INDONESIA - Team Pegasing - Tim Tim / Gayo 1 - Anaerobic Natural Process 250g
Red apple and watermelon with caremelised brown sugar and a sweet cinamon finish. That's what the pros say. We say its a funky fruit bombe of a slightly boozy chocolate brownie. Whatever, it's absolutely delicious.
This is our first anaerobic natural processed coffee and it is a fascinatingly different cup. The fruit notes and natural sweetness in this coffee are reminiscent of the berry flavours in a really dark chocolate.
LOCATION: PANTA MUSARA, PEGASING, ACEH TENGAH
ALTITUDE: 1300 - 1500m
The washing station and farm belonging to Hendra and his family is an island of experimental specialty processed coffee in a sea of the conventional wet-hulled coffee that 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 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 wet hulled processing and really highlighting the characteristics of their regional varieties. From this Hendra and the family have invested heavily in the farm but more specifically the post-harvesting facilities where, with some help from 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 to pick ripe cherry as he has incentivised them to do this by rewarding good picking. If any farmers have travelled further to get to Hendra’s farm then they are paid extra for this as well. Hendra has also started a nursery where he is helping to grow the Abyssinia varietal that was planted when coffee first came to Indonesia. He 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. Hendra will decide the process depending on the weather and the demand from clients, as he sells a lot of his coffee to Specialty roasters based in Indonesia and predominantly Jakarta.
The anaerobic maceration process: The selected coffee comes from the best high altitude farmers around Hendra who pick excellent ripe cherries. For such good selection Hendra pays them a premium. The cherries are put into plastic bags and then fermented for 48 hours.
The coffee is then placed on raised beds in a temperature monitored tent where it is dried for 20 - 25 days with regular turning.
The coffee is then put twice through a density table, to help remove any immature beans and finally through two rounds of hand picking to make sure it is clean and of specialty standard.