CY/003/1 - Honey

Reference Number: ID-HEQA-CY-003-1 

Lot Number: HQ26CY-H-0001 

Region: Manikliyu Village, Kintamani, Bali

Altitude: 1400 MASL 

Varietal: Cobra, Kopyol 

Process: Honey

Profile: Stone fruit, Molasses, Full body 

Harvest Year: June 2026

Mudar is a coffee producer based in Manikliyu Village, Kintamani. Coffee farming has been a part of his whole life from generations through his grandfather. He grows coffee at 1400 meters above sea level. Surrounded by fertile volcanic soil and a cool mountain climate, Mudar cultivates the Cobra variety. The Cobra (Colombia Brazil) variety, known to the locals, belongs to the Colombia Brazil Lineage.

Together with HEQA, we work closely with Mudar to source fresh cherries directly from his farm. Mudar’s farm sits just an hour from our processing facility in Buleleng, up in North Bali, close enough that the cherries make it to us at peak ripeness. This proximity means cherries are delivered fresh, ready to be processed with our post harvest processing protocol.  From there, they go straight into our post-harvest process. 

Back at the station, that's where things get interesting. 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.

At HEQA, 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.

For this lot, the coffee cherries were picked, selected for ripe cherries only, ensuring consistent quality. Then, the cherries were sorted for defects and pulped while keeping the mucilage intact to ensure maillard reaction during drying. Lastly, the coffee was dried in our well-aerated greenhouses to ensure even drying.