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Hendra Maulizar – Indonesia – Washed

16,0058,00 VAT included

 Brewing method: Filter & Espresso
 Cupping notes: Peach, blackberry, honey
Origen  Process: Washed
Variedad  Varietal 100% Arabica: Abbysinia & typica
Proceso  SCA Score: 88
Origen  Producer/s: Hendra Maulizar
Altura  Region: Sumatra
Altura  Altitude: 1600m.
Cosecha  Harvest: 2024

 

With this product you can get up to 580 IneffablePoints.

Hendra Maulizar - Indonesian coffee - Washed

Hendra Maulizar began growing specialty coffees in 2010 on 1 hectare of land and today cultivates more than 10 hectares and runs his own washing station.

He is experimenting with 8 or 10 processing techniques and exotic varieties. He also processes batches from other nearby growers who rely on Hendra's experience and knowledge to get the most out of their cherries.

For this washed batch, only the ripe fruits are selected and classified. They undergo an extended dry fermentation before pulping and washing the beans with water, which are completely clean and free of mucilage before drying.

The result is a clean and bright tasting profile that reflects the unique character of northwestern Sumatra.

Additional information

Weight N/A
Whole bean-Ground:

Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso

Pack size:

250 gr., 1 kg.

Brand:

Ineffable Coffee

Filter-Espresso

Filter & Espresso, Filter, Espresso

Preparation:

Filter Chemex, Filter V60, French Press, Espresso, Superautomatic, Italian Moka, AeroPress, Filter coffee machine, Cold Brew

Flavour profile:

Fruity, complex, medium acidity

Process:

Washed

Spain (Mainland), Mallorca & Portugal 

  • Free shipping for orders over 40€ for Spain (mainland), Mallorca & Portugal.
  • For orders below 40€, shipping cost is 4€.
  • Shipping of coffee to the Canary Islands, Ibiza, Menorca and Formentera is 10€. For all other products shipping will be automatically calculated in checkout.
  • You will receive tracking via email for all shipments.
  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.
  • Delivery to mainland Spain in 24/48 hours, M-F.
  • Delivery to Balearic Islands in 3/7 days, M-F.
  • Delivery to Portugal in 3/7 days, M-F.
  • Delivery to Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.

Europe

  • Free shipping for orders over 99€ including coffee and some accessories.
  • Heavy coffee machines and grinders will have extra shipping charge + insurance which will be automatically calculated when you enter your shipping address in the shopping cart.
  • Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
  • For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • Delivery in 4/7 days, M-F.
  • You will receive tracking via email for all shipments.
  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.

World

  • Shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • You will receive tracking via email for all shipments.
  • Please note that customs duties and/or taxes in destination countries are not included in the shipping costs. They are external and unrelated to Ineffable Coffee, and they vary according to each country’s policies.
  • Countries included: Andorra, Argentina, Australia, Bahrain, Belarus, Bolivia, Bosnia and Herzegovina, Brazil, Canada, Chile, China, Colombia, Costa Rica, Cyprus, Dominican Republic, Ecuador, Egypt, El Salvador, Guatemala, Honduras, Iceland, India, Indonesia, Israel, Jamaica, Japan, Jordan, Kuwait, Lebanon, Liechtenstein, North Macedonia, Malaysia, Malta, Mauritius, Mexico, Moldova, Montenegro, Morocco, New Zealand, Nicaragua, Norway, Oman, Panama, Paraguay, Peru, Qatar, Russia, San Marino, Saudi Arabia, Serbia, Singapore, South Africa, South Korea, Switzerland, Turkey, Ukraine, United Arab Emirates, United States and Uruguay.

Coffee from Indonesia and Sumatra

Indonesia, as a coffee-producing nation, ranks fourth in the world in terms of production, and Sumatra is one of the main growing regions in the country.

Coffee cultivation in Indonesia began in the 17th century when Dutch colonists introduced the first coffee plants in Java. Since then, coffee has spread throughout the archipelago, including the island of Sumatra, where specific cultivation and processing techniques have been developed.

The humid and tropical climate of Sumatra, along with its nutrient-rich volcanic soils, provides ideal conditions for growing specialty coffee.

One of the most notable features of Sumatra coffee is its ‘Giling Basah’ processing method, which gives the coffee its low acidity, full body, and distinct flavor notes.

A carbonic maceration coffee from Indonesia

Hendra Maulizar followed in his father’s footsteps in coffee cultivation, starting with a small hectare in Sumatra, Indonesia. Over time, he has expanded his operation to 10 hectares, becoming a prominent specialty coffee producer.

A carbonic maceration coffee from Indonesia

Through his own washing station, Hendra has been able to experiment with 8-10 different coffee processing methods. He has also established a nursery to introduce new, non-traditional coffee varieties to the region.

By collaborating with 70 local families, Hendra not only improves the quality of the coffee but also promotes fair and sustainable trade practices, providing support and knowledge to the associated farmers.
A carbonic maceration coffee from Indonesia

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

  • 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
  • 10 IneffablePoints for every €1 spent in regular coffee orders.
  • 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

  • 2,000 IneffablePoints = €10 discount on your order.
  • Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
  • You can discount up to 50% of the total amount of your order by using IneffablePoints.
  • The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
  • IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

  • Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
  • Grind size: Comandante 16 clicks.
  • Water 600gr/ml at room temperature.
  • Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
  • Mesh or silk.
  • Glass container (preferably with a lid).
  • Let it rest for 22 hours (in the fridge).

The way to make cold brew:

  • Grind the coffee with a medium grind. Comandante 16 clicks.
  • Pour the coffee directly into the mesh.
  • Introduce the mesh in the glass container.
  • Pour the water into the container through the mesh with the coffee.
  • Swirl to wet all the coffee.
  • Cover the container.
  • Let it rest for 22 hours in the fridge (beware of strong odors!).
  • When complete remove the mesh with the coffee and it will be ready.
  • Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
  • Keep it refrigerated.
  • This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

  • Ratio: 1:2.3
  • Weight: 18gr
  • Yield: 41gr
  • Time: 32-35s

Variables:

  • Best resting time: over 2 weeks
  • Temperature: 94
  • Pressure: 6 bars
  • Preinfussion: No
  • Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

  • Espresso machine: La Marzocco KB90 2G
  • Grinder: Mythos 2
  • Basket: 22gr VST ridgeless
  • Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)
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