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Indonesia – Pegasing carbonic
Price range: € 17.43 through € 120.21
Country: Indonesia
Region: Pegasing
Farm / Station: Team Pegasing
Producer: Hendra & family
Altitude: 1,300 – 1,500 masl
Variety: Tim Tim, Gayo 1
Process: carbonic maceration
Taste profile: kombucha, cascara, cocoa beans
Preparation: suitable for all filter brewing methods (Solo Dripper, V60, Chemex, Aeropress, French press…)
Type of coffee: roasted whole bean coffee
Hendra is our long-time partner from Indonesia, whose approach to coffee never stops inspiring us. Each of his harvests is a blend of precision, curiosity, and deep passion for the craft. This carbonic maceration from Pegasing delivers a delicate cherry liqueur sweetness, sparkling wine-like brightness, and a truly elegant finish.
Story of the farm and station
The Team Pegasing station in the Pegasing region is a family project led by Hendra and his father, Hamdan. Together, they created a space where tradition meets innovation. Hamdan purchased the farm in 2006, and together they transformed it into a hub for experimentation, complete with a wet mill, gravity washing channels, and poly drying tunnels.
Thanks to their constant innovation, Pegasing has become one of Indonesia’s most exciting coffee producers. Today, Hendra collaborates with over 70 local farmers and processes up to 40 tons of coffee annually.
Processing
This coffee from Pegasing undergoes carbonic maceration, one of ten experimental methods Hendra uses. The cherries ferment for 70 to 80 hours in sealed tanks infused with carbon dioxide, which removes all oxygen and enhances the coffee’s fruity complexity and lively sparkle.
After fermentation, the coffee is dried for 20 to 25 days on raised beds inside drying tunnels, regularly turned for even drying. Finally, it is hand-sorted to ensure only the finest beans meet specialty standards.
Variety
Tim Tim is the Indonesian name for the Hybrido de Timor variety, a natural hybrid of Arabica and Robusta discovered on Timor Island in 1917. It is widely cultivated for its resistance to diseases and serves as the genetic foundation for many modern hybrids.
Gayo 1, officially recognized in 2010 by Indonesia’s Ministry of Agriculture, is another high-quality, disease-resistant variety. It likely shares genetic roots with Hybrido de Timor, combining with Tim Tim to create a balanced profile with bright fruit notes and refined sweetness.
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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Region: Gedeb
Washing Station: Lalesa
Producer: Smallholder farmers in collaboration with Ephtah Specialty Coffee
Altitude: 2,150–2,200 m a.s.l.
Variety: Heirloom
Processing: Natural
Tasting notes: blueberry cheesecake, lime
Preparation: suitable for making espresso-based coffees, including in-home coffee machines
Type: Roasted whole bean coffee
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We roast it both for filter and espresso.
Did you know that we also have a limited edition from Lalesa processed using the black honey method?
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Region: Chelbesa, Gedeb
Washing Station: Chelbesa
Altitude: 2200 m a.s.l.
Varietal: Heirloom
Process: Washed
Flavor profile: black tea with lemon, strawberries and honey biscuit
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Region: Mt Elgon, Eastern Uganda
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Altitude: 1,800 – 2,200 m a.s.l.
Varietal: Nyasaland, SL14, SL28
Process: Washed (cherry fermentation)
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FSC-7699
Country: Uganda
Region: Mt Elgon, East Uganda
Farm/station: collaborating farmers around Zebigi / The Coffee Gardens
Producer: The Coffee Gardens
Altitude: 1 800 – 2 200 m a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: washed / dry fermentation
Tasting notes: chamomile tea, butter cookies, pomelo
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Together with The Coffee Gardens, we co-financed the opening of a QC Lab in Uganda. This quality control laboratory enables farmers to evaluate their harvest directly on site, refine their practices, and, as a result, achieve fairer prices.
Every cup of Zebigi is not only about flavor, but also about the future. About giving farmers the tools and knowledge that open doors to better conditions and stability. And that’s exactly why we love returning to Uganda.🤎
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Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800-2200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: washed
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Type of coffee:roasted whole bean coffee
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Region: Agaro, Jimma, Western Ethiopia
Washing Station: Beshasha
Producer: Mustefa Abakeno + local smallholders
Altitude: 2000–2100 m a.s.l.
Variety: 74110, 74112
Processing: Washed
Flavour Notes: elderflower, black tea, pomelo
Brew Method: Suitable for all filter brew methods (V60, Aeropress, Chemex, French press…)
Type: Roasted whole bean coffee
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A cup of this coffee can easily become your pre-sleep ritual. Its name, ATUNKAA, translates to “sleep and sleepy dreams.”
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Region: Rio Sucio, Caldas
Farm: Siruma Coffee Farms
Altitude: 1600-2000 m.a.s.l.
Variety: Castillo, Colombia
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Region: Carmo De Cachoeira, Sul De Minas
Processing station: Cocatrel Direct micro mill
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