Let us introduce you to pegasing, a natural anaerobic lot by Hendra Maulizer from Aceh, Sumatra. This coffee exemplifies a precise anaerobic fermentation technique, whereby meticulously selected coffee cherries are subjected to a controlled oxygen-deprived environment during processing. This unique anaerobic fermentation process, under specific temperature and humidity conditions, triggers biochemical reactions within the coffee beans, leading to the development of complex flavor compounds and aromatic precursors. This results in a cup profile distinguished by intensified fruit notes of raspberry compote, guave and blueberry.

Hendra Maulizar is a pioneer in Indonesian specialty coffee processing. Starting with just 1 hectare, he has now expanded his farm to 10 hectares. Together with his father, Hendra has elevated the quality of naturally processed coffees in Sumatra, helping showcase the rich potential of Indonesian coffee. His dedication to innovation and quality continues to drive his work forward.

pegasing

indonesia

pegasing, aceh, sumatra

kopi fabriek

hendra maulizar

natural anaerobic

abbysinia, catimor, typica

1600 m

raspberry compote, guave, blueberry

Filter & espresso

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about

hendra maulizar

curious about the story behind this coffee? scroll down to learn more about Hendra & this lot.

  • Hendra Maulizar has been the pioneer of Indonesian specialty coffee processing. His dad, Hamdan, moved to Aceh in 2006 and started growing coffee. This sparked the idea of Hendra to start growing coffee in 2010. The land started from 1 hectare and now reaches up to 10 hectares with 40 tonnes of coffee produced in the washing station. Hendra and his family started to grow their farm and began to invest in post-harvesting facilities and managed to build a wet mill, gravitational washing channels, and raised beds to dry the coffee. 
     
    Together with kopi fabriek we started working with Hendra to represent one of the best coffee Indonesia has to offer, with his coffee being on the 7th place in Indonesia's Cup of Excellence in 2021. He is currently experimenting and started a nursery to grow the Abbysinia varietal and experiment with different processing methods. A lot has been done over the years of his life experimenting and yet his endless spirit of bringing the best coffee makes him never settle for less.

  • This Anaerobic Natural Lot coffee exemplifies a precise anaerobic fermentation technique, whereby meticulously selected coffee cherries are subjected to a controlled oxygen-deprived environment during processing. This unique anaerobic fermentation process, under specific temperature and humidity conditions, triggers biochemical reactions within the coffee beans, leading to the development of complex flavor compounds and aromatic precursors. This results in a cup profile distinguished by intensified fruity and floral notes, as well as a refined acidity.