Bali Natural Escape — Moka Pot
OrangeCacaoJam
- Origin
- Pelaga, Bali
- Altitude
- 1000–1100 m
- Process
- Natural
- Roast
- Dark
In the cup
- Very sweet
- Chocolate & nuts
Sweetness
4/5
Acidity
3/5
Bitterness
3/5
Body
4/5
Intensity
4/5
Rp 169.200Rp 188.000
-10%
Also available on
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Bali Natural Escape — Moka Pot
OrangeCacaoJam
- Origin
- Pelaga, Bali
- Altitude
- 1000–1100 m
- Process
- Natural
- Roast
- Dark
In the cup
- Very sweet
- Chocolate & nuts
Sweetness
4/5
Acidity
3/5
Bitterness
3/5
Body
4/5
Intensity
4/5
Rp 169.200Rp 188.000
-10%
Also available on
Coffee profile
- Origin
- Pelaga, Bali, Indonesia
- Altitude
- 1000–1100 m
- Variety
- Kopyol, Sigararutang
- Process
- Natural Whole cherries are dried intact, allowing the bean to absorb flavors from the fruit, often leading to a fruity and complex flavor profile.
- Composition
- Single origin
- Roast
- Espresso · Dark
In the cup
Sweetness
4/5
Acidity
3/5
Bitterness
3/5
Body
4/5
Intensity
4/5
How to brew
Moka pot · 15 g / 150 g
15 g · 150 g · 1:10
- Body
- Fill the filter basket with coffee, without tamping.
- Fill the base with boiling water up to the safety valve.
- Heat over a medium flame.
- Take it off the heat as the coffee starts to flow into the top.
Tips
- A coffee-to-water ratio of 1:10 to 1:13 (15 g of coffee for 150–195 ml of water).
Moka pot · 28 g / 250 g
Moka pot · 28 g · 250 g · 96–99°C · fine · 1:8.9 · 4:00
- Body
- Fill the base with boiling water up to the safety valve.
- Fill the filter basket with coffee, without tamping.
- Shake gently to level the grounds.
- Close the valve.
- 0:00Heat over a medium flame. Medium to medium-low.
- 4:00Take it off the heat as the coffee starts to flow into the top.
- Serve.
Tips
- Heat the water before it goes in the base so the coffee spends less time on the stove; pull it as soon as it starts to steam.
Recipe by Coava Coffee Roasters
Moka pot · 25 g / 275 g
Moka pot (6-cup) · 25 g · 275 g · 1:11 · 4:00
- Body
- Sweetness
- Fill the base with boiling water up to the safety valve.
- Fill the filter basket with coffee, without tamping.
- Close the valve.
- 0:00Heat over a low flame. Medium-low, lid open to watch.
- Take it off the heat as the coffee starts to flow into the top. Pull it when the stream turns honey-coloured.
- Set the base on a cold towel to stop brewing.
- Serve.
Tips
- The basket must be full but not packed; stop the brew with a cold towel the moment the stream turns pale.
Recipe by Compass Coffee
Moka pot · 30 g / 200 g
Moka pot (3-cup) · 30 g · 200 g · medium-fine · 1:6.7
- Body
- Fill the base with boiling water up to the safety valve.
- Fill the filter basket with coffee, without tamping.
- Shake gently to level the grounds.
- Close the valve.
- 0:00Heat over a medium flame.
- Take it off the heat as the coffee starts to flow into the top. Pull at about four-fifths, while the stream is still steady.
- Serve.
Tips
- Cutting the brew short before it sputters avoids the bitter last part; add hot water afterwards for a longer, lighter cup.
Recipe by Old Quarter Coffee Merchants
More recipes for this coffee
Brewing guideHow to make coffee with a moka pot
Enjoy Premium Moka Pot Coffee from Koro Roasters. Bali Natural Escape Arabica beans, dark roasted for a distinctive flavor in your moka pot.
Product Highlights:
• Natural process for a rich, complex flavor profile
• Fruit notes: apricot, prune, and jam with a touch of cacao
• Suited to a range of brewing methods: moka pot, espresso, tubruk, kopi susu
• Freshly roasted to preserve optimal quality
• Supports local Balinese coffee farmers
Product Information:
Weight: 250gr & 500gr | Roast Level: Dark | Process: Natural
Origin: Pelaga, Bali | Altitude: 1000-1100 masl
Variety: Kopyol, Sigararutang
Moka Pot Brewing Guide:
For best results:
Use a coffee:water ratio of 1:10 or 1:13 (for example, 15g coffee to 150-195ml water)
Fill the filter basket with coffee, without tamping it down
Fill the water tank with boiling water up to the safety valve
Heat over medium heat
Remove from heat once the coffee starts flowing into the upper chamber
Ideal for coffee lovers seeking a uniquely Balinese flavor experience while supporting local farmers.
Ways to Enjoy:
• Moka Pot: Produces a rich, espresso-style brew with natural sweetness
• Espresso: Creates a thick crema with standout fruit notes
• Tubruk: Enjoy the bold, characteristically Indonesian intensity with a touch of sweetness
• Kopi Susu: Pair with milk for a balanced, complex drink
Order now and explore the amazing flavors of Bali coffee with Koro Roasters!
Product Highlights:
• Natural process for a rich, complex flavor profile
• Fruit notes: apricot, prune, and jam with a touch of cacao
• Suited to a range of brewing methods: moka pot, espresso, tubruk, kopi susu
• Freshly roasted to preserve optimal quality
• Supports local Balinese coffee farmers
Product Information:
Weight: 250gr & 500gr | Roast Level: Dark | Process: Natural
Origin: Pelaga, Bali | Altitude: 1000-1100 masl
Variety: Kopyol, Sigararutang
Moka Pot Brewing Guide:
For best results:
Use a coffee:water ratio of 1:10 or 1:13 (for example, 15g coffee to 150-195ml water)
Fill the filter basket with coffee, without tamping it down
Fill the water tank with boiling water up to the safety valve
Heat over medium heat
Remove from heat once the coffee starts flowing into the upper chamber
Ideal for coffee lovers seeking a uniquely Balinese flavor experience while supporting local farmers.
Ways to Enjoy:
• Moka Pot: Produces a rich, espresso-style brew with natural sweetness
• Espresso: Creates a thick crema with standout fruit notes
• Tubruk: Enjoy the bold, characteristically Indonesian intensity with a touch of sweetness
• Kopi Susu: Pair with milk for a balanced, complex drink
Order now and explore the amazing flavors of Bali coffee with Koro Roasters!