BALI
Processing Facility
It all began as a shared vision among local farmers and producers in northern Bali—to bring new life to their communities through coffee. What started as a small local initiative has grown into a fully integrated coffee company, built on trust, collaboration, and a deep respect for people and place.
Processing Facility
BTM Coffee operates a mill, both wet and dry mill, based in Singaraja, Bali. We work hand in hand with local farming communities across Indonesia to source, process, and deliver high-quality green coffee. Our approach is rooted in long-term relationships, transparency, and shared value—empowering producers, uplifting communities, and showcasing the unique character of Indonesian coffee.
Bali is BTM Coffee's first processing facility and coffee origin. Grown on the fertile volcanic highlands of Bali and nurtured by centuries-old farming traditions, Balinese coffee offers a clean, well-balanced cup with subtle sweetness and elegant acidity. With its unique terroir and deeply rooted cultural heritage, Bali stands out as our main origin. We collaborate closely with smallholder farmer groups who uphold great coffee practices for years, combining them with modern processing techniques to produce clean, well-balanced coffees. The result is a cup that reflects not just the origin, but the people and principles behind it.
Processing Facility
Located in the heart of Bali, our integrated processing facility is the backbone of BTM Coffee — combining a wet mill, dry mill, greenhouses, drying room, warehouse, and quality control lab under one roof. We source and sort cherries from local farmers into traceable lots, process them using best-fit wet milling methods, then dry and rest the beans in our controlled drying room and warehouse. Our QC team prepares and sends samples worldwide, while the dry mill handles hulling, grading, and export prep. Finished lots are shipped in jute bags, ready for roasters across the globe — from our hands to yours.
Heritage-Rich, Community Driven
Bali may be known for its beaches and temples, but it's also home to a unique and growing coffee heritage. Coffee has been cultivated on the island since the early 20th century, primarily by smallholder producers who practice traditional, community-based farming systems like subak abian—a cooperative approach rooted in Balinese Hindu philosophy.
Thanks to its volcanic soils, highland microclimates, and clean water sources, Bali produces coffees that are typically well-balanced, clean, and mild, with gentle acidity and sweet, spice-like notes. While the island is best known for its Arabica from Kintamani, Bali also grows high-quality Robusta in lower elevation areas like Pupuan, adding diversity to its coffee landscape.
Main Growing Region
Arabica - Kintamani
Our Arabica mostly comes from Kintamani, a highland region known for its volcanic soil and clean, fruit-forward cup profiles shaped by its altitude.
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Robusta - Pupuan
Our Robusta comes from Pupuan, a fertile lowland area, with rich soil, an ideal growing conditions for coffee, with a character of smooth body and low acidity.
