CY/004/1 - Wet-Hulled

Reference Number: ID-HEQA-CY-004-1 

Lot Number: HQ26CY-WH-0001 

Region: Dausa Village, Kintamani, Bali

Altitude: 1400 MASL 

Varietal: Cobra, Kopyol 

Process: Wet - Hulled 

Profile: Citrus, Brown Sugar, Black Tea 

Harvest Year: June 2026

Located in Dausa Village, Kintamani, Eka grows coffee passed on from his father. Through thoughtful farming practices and careful cherry selection, each harvest captures the character shaped by the unique terroir captured in this specific region. He grows the Cobra variety at 1200-1400 meters above seal level. The Cobra (Colombia Brazil) variety, known to the locals, belongs to the Colombia Brazil Lineage.

Eka's cherries make their way to HEQA soon after they're picked, giving our team the chance to work with freshly harvested cherries. The short distance between his farm and our production station makes it easier for our team to control cherry quality, preserving it from rotting along the way. By the time it reaches us, the cherries are ready for further post-harvest processing. 

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 with a mechanical pulper, liberating the coffee beans from the pulp and mucilage. Then the coffee beans were dried up to around 20% moisture content where they were hulled with a special huller for the wet hull process, then dried again to complete the wet hull process.