RE/003/1 - Pulped Natural

Reference Number: ID-HEQA-RE-003-1

Lot Number: HQ25R-PN-0001

Region : Belancan Village, Kintamani, Bali

Altitude: 1200-1400 MASL

Varietal: Cobra

Process: Pulped Natural

Profile: Citrus, Dried Fruit, Nectar

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 produced by first pulping the cherries, then submerging them in water and exposing them to oxygen to promote respiratory metabolism by the natural yeasts. After 55h, they are harvested and carefully dried in an airflow controlled greenhouse.

This coffee bursts with bright citrus and creamy mouthfeel, followed by the rich sweetness of dried fruit and a smooth, nectar-like finish. Carefully pulped, fermented for 55 hours, and dried in our greenhouse, it’s a cup full of balanced, vibrant flavor.