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View compareNot Magic, But Microbes
Bali, Where It All Began
We are always on the lookout for new ways to bring out the best in Indonesian coffee, and Bali is where that search began. There's something different about coffee from this island, shaped from its history, culture, and flavor you won't find quite the same way anywhere else in the archipelago. With strong infrastructure and an openness to innovation, it’s the perfect place to push boundaries and redefine what Indonesian coffee can be.
HEQA's Processing Facility
At our Bali-based production station, research, processing, and milling work in harmony to unlock the best flavor qualities of Indonesian coffee. Through precise, controlled fermentations, we explore the endless potential of microorganisms to elevate coffee—creatively, consistently, and sustainably—for both the natural environment and the producers we partner with.
Our Partnered Farmers
We work directly with six farmers across Bali, sourcing cherries fresh from their land and building relationships that go beyond a single harvest.
Partner Farmers
6
Villages
6
Elevation Range
950-1,400masl
Varietals Grown
3
Meet The Farmers
Ariani
Awan illage, Kintamani
~1,200 masl
Eka
Dausa Village, Kintamani
~1,200-1,400 masl
Kanggo
Belancan Village, Kintamani
~1,200-1,400 masl
Mudar
Manikliyu Village, Kintamani
~1,400 masl
Sudi
Sukawana Village, Kintamani
~1,400 masl
Wardika
Galungan Village, Kintamani
~950 masl
Our team of specialists
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