Indonesia – Pegasing natural
€ 18.84 – € 113.02
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: natural
Taste profile: cherries, dry red wine, orange
The natural process is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area and after harvest, they were dried on raised beds for 20 days.
PRODUCER
Hendra and his family’s farm and processing station is an island of experimental processing in a sea of conventional washed coffee typical of the Pegasing area. Hendra’s father, Hamdan, moved to the area in 2006, bought land, and started growing coffee. His son Hendra soon became enthusiastic about coffee. He began experimenting with processing methods, studying literature, and seeking advice from other Indonesian farmers who had moved away from the traditional washed method. The family invested heavily in the farm, especially in equipment for different types of processing: a small wet mill with two pulpers, gravity washing channels, and several raised beds in large poly tunnels for drying the coffee. They also established a nursery for the Abyssinia variety, the first variety planted when coffee entered the Indonesian market.
PROCESSING
Hendra processes coffee in up to ten different ways and never stops experimenting. How coffee is processed determines the weather and the client’s demand: Hendra sells most of his crop to roasters directly in Indonesia, especially in Jakarta. His processing station produces up to 40 tonnes of coffee a year, which he buys from 70 farmers in the area. Hendra motivates them to sell by rewarding them for a good harvest, a travel bonus if the farmer is from far away, and a premium for growing micro lots. Hendra’s washed coffee is sourced from the best growers who harvest excellent coffee cherries and reside at the highest altitudes. After picking, beans are dried on raised beds in a tent at a controlled temperature for 20-25 days. Workers rotate beans regularly to dry them evenly. Afterward, any immature or defective beans are removed by hand to ensure that they meet the standards of specialty coffee.
VARIETY
Tim Tim is the Indonesian name for the variety known as Hybrido de Timor. It is a natural cross between Robusta and Arabica, discovered on a farm on the island of Timor in 1917. The variety is now widely cultivated around the world because of its disease resistance and is used as the genetic basis for projects developing resistant hybrid coffee varieties. Gayo 1 is a variety the Indonesian Ministry of Agriculture officially introduced in 2010 as disease resistant. It is not entirely clear what the basis of the variety is, but its genetics suggest that it may also be a descendant of Hybrido de Timor.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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Country: Brazil
Region: Carmo De Cachoeira, Sul De Minas
Processing station: Cocatrel Direct micro mill
Altitude: 900-1100 m above sea level
Variety: mix of varieties
Processing: natural
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You will prepare a pleasant cup of coffee from it, which everyone will enjoy. It is suitable for cafes looking for simpler espresso and for easy preparation at home or work. We also recommend it for your automatic espresso machines.
We are currently roasting coffee from producers of the Caixa de Fruta region.
It’s sweet like oranges and dried figs, but also full of floral notes of linden flower and anise – a very pleasant winter coffee. With every coffee we offer, we aim for transparency. However, this coffee is even more special to us. We’ve partnered with Siruma Coffee to help them build solar dryers in the Cauca region. How? For every package of coffee sold, we will send two dollars back – one from us, and the other one from you. Are you in?
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1800 – 2100 m.a.s.l.
Processing: washed
Variety: Tabi, Pink Bourbon, Caturra and Colombia
Taste profile: orange, dried figs, linden flower, anise
Country: El Salvador
Region: Ahuachapán, Los Naranjos
Farm / Producer: Los Angeles / Los Naranjos
Altitude: 1750 m.a.s.l.
Variety: Pacamara
Processing: Anaerobic Natural
Taste profile: Pancakes with raspberries and maple syrup
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Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: natural
Taste profile: cherries, dry red wine, orange
The natural process is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area and after harvest, they were dried on raised beds for 20 days.
Country: Ethiopia
Region: Wegida,Yirgacheffe
Farm: Gotiti
Producer: Eptah Speciality Coffee
Altitude: 2150 m.a.s.l.
Variety: Heirloom
Processing: natural
Taste profile: Blueberries, milk chocolate, sour cream
Countries: El Salvador and Ethiopia
Regions: Los Naranjos, Sonsonate, and Jimma, Oromia
Processing stations: Renacer and Beshasha
Altitude: 1450 and 2040 m.a.s.l.
Varieties: Mixed varieties and Heirloom varieties (indigenous Ethiopian varieties)
Processing: Washed
Taste profile: full creamy body, milk chocolate, and floral aromas
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Country: Nicaragua
Region: Macuelizo, Nueva Segovia
Processing station: Finca Bethania
Altitude: 1350 m. a. s. l.
Variety: Red Catuai
Processing: anaerobic natural
Taste profile: hazelnut butter, physalis, cocoa, red wine
Country: Peru
Location: Santo Tomas, Cutervo, Cajamarca
Owner: Elmer and Veronica Mego
Altitude: 1700 – 1900 m.a.s.l.
Variety: Catuai, Catimor
Processing: washed
Taste profile: Fruit tea, plums, milk chocolate
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: thermal washed
Taste profile: pistachio cream, cherries, lime Indonesia Pegasing was grown at high altitudes and processed with the washed method. That gives the coffee a clean and sweet taste of cherries, hibiscus, lime, and cascara. It was grown by the best farmers and processed at the Pegasing station by Hendra who’s renowned for his liking of experimentation with coffee processing methods.
Country: El Salvador
Region: Calzontes Arriba
Farm: La Reforma
Altitude: 1300 – 1400 m a.s.l.
Variety: SL 28
Processing: natural
Taste profile: yellow kiwi, dates, cacao