Indonesia - Team Pegasing
Country: Indonesia
Region: Panta Musara, Pegasing
Altitude: 1300-1500 masl
Process: Washed
Varietal: Tim Tim & Gayo 1
CupProfile: Mandarin, Lime Peel, Marzipan
This washing station and farm belonging to Hendra and his family is an island of specialty experimental processed coffee 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 began 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.
Hendra has continued to experiment and now has around 8 - 10 different processes that he produces. 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.
Hendra will decide the process depending on the weather and the demand from client as he sells a lot of his coffee to Specialty roasters based in Indonesia and predominantly Jakarta.
The washed coffee is pulped and floated in the channels before being fermented for 12- 18 hour in a concrete tank before it is then left to dry on the raised beds for between 8 - 14 days weather depending.
Country: Indonesia
Region: Panta Musara, Pegasing
Altitude: 1300-1500 masl
Process: Washed
Varietal: Tim Tim & Gayo 1
CupProfile: Mandarin, Lime Peel, Marzipan
This washing station and farm belonging to Hendra and his family is an island of specialty experimental processed coffee 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 began 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.
Hendra has continued to experiment and now has around 8 - 10 different processes that he produces. 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.
Hendra will decide the process depending on the weather and the demand from client as he sells a lot of his coffee to Specialty roasters based in Indonesia and predominantly Jakarta.
The washed coffee is pulped and floated in the channels before being fermented for 12- 18 hour in a concrete tank before it is then left to dry on the raised beds for between 8 - 14 days weather depending.
Country: Indonesia
Region: Panta Musara, Pegasing
Altitude: 1300-1500 masl
Process: Washed
Varietal: Tim Tim & Gayo 1
CupProfile: Mandarin, Lime Peel, Marzipan
This washing station and farm belonging to Hendra and his family is an island of specialty experimental processed coffee 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 began 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.
Hendra has continued to experiment and now has around 8 - 10 different processes that he produces. 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.
Hendra will decide the process depending on the weather and the demand from client as he sells a lot of his coffee to Specialty roasters based in Indonesia and predominantly Jakarta.
The washed coffee is pulped and floated in the channels before being fermented for 12- 18 hour in a concrete tank before it is then left to dry on the raised beds for between 8 - 14 days weather depending.
BREWING RECOMENDATION
RECIPE:
Brew Ratio: 1:2.1
Dose: 18 grams
Brew weight: 38 cl
Brew temperature: 93ºC
Brew time: 29 - 33 sec
Great as espresso.