Indonesia – Pegasing Natural

The story of the farm and station

The Team Pegasing station in Indonesia’s Pegasing region is a family project led by Hendra and his father, Hamdan, who focus on experimental coffee processing. Hamdan bought the farm in 2006, and since then, the family has built a small hub of innovation, from wet mills and gravity washing channels to polyethylene drying tunnels.
Through a mix of tradition and continuous experimentation, Pegasing has become one of the most exciting producers in the region. Today, Hendra works with more than 70 local farmers and processes up to 40 tons of coffee each year.

Processing

Pegasing coffee is processed using the natural method, one of ten processing techniques that Hendra employs. Ripe cherries are dried for 20-25 days on raised beds inside covered tents, where temperature is carefully monitored, and the cherries are turned regularly for even drying. Once dried, all defective or underripe cherries are meticulously hand-sorted to ensure that only beans meeting the highest specialty standards make it through.

Variety

Tim Tim is the Indonesian name for Hybrido de Timor, a natural cross between Arabica and Robusta discovered on the island of Timor in 1917. Its disease resistance has made it one of the most widely cultivated varieties and a genetic foundation for many modern hybrids.
Gayo 1, officially recognized in 2010 by Indonesia’s Ministry of Agriculture, is another high-quality and resilient variety. It likely shares genetic roots with Hybrido de Timor, complementing Tim Tim perfectly to create a harmonious flavor profile with chocolate and fruity notes.