MI/006/1 - CM Pulped Natural

Reference Number: ID-HEQA-MI-006-1

Lot Number: HQ25M-CMPN-0001

Region : Belancan Village, Kintamani, Bali

Altitude: 1200-1400 MASL

Varietal: Cobra

Process: Carbonic Maceration Pulped Natural

Profile: Stone Fruit, Honey, Brown Sugar

Harvest Year: July 2025

Located in Belancan Village, Kintamani, Bali, at 1,200–1,400 meters above sea level, Kanggo is a producer and coffee farmer with 5 hectares of land. Its coffee trees are divided into dedicated plots for Cobra and Yellow Caturra varieties. By keeping each variety separate, he allows their distinct characteristics to shine, shaped by the fertile volcanic soil and mountain air that define this part of Bali.

Together with HEQA, we work closely with Kanggo to source fresh cherries directly from his farm, just an hour away from our processing facility in Buleleng in the northern part of Bali. This proximity means cherries are delivered at peak freshness, ready to be processed with our post harvest processing protocol.

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.

We chose Bali as our first base because its coffee stands apart in Indonesia—shaped by a unique mix of history, culture, and flavor. With strong infrastructure and an openness to innovation, it’s the perfect place to push boundaries and redefine what Indonesian coffee can be.

This coffee is fermented as a whole cherry while being exposed to CO2 gas at low pressure.The low pressure of CO2 ensures faster growth of microbes which promotes simultaneous fermentation and maceration. After 96h, the cherries are harvested, immediately pulped and dried in a greenhouse.

This cup leads with the lush sweetness of ripe stone fruit — think of ripe plums — giving it a sweet, rounded body. Layers of honey follow, with smooth, natural sweetness. The finish is warm and comforting, with notes of brown sugar that add depth and a gentle caramel-like richness. The result is a balanced cup that’s both sweet and creamy, shaped by our unique low-pressure CO₂ fermentation.