Finca Los Guayabos, from Gaitania, Tolima
19 August, 2026
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Belancan N2 Anaerobic Natural, from Kintamani, Bali
The Belancan N2 Anaerobic Natural lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo, a coffee farmer with 5 hectares of land at elevations of 1,200 to 1,400 meters above sea level. Kanggo cultivates Cobra and Yellow Caturra in separate plots, allowing each variety to express its distinct characteristics. The Cobra variety, known locally, belongs to the Colombia Brazil lineage. The fertile volcanic soil of the Kintamani region supports the growth of these varieties. This lot is processed using an innovative 120-hour nitrogen-flush anaerobic fermentation, followed by natural drying.
For this lot, ripe cherries are hand-picked and selected for defects. They are further sorted using a cherry color sorter to reduce color variation and ensure consistency. The cherries are then placed in a bioreactor filled with nitrogen gas, maintaining a constant low pressure and temperature of 25°C. To minimize the effect of CO2 produced during fermentation, nitrogen gas is continuously applied. After 120 hours, the cherries are harvested and dried as naturals in a temperature- and moisture-regulated drying room for 14 days. The result is a cup with notes of red grapes, blood orange, and aged rum.
Precision Fermentation, Volcanic Terroir
Kanggo’s farm sits just an hour from Heqa’s processing facility in Buleleng, North Bali, allowing cherries to be delivered fresh at peak ripeness. At Heqa’s Bali-based production station, research, processing, and milling work in harmony to unlock the best flavor qualities of Indonesian coffee through precise, controlled fermentations. The nitrogen-flush anaerobic process is a testament to Heqa’s commitment to exploring the potential of microorganisms to elevate coffee, creatively, consistently, and sustainably.
Heqa Coffee was founded in 2024 by Alican Erdogan, Chris Kwong, and Jeremy Nathaniel with a mission to position Indonesia as a producer of delicate, sweet, complex specialty coffees. They work with a fixed group of six producers in Bali, including Kanggo, enabling close relationships and greater visibility for farmers in the specialty market. Bali’s volcanic soils and diverse microclimates provide the foundation for coffees that differ from typical expectations of Indonesian flavor profiles.
We are proud to partner with Heqa and producer Kanggo, bringing this innovative nitrogen-flush anaerobic natural lot from the highlands of Kintamani to your roastery.
Coffee With Added Value
At The Coffee Quest, transparency is key—If you have any questions regarding our coffees, do not hesitate to reach out! We also encourage you to review our Impact Report for an in-depth look at our sustainable sourcing practices and projects.
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While you are still here, Check Out our other Coffees!
Finca La Granja, from Santa María, Huila
18 August, 2026
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Belancan Yeast Honey, from Kintamani, Bali
15 August, 2026
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Belancan N2 Anaerobic Natural, from Kintamani, Bali
15 August, 2026
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