Coffee has always been a fun story to tell. In Indonesia, it’s a 400-year-old journey—shaped by volcanic soil, mountain terrains, and generations of farmers who have carried the tradition through every challenge and phase. From colonial trade routes to global market shifts, Indonesian coffee has survived, adapted, and reinvented itself time and time again.

This year, the story continues in Bali.

When Rain Meets Coffee Trees

Normally, May through July in Bali is blessed with steady sunshine—a season of clear skies when farmers walk with their baskets in hand, picking cherries under the dry heat. But this year is different.

Clouds and Rains fell heavier and more often than expected. What should have been an easy rhythm of picking and drying became a heavy challenge with the weather. The harvest slowed. This year, yields are expected to fall by 10–20% compared to recent years.

For farmers and processors like us, HEQA, that means more work for less volume. 

Where We Step In

At HEQA, we see challenge as an invitation. Rain may complicate cherry picking and drying, but it also opens a space for creativity.

In our Bali production station, through controlled fermentation, we work with microorganisms to transform what could have been a setback into a story of flavor and resilience. Instead of fearing inconsistency, we lean into precision, guiding the cherries through microbial journeys that reveal depth and sweetness.

We’re not doing this alone. With Kanggo, one of our closest partnered farmer in Bali, we’re developing and revitalizing cherries throughout the years. We have been working with Kanggo over 4 years now — bringing out their best qualities, and ensuring that even in a difficult season, the cup tells a story worth sharing.

Why Bali? Why Now?

This island has always been different from other Indonesian origins—its coffee carrying a cultural resonance that runs as deep within us Indonesians. Here, there’s a hunger for discovery and a community eager to see what’s possible beyond the normal coffee processing tradition.

That’s why even in a season marked by rain, we believe this harvest holds more than just volume. It holds potential. It holds stories waiting to be told.

What This Means in the Cup

So what does the 2025 Bali harvest taste like? Smaller, yes. But also sweeter, more intentional, and more alive. Each cup you hold isn’t just coffee—it’s the story of hard work turned into resilience, of tradition meeting science, of an island that believes in discovery and continuously pushing boundaries.

This is Bali. This is HEQA. This is coffee, redefined.