Pegasing — Anaerobic Natural

ID-SU-015
Region : Pegasing, Central Aceh, Sumatra
Altitude: 1600 MASL
Varietal: Abbysinia, Catimor, Typica
Process: Anaerobic Natural
Profile: Strawberry, Papaya, Molasses 
Harvest Year: May 2023
 
Hendra Maulizar has been the pioneer of Indonesian specialty coffee processing. His dad, Hamdan, moved to Aceh in 2006 and started growing coffee. This sparked the idea of Hendra to start growing coffee in 2010.
 
The land started from 1 hectare and now reaches up to 10 hectares with 40 tonnes of coffee produced in the washing station. Hendra and his family started to grow their farm and began to invest in post-harvesting facilities and managed to build a wet mill, gravitational washing channels, and raised beds to dry the coffee.
 
Out of his 40 hectares of land, he also partnered with 70 local farmer families to help him support producing cherries for him to process. Hendra is now experimenting with 8-10 different processing methods and currently experimenting and started a nursery to grow the Abbysinia varietal.
 
We started working with Hendra to finally represent one of the best coffee Indonesia has to offer, with his coffee being in 7th place in Indonesia's Cup of Excellence in 2021. Out of all the wet-hulled process that is common to the region of Sumatra, you can thank both Father and Son, Drs. Hamdan and Hendra Maulizar, for making wild and astonishing naturally processed coffees for us to experience. It is surely one of these efforts in elevating local varieties and flavor profiles.
 
A lot has been done over the years of his life experimenting and yet his endless spirit of bringing the best coffee makes him never settle for less.
 
This Anaerobic Natural Lot coffee exemplifies a precise anaerobic fermentation technique, whereby meticulously selected coffee cherries are subjected to a controlled oxygen-deprived environment during processing. This unique anaerobic fermentation process, under specific temperature and humidity conditions, triggers biochemical reactions within the coffee beans, leading to the development of complex flavor compounds and aromatic precursors. This results in a cup profile distinguished by intensified fruity and floral notes, as well as a refined acidity.