Pegasing
Anaerobic natural
Light roast

Flavours: Raspberry, candy, papaya
Terroir: Pegasing, Central Aceh, Sumatra – Indonesia
Producer: Hendra Maulizar
Variety: Abbysinia, Catimor, Typica
Altitude: 1600 m
Process: Anaerobic natural
Roast: Light

Net weight: 220g
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.

The Producer

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. His dedication was recognized nationally with a 7th place at the 2021 Cup of Excellence Indonesia, a major milestone in his journey.

The Farm

This lot comes from 10 hectares of land in the lush mountains of Aceh. The farm is equipped with modern post-harvest infrastructure, including 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 even further.

Process

This coffee was processed using a carefully controlled anaerobic natural method. The hand-selected cherries are fermented in a sealed, oxygen-free environment under strict temperature and humidity control. The process enhances complexity and clarity, creating a profile that stands apart from the typical coffees of Sumatra.

In the Cup

A bright, juicy and layered cup. Expect vivid raspberry notes, a candy-like sweetness, and the tropical juiciness of ripe papaya. 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

This isn’t your typical Indonesian coffee.
It’s a bold reimagining of what Sumatra can taste like, crafted with vision, precision, and a deep understanding of fermentation. For those seeking fruit-forward, expressive and modern profiles, this is a true standout.

Minimum 7 days resting period after roasting date.
We strive to provide coffee that’s both fresh and properly rested, so it’s ready to enjoy as soon as it arrives. Typically, the coffee we ship is between 1 to 15 days old. If you love ultra-fresh beans, just mention it in the order notes at checkout. Our coffee reaches peak flavor between 1 to 8 weeks after roasting, but when vacuum-sealed or frozen, it can stay delicious for 3 months or longer.