Bali 1989
250 gr
€9,60 EUR
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Bali 1989
A blend that simply works.
Balinese Robusta meets selected Arabica—designed for effortless enjoyment from fully automatic machines.
Low acidity, high in caffeine, and straightforward in taste.
No complexity, no distractions—just honest coffee with notes of dark chocolate, chestnut, and malt.
For those mornings when you don’t want to think — No thinking. Just coffee. Wake up and start the day!
€9,60 EUR
Taxes included.
The Process - Natural
The Natural Classic process is one of the oldest and most traditional ways of preparing coffee—simple in method, yet powerful in its impact on flavor.
After harvest, whole coffee cherries are carefully selected and dried intact, with the fruit still surrounding the bean. Under the sun and controlled airflow, the cherries slowly lose moisture over time, allowing the sugars and compounds from the fruit to infuse naturally into the coffee.
The Natural Classic process is about letting the coffee express itself—guided by nature, refined by craftsmanship, and delivered with clarity in every cup.
The Process - Wet Hulled
What describes Sumatran coffee characteristic? It is full-bodied, strong, with low acidity. And that exactly this coffee. It features rich chocolate and roasted almond notes, complemented by hints of spices.
Giling basah, also known as wet-hulling, is a traditional coffee processing method that is believed to have originated in Indonesia, particularly in Sumatra. It involves removing the outer layers of the coffee cherry fruit using a pulping machine, then fermenting the coffee beans for a short period of time before removing the parchment layer while they are still wet. This process imparts a distinctive, rustic flavor, often with a syrupy mouthfeel and deep, complex aromas. Perfect for bold, intense brews.
The Producer - Ribang Gayo Musara
The Ribang Gayo Musara Cooperative, established by Asman Arianto in Pantan Musara Village, unites 900 farmers to improve organizational capabilities and economic prosperity. With 692 male and 208 female members, they aim to advance coffee farming practices and contribute to the specialty coffee industry's growth and sustainability in Central Aceh.
The Producer - HEQA
HEQA – Precision Meets Origin
At HEQA, we believe great coffee begins with respect for origin and is elevated through precision. Based in Bali, our processing station brings together research, controlled fermentation, and craftsmanship to unlock the full potential of Indonesian coffee.
By working closely with nearby farmers, we ensure cherries are delivered at peak freshness—allowing us to apply carefully designed post-harvest protocols that highlight clarity, sweetness, and consistency in every lot. From high-brix selection to slow, controlled drying, every step is intentional.
Our mission is to redefine how Indonesian coffee is experienced—combining innovation with sustainability, and honoring both the environment and the producers behind each cup.
The Producer - Wardika
Wardika – Crafting Coffee from the Highlands of Bali
Wardika is a dedicated coffee farmer from Galungan Village in Lemukih, a शांत and fertile highland region in northern Bali. At 950 meters above sea level, his Robusta Huni trees grow under the natural shade of surrounding hills and forest, developing their unique character over time.
With a deep respect for the land, Wardika focuses on careful cultivation and harvesting only ripe cherries at their peak sweetness. His proximity to HEQA’s processing facility allows his coffee to be delivered quickly after harvest—preserving freshness and quality from the very beginning.
His work reflects the essence of Balinese coffee farming: patience, care, and a strong connection to nature—resulting in a coffee that is both grounded in tradition and full of potential.
The Terroir - Bali
Bali, often called the Island of the Gods, offers a terroir unlike anywhere else in the world—where nature, culture, and spirituality intertwine to shape every cup.
Coffee from Bali, particularly from the highlands of Kintamani, has long been celebrated for its distinct profile. Grown at elevations around 1,500 meters above sea level, these coffees develop a naturally sweet, fruit-forward character with a gentle, balanced acidity that feels soft and approachable on the palate.
But what truly defines Balinese coffee goes beyond altitude and varietal—it is the land and the people. The volcanic soil, enriched by centuries of eruptions, creates a fertile foundation that imparts depth, clarity, and a subtle mineral complexity to the beans. This is terroir shaped by fire, yet refined through time.
Equally important is the philosophy of the farmers. Guided by Tri Hita Karana—the Balinese belief in harmony between humans, nature, and the divine—cultivators treat the الأرض not just as a resource, but as something sacred. Coffee is grown with respect, often intercropped with fruits and shade trees, allowing biodiversity to thrive and flavors to develop naturally.
There is also something intangible—almost mystical—about Bali. The daily rituals, temple offerings, and spiritual rhythm of the island seem to infuse the coffee with a quiet depth. It’s not just a flavor you taste, but an experience you feel.
The result is a coffee that is vibrant yet grounded: sweet citrus and tropical fruit notes, a silky body, low acidity, and a lingering, almost serene finish.
Bali’s coffee is not just grown—it is cultivated with intention, shaped by volcanic earth, guided by tradition, and elevated by the spirit of the island itself.
The Terroir - Gayo Highlands
Grown in the highlands of Aceh, this coffee brings you straight to the heart of Sumatra — one of the world’s most iconic coffee origins.
In the Gayo Highlands, coffee isn’t just a crop — it’s a way of life. Since the 19th century, when Arabica was first introduced, local families have cultivated coffee on the same lands, passing down knowledge through generations. These are long-established farms — not newly cleared plantations — helping preserve the surrounding forest and protect the region from further deforestation.
Every tree is carefully tended and handpicked with pride, reflecting a deep connection between the farmers and their land.
At high altitudes of 1,200–1,700 meters, combined with rich volcanic soil, the cherries ripen slowly — building natural sweetness and complexity. After harvest, they are processed with care to bring out their full character.
What you taste in the cup is the result of that entire journey:
rich notes of dark chocolate, caramel, hints of tropical fruit, and gentle spices — full, comforting, and layered.
But beyond the flavor, this coffee represents something more — a community committed to quality, sustainability, and protecting their environment for generations to come.
A coffee with depth, character, and a story you can truly feel good about.
Frequently asked questions
ABout the coffee
Is the coffee freshly roasted?
Yes. We roast our coffee in small batches every week. After roasting, the beans are rested for at least one week before shipping. This allows them to reach optimal freshness and ensures they’re ready to brew when they arrive.
Why do the beans need to rest for one to two weeks after roasting?
After roasting, coffee beans naturally release carbon dioxide in a process called degassing. During this resting period, the flavors continue to develop and stabilize. If the beans are used too soon, the coffee may taste unbalanced and produce excessive gas during brewing, leading to suboptimal extraction. In addition, dialing in becomes inconsistent during this phase, making it more difficult to achieve stable and repeatable results.
When is the optimal time to consume our coffee?
Typically, our coffee performs at its peak between 2 weeks and 3 months after roasting, when the flavors are fully developed and stable.
Orders and Shipment
What is the return policy?
Our goal is for every customer to be satisfied with their purchase. If something isn’t right, let us know and we’ll do our best to make it right.We offer a 30-day return policy. Items must be unused, in their original condition, and with püackaging.
Please note that coffee is a fresh product and cannot be returned once the seal opened.
When will I get my order?
We typically send the coffee every Tuesday and Friday.
Delivery usually takes 2–3 business days after shipping, depending on your location.
Where are your products made?
Our coffee is sourced directly from farmers and producers across Indonesia.
Roasting takes place in Haan, Germany, where we prepare each batch with a focus on quality, consistency, and freshness.
What if there is a problem with my order?
If your order arrives damaged, incorrect, or something isn’t right, please contact us at hello@meramanis.de and we’ll take care of it.