Indonesia – Pegasing Thermal Schock

Story of the farm and station

The Team Pegasing station in the Pegasing region of Aceh Tengah is a family project run by Hendra and his father, Hamdan. Together, they’ve built one of the most inspiring places on the Indonesian coffee scene,  a space where tradition meets innovation.

Hamdan purchased the farm in 2006, and since then, he and Hendra have transformed it into a small center of experimentation and quality. Today, the station processes up to 40 tons of coffee annually, collaborating with more than 70 local farmers. Hendra supports them by improving post-harvest quality, motivating them toward careful picking, and ensuring fair payment.

Processing

Thermal Shock Washed is one of Hendra’s experimental processing methods that combines anaerobic fermentation with natural heat exposure.

The process follows several steps:
1️⃣ Fresh coffee cherries are placed in plastic bags and sealed airtight.
2️⃣ The sealed bags are exposed to direct sunlight, creating a natural “thermal element” that increases the temperature inside.
3️⃣ The cherries ferment for 48 hours in this warm, oxygen-free environment.
4️⃣ After fermentation, the coffee is washed and dried on raised beds for 20–25 days.

This unique approach enhances fruit development, emphasizes juiciness, and delivers a balanced cup with a long, clean finish.

Variety

Tim Tim is the Indonesian name for the Hybrido de Timor variety,  a natural cross between Arabica and Robusta discovered on the island of Timor in 1917. It spread worldwide thanks to its disease resistance and became the genetic foundation for many modern hybrids.

Gayo 1, officially recognized by Indonesia’s Ministry of Agriculture in 2010, is another resilient variety known for its balance and high quality. It likely shares genetic roots with Hybrido de Timor, contributing to the stability and harmony of this cup.