Team Pegasing - Indonesia - Anaerobic Natural
Expect juicy, tropical flavours from this unconventional process by our favourite Indonesian farm
This year we are featuring two different processes from Hendra. A natural & an anaerobic natural. This washing station and farm belonging to Hendra and his family is an island of specialty experimental processed lots in a sea of conventional wet hulled coffee the area is typically known for. Hendra’s father, Hamdan moved to the area in 2006 from Banda Aceh and then bought some land in the sub district of Pegasing to start growing coffee.
This move initiated a spark in his son Hendra who then started to work with his father in 2010 and soon began to start experimenting with washed coffees after researching old literature and seeking help from others in Indonesia who were moving away from the wet hulled processing and really highlighting the characteristics such coffees can have.
This washing station and farm belonging to Hendra and his family is a land of specialty experimental processed lots, situated in a sea of conventional wet hulled coffee that the area is typically known for.
This coffee is grown in Aceh province of Sumatra. This semi-autonomous Indonesian province is located on the northwest tip of Sumatra Island.
Hendra is working with local farmers to plant small plots on their land where he pays more for the Abyssinia varietal due to the reduced yield and higher cup quality.
1300 - 1500m these altitudes are perfect for natural processing.
Highly resistant Tim Tim & Gayo 1 varieties are present here.
The cherries are fermented for 48 hours in plastic bags then placed on raised beds and dried for 20 days.
"Hendra is working with local farmers to plant small plots on their land where he pays more for this varietal due to the reduced yield and higher cup quality."
From this Hendra and the family have invested heavily in the farm but more specifically the post harvesting facilities where with some help of funding they have built a small wet mill with two pulpers, gravitational washing channels and several raised beds in large poly tunnels for drying the coffee. Hendra has continued to experiment and now has around 8 – 10 different processes that he produces. The small washing station will produce up to 40 tons of green coffee every year. The coffee is purchased from 70 farmers around the area who want to work with Hendra and pick ripe cherry as he has incentivised them to do this by rewarding good picking.
"Local produces are provided a premium for quality cherries."
The coffee that is selected comes from the best farmers around Hendra who pick excellent ripe cherry and are based at the highest altitude. For such good selection Hendra pays them a premium.