Indonesia – Pegasing carbonic

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.