Indonesia Pegasing Carbonic Maceration

Description

Hendra Maulizar is one of the pioneers in Indonesian specialty coffee processing.
His father, Hamdan, moved to Aceh in 2006 and started growing coffee – hence Hendra’s idea to start growing coffee in 2010.
Cultivation began on an area of one hectare and today the cultivated area is already about 10 hectares.
Over the years, Hendra and his family have expanded their space and invested in processing.
A wet mill, gravitational washing channels and raised beds have been built to dry coffee.
Hendra also collaborates with 70 local farming families.
Currently, 8-10 different processing methods are being tested on the farm and a nursery has been set up on the farm to grow the Abbysinia variety.
Hendra Maulizar’s coffee farm is located in Aceh, Sumatra.
Sumatra is the sixth largest island in the world and, with about 50 million inhabitants, is also one of the most populated islands in the world.
Aceh in the north, Lake Toba region in the south and Mangkuraja in the south of the island are the three main coffee-growing regions in Sumatra.
Natural carbonic maceration (CM) is a coffee processing method inspired by the wine industry, in which whole coffee berries are fermented in a carbon-rich environment, which increases the fruitiness and multidimensionality of coffee.
After fermentation, the berries are dried on raised beds in the manner of natural processing for 2-3 weeks, after which they are transferred to the patio for further drying.
This controlled processing method creates a fireworks display of tropical fruit flavors, but at the same time ensures a balanced whole.
The end result is a pleasant bright ensemble that suits every moment!

• Roasting rate: 1/5
• Farmer: Hendra Maulizar
• Origin: Aceh, Sumatra
• Varieties: Abyssinia, Catimor, Typica
• Growth height: 1600 masl
• Processing: Natural carbonic maceration
• Taste: Cherry, passion fruit, plum.
  Bright acidity.
  Lingering sweetness.