Indonesia – Pegasing Washed

 17.09 51.34

Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: washed
Taste profile: cherry, hibiscus, lime, mango

The washed 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, de-pulped and washed in a tank after harvesting, and then dried on raised beds for 20 days.


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.


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. The coffee is de-pulped and floated in the channels. After this step, it sits in a concrete tank for 12- 18 hours before drying on raised African beds for 8-14 days. Afterward, any immature or defective beans are removed by hand to ensure that they meet the standards of specialty coffee.


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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