull process delivers exceptional weight and texture
• Flavor: Dark chocolate up front, molasses mid-palate, finishing with a natural brown sugar sweetness
• Acidity: Low — smooth and approachable, characteristic of Indonesian wet-hulled coffees
• Finish: Long, warm, and sweet — the brown sugar note lingers cleanly

12 pods per pack. Compatible with standard drip pod brewers. The full character of a single origin Bali coffee — no grinder, no scale, no compromise.