Indonesia Pegasing specialty coffee

Specialty Coffee Indonesia Pegasing

A deep fruity flavor and pleasant, distinctly marked acidity are the distinguishing features of our new coffee. INDONESIA Pegasing impresses with intense notes of mirabelle and peach, along with a delightful, strongly citrusy aftertaste. In the finish, you’ll also find a caramel hint of brown sugar. Sounds good? It sure does!

The Farm and Cultivation Process

Natural Carbonic Maceration

This is a rarely encountered coffee bean processing method. The process involves placing harvested coffee cherries in hermetically sealed plastic barrels, where they undergo fermentation in a CO2-rich environment. Changes in pressure levels cause the cherries to produce sugars and pectins, enabling microorganisms to macerate them. After fermentation, the cherries are sun-dried on raised beds for about 14-20 days and then spread on patios to complete the drying process.

Hendra Maulizar was a pioneer in growing and processing Indonesian specialty coffee. His father, Hamdan, moved to Aceh in 2006 and began growing coffee there. This inspired Hendra to start working with coffee in 2010. Initially, his farm covered just 1 hectare, but now it spans 10 hectares. The washing station processes around 40 tons of coffee annually. Hendra and his family continually develop their farm and invest in post-harvest processing facilities. To date, they have built a wet mill, gravity washing channels, and raised drying beds. Hendra also collaborates with 70 local farming families to assist them in producing coffee cherries, which are then processed at his mill.