Doxie’s Bali Blue Roast

This coffee is roasted to match that exact level of dramatic tropical indulgence.

A sultry medium-dark single-origin from smallholder Balinese farmers growing Bourbon, Typica, and Catimor beans at 1200–1600 m on volcanic loam that basically moonlights as flavor steroids. Hand-picked, wet-hulled the traditional Bali way, and sun-dried on raised beds while the farmers’ kids probably laugh at how much it smells like dessert.

Tasting notes straight from the doxie’s imaginary Bali vacation:

• Molten dark chocolate lava flow
• Sticky molasses and brown sugar straight from the volcano’s candy cauldron
• A deep, syrupy body that clings like a heat-seeking sausage on your lap during monsoon season
• Zero bitterness, just pure island decadence

Medium-Dark Roast │ Kintamani, Bali │ Smallholder-grown on volcanic loam │ Wet-hulled & raised-bed dried. 

Deep in the volcanic highlands of Kintamani, where the soil is black magic where it runs into the warm volcanic loam like it’s the world’s most luxurious blanket fort, rolls around until he’s covered in rich dark-chocolate dirt, then curls into the tightest cinnamon-bun the island has ever seen — belly full of imaginary brown-sugar dreams, snoring louder than an active volcano.

One sip and you’ll understand why your dachshund believes he was a Balinese temple guardian in a past life — and why he deserves to be carried everywhere like the tiny volcano emperor he truly is.

Namaste, nap time.