Indonesia – Pegasing Carbonic

 19.61 58.79

Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: carbonic maceration
Taste profile: mild cherry liquor, sparkling wine

Carbonic maceration 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, fermented for 70-80 hours without air and with the help of carbon dioxide, and then 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 elevated presses 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. Firstly, The beans ferment in plastic fermentation tanks, where CO2 (carbon dioxide) is added to the water to displace oxygen. The coffee cherries are then fermented for 70-80 hours and then dried on raised beds in a plastic tunnel with controlled temperature for 20-25 days, and the beans are rotated regularly to dry 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.


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