SU-EX-002 — Hendra Maulizar (Abbysinia)
ID-SU-EX-002
Region: Pegasing, Takengon, Aceh, Sumatra
Altitude: 1700 MASL
Varietal: Abbysinia
Process: Natural Carbonic Maceration
Profile: Melon, Peach, Cacao Nibs
Harvest Year: November 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. This is a product of the experiment and it tasted amazing!
Abyssinia, or Coffea Abyssinia, is one of the coffee varieties that originated in Ethiopia. Hendra first cultivated the Abyssinia varietals back in 2006 and now continuously breeds this variety onwards.
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 coffee is processed in airtight plastic coffee barrels and cherries are left fermented while CO2 is flushed in to create a CO2-rich environment. The varying levels of pressure inside the plastic tank produce different sugars and pectins for microbes to macerate, then cherries are gently pressed over time by gravity.
Before putting cherries inside these barrels, floaters are removed, and once fermented inside a CO2-rich environment the coffee is dried as naturals on a raised bed for 14-20 days, then moved to a patio for further drying.
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.
