MI/007/2 - 72H Yeast Semi Anaerobic Natural

Reference Number: ID-HEQA-MI-007-2 

Lot Number: HQ26M-ANN-0001 

Region: Belancan Village, Kintamani, Bali

Altitude: 1200-1400 MASL 

Varietal: Cobra

Process: 72H Yeast Semi Anaerobic Natural 

Profile: Hibiscus Tea, Pomelo, Raspberry 

Harvest Year: June 2026

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. Kanggo grows Cobra and Yellow Caturra in the farm. The Cobra (Colombia Brazil) variety, known to the locals, belongs to the Colombia Brazil Lineage. Cobra and Yellow Caturra get their own separate plots, growing side by side, so each variety gets room to be exactly what it is. That's the kind of attention to detail you find in Kanggo’s farm. By keeping each variety separate, he allows their distinct characteristics to shine, while fertile volcanic soil in the Kintamani region supports the growth of this varietal.

Together with HEQA, we work closely with Kanggo to source fresh cherries directly from his farm. Kanggo'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. Then, the cherries were hand-sorted to reduce the color variation between cherries, ensuring consistency. After sorting the cherries were selected for defects, then placed in vessels equipped with airlocks. Before the vessels were sealed, a special yeast was applied. Then, the cherries were aerated using the leftover oxygen in the tank, which was gradually replaced by CO2 produced by the fermentation. After 72 hours, the cherries were dried as naturals in our aerated greenhouses.