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Pegasing
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Pegasing

Anaerobic Natural · Light Roast
€17,00

From the volcanic highlands of Pegasing, Aceh, this anaerobic natural lot by Hendra Maulizar is all about intensity and precision. Raspberry brightness meets melon sweetness on a foundation of smooth milk chocolate.

RaspberryMelonMilk chocolate
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Terroir

Pegasing, Central Aceh, Sumatra

Producer

Hendra Maulizar

Variety

Abyssinia, Catimor, Typica

Process

Anaerobic natural

Altitude

1600m

Roast

Light

Net weight

220g

Composition

100% arabica

Innovation from the highlands of Sumatra

This rare lot from Aceh showcases a bold and refined side of Indonesian coffee. Produced by Hendra Maulizar, one of the country's most forward-thinking producers, this Anaerobic Natural coffee reflects years of experimentation, deep-rooted community work, and a drive for excellence.

Hendra Maulizar farm
Producer

70 farming families, one shared standard

Since 2010, Hendra Maulizar has grown his family farm into a hub of innovation. Working closely with over 70 local farming families, he's built a sustainable, quality-focused coffee operation, recognised nationally with a 7th place at the 2021 Cup of Excellence Indonesia.

Origin & Farm

10 hectares in the mountains of Aceh

The farm is equipped with modern post-harvest infrastructure: a wet mill, gravitational washing channels, and raised drying beds. Hendra also runs a nursery where he experiments with varieties such as Abyssinia, pushing the sensory potential of the region further.

Origin map
Cup profile
Cup Profile

Bright, juicy and layered

Expect vivid raspberry notes, a juicy melon sweetness, and a heartwarming milk chocolate finish. The acidity is vibrant but balanced, with a silky texture and a clean fermentation character — a playful yet refined expression of terroir and technique.

Why we love it
“A bold reimagining of what Sumatra can taste like, crafted with vision, precision and a deep understanding of fermentation.”
Minimum 7 days resting period after roasting date We strive to provide coffee that's both fresh and properly rested. Our coffee reaches peak flavour between 1 and 8 weeks after roasting, and stays delicious for 3 months or longer when vacuum-sealed or frozen.