MI/007/5 - 168H Double Fermentation Natural

Reference Number: ID-HEQA-MI-007-5 

Lot Number: HQ26M-ANN-0004 

Region: Sukawana Village, Kintamani, Bali

Altitude: 1400 MASL 

Varietal: Cobra

Process: 168H Double Fermentation Natural 

Profile: Stone Fruit, Raspberry Juice, Peach 

Harvest Year: June 2026

Coffee has long been cultivated in Sukawana Village, Kintamani, a highland region where the altitude and volcanic soil give coffee a unique character. At around 1,400 meters above sea level, the cooler climate slows cherry ripening, allowing sugars and acidity to develop more fully before harvest. Sudi grows coffee in this area where he continues to develop his farm and land with the same close attention passed down through generations of farmers in the area. working primarily with the Cobra varietal, which belongs to the Colombia Brazil lineage.

Together with HEQA, we work closely with Sudi to source fresh cherries directly from his farm. Sudi’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 aerated in a cool area for about 72 hours. Then they were placed in vessels equipped with airlocks and fermented for 96 hours, after which they were dried as naturals in our aerated greenhouses.