MI/007/6 - 48H Yeast Semi Anaerobic Natural

Reference Number: ID-HEQA-MI-007-6 

Lot Number: HQ26M-ANN-0005 

Region: Awan Village, Kintamani, Bali

Altitude: 1200 MASL 

Varietal: Cobra

Process: 48H yeast Semi Anaerobic Natural 

Profile: Red Plum, Chinese Yumberry, Kombucha 

Harvest Year: June 2026

Surrounded by the volcanic landscape of Awan Village, Kintamani, Ariani cultivates coffee 1200 meters above sea level in an environment shaped by fertile soil and a cool mountain climate in the Kintamani region. Through careful farming and selective harvesting, the cherries reflect the clean, balanced character of its origin. Ariani cultivates the cobra varietal, a varietal known to the locals, which belongs to the Colombia Brazil lineage. 

We aim to transfer and move the cherries as soon as possible to preserve quality and carry it all the way to our production station. Cherries from Awan Village reach us fast, so that its freshness can be maintained. From there, we handle it with our specific post-harvest processing protocol, and ensure that cherries from different parts can be processed and adjusted to its full potential according to the unique terroir of each region.

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, 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 48 hours, the cherries were dried as naturals in our aerated greenhouses.