Fathers Coffee, Indonesia - Pegasing Anaerobic

The washing station and farm belonging to Mr. Hendra and his family is unique in the Pegasing area, known for convection wet coffee processing. The family moved to the area in 2006, when they also bought land and started growing coffee.

They soon began researching old literature and gathering information from other farmers in Indonesia who processed their coffee using a method other than the washed method. They wanted to highlight the unique flavour characteristics that coffee has, and since 2010 they have been experimenting with processing. They have invested in equipment and now process coffee in up to 10 different ways. They have also established a nursery where they grow the Abyssinia variety, which was the first variety to be cultivated in Indonesia.

This coffee was processed anaerobically:

The coffee cherries were placed in plastic bags where they fermented without air for 48 hours. Drying was carried out on raised beds for 20-25 days in a temperature-controlled drying tent with regular rotation. The coffee was then sorted twice on a 'density table', which helps to remove the unripe cherries, and finally hand-picked twice more.

Country.

Region: Pegasing

Farm: Team Pegasing

Altitude: 1300 - 1500 m above sea level.

Range: Mix of varieties

Processing: Anaerobic maceration

Use: Filtered coffee