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Pegasing - Indonesia

  • Region:

    North Sumatra

  • Preparation:

    Anaerobic Natural

  • Varietal:


  • Altitude:

    1300-1500 MASL

  • Best for:

    Espresso / Filter

  • Flavour profile:

    Guava, Papaya, Caramel

  • Product info

    This is an Omni-roasted coffee which means it is roasted to highlight the flavour of the coffee and will work well in all brew methods.

    Farm info

    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 from Banda Aceh in 2006 and then bought some land in the Pegasing district to start growing coffee. This move started a spark in his son Hendra, who then started to work with his father in 2010 and soon began experimenting with washed coffees after researching old literature and seeking help from other producers in Indonesia who were moving away from the wet hulling.

    From that point on, Hendra and the family have invested heavily in the farm and, in particular, in the post harvesting facilities: for instance, thanks to the external funding, they have managed to build a small wet mill with two pulpers, gravitational washing channels and several raised beds for drying the coffee. Hendra has continued with processing experiments and now has around 8 – 10 different processes that he employs. 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 are willing to work with Hendra. Hendra has incentivised the farmers to improve their harvesting practices by rewarding the supply of perfectly ripe cherries. If a farmer has travelled from far away to get to Hendra’s farm, they are paid extra for this too. Hendra has also started a nursery where he is helping to grow the Abyssinia varietal - the first varietal planted in Indonesia, when coffee was introduced here. He is working with local farmers to plant small plots with this varietal on their land, and he pays more for these cherries due to the reduced yield and higher cup quality. Hendra will decide the process depending on the weather and the requests from clients, as he sells a lot of his coffee to specialty roasters, based in Indonesia, predominantly in Jakarta.

    The Variety

    Typica originated from Yemeni stock, taken first to Malabar, India, and later to Indonesia by the Dutch. It later made its way to the West Indies to the French colony at Martinique. Typica has genetically evolved to produce new characteristics, often considered new varietals: Criollo (South America), Arabigo (Americas), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), Blue Mountain (Jamaica, Papua New Guinea), San Bernardo & San Ramon (Brazil), Kents & Chickumalgu (India).

    The Fermentation Process

    The coffee comes from the best farms around Hendra’s station, based at the highest altitude, and only the perfectly ripe cherries are selected and delivered. Hendra pays a premium to the farmers for the excellent selection. The cherries are put into plastic bags and left to ferment for 48 hours. Before being placed into bags, the coffee is put through a density table twice to help remove immature beans and then goes through two rounds of hand picking. After fermentation, the coffee is placed on raised beds and dried for 20 - 25 days, with regular turning, in a drying tent, where the temperature is monitored.

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