Pegasing Anaerobic

Get to know this coffee in detail

Hendra Maulizar is a pioneer and leader in advanced processing systems on the island of Sumatra.

In 2010, he began cultivating 1 hectare of land and today has more than 10 hectares and his own washing station. There, he experiments with eight to ten processing techniques and exotic varieties.

He also processes batches from other nearby producers who rely on his experience and knowledge to get the most out of their cherries.

For this anaerobic natural process batch, ripe cherries undergo fermentation in a controlled, oxygen-free environment for 60 hours, under specific temperature and humidity conditions.

This process triggers biochemical reactions that develop complex flavor compounds and aromatic precursors, resulting in a cup profile with intense fruity and floral notes and refined acidity.

Meet the producer

Hendra Maulizar and the coffee renaissance in Sumatra

Sumatra, the sixth largest island in the world, located west of Indonesia, is famous for its biodiversity and spectacular landscapes. However, in recent years, it has also begun to stand out for another reason: the quality of its coffee. Although traditionally known for its robusta coffee production, Sumatra is undergoing a transformation thanks to small producers who are investing in Arabica coffee and innovative processing methods. One of the names leading this revolution is Hendra Maulizar .

From one hectare to your own car wash station

Hendra's story began in 2010, when he decided to follow in the footsteps of his father, Hamdan, who had started growing coffee in Aceh province in 2006. What began as a small one-hectare farm has grown into a plantation of more than ten hectares, equipped with its own washing station and all the necessary facilities for high-quality post-harvest processing: a wet mill, gravity-fed washing channels, and raised drying beds.

Hendra not only grows his own coffee, but also processes batches from other producers in the area who rely on his expertise. His approach is based on quality, traceability, and innovation. He is a coffee farmer passionate about his craft, and his work is paying off: he has positioned his coffees among the most outstanding in the region.

An ideal environment for specialty coffee

The Hendra farm is located in Aceh, North Sumatra, at an altitude of between 1,500 and 1,700 meters above sea level. This is one of the highest points in the country, and the microclimate generated at this altitude, with cooler temperatures and lower humidity, combined with nutrient-rich volcanic soils, offers perfect conditions for growing high-quality Arabica coffee.

Natural anaerobic: 60 hours of controlled fermentation

One of the most outstanding coffees produced by Hendra is this batch from a natural anaerobic process, fermented for 60 hours in an oxygen-free environment. Unlike carbonic maceration—more common in other regions—this method relies on creating a closed, controlled environment where the coffee cherries ferment naturally, but without the presence of oxygen.

This type of fermentation triggers biochemical reactions that develop unique flavor compounds, enhancing sweet, fruity, and floral notes. After fermentation, the coffee is slowly dried on raised beds for 14 to 20 days, and then moved to patios to complete the drying process.

The result is a vibrant and complex cup profile, with notes of hibiscus, ripe raspberry, cotton candy and a cocoa base , accompanied by vinous acidity and a creamy body.

An example of transformation from the origin

Hendra Maulizar's story is a clear example of how specialty coffee can transform lives in producing countries. When coffee farmers have the freedom and resources to focus on quality rather than quantity, the results are not only better coffees, but also a more sustainable source of income.

Thanks to producers like Hendra, Sumatra is leaving behind its image of a robusta origin to position itself as a region capable of offering exceptional coffees with its own identity and innovative processes. This natural anaerobic batch is just a taste of what's to come.