Hendra Maulizar - Indonesia - Washing

Get to know this coffee in detail

Hendra Maulizar began cultivating specialty coffee in 2010 on just one hectare of land.

Today, he manages over ten hectares and runs his own washing station, where he experiments with 8 to 10 different processing techniques and exotic varieties.

He also processes lots from nearby producers who trust Hendra’s expertise to bring out the full potential of their cherries.

For this washed lot, only fully ripe cherries are selected and sorted before undergoing an extended dry fermentation.

The seeds are then pulped and thoroughly washed with water to remove all traces of mucilage before drying.

The result is a clean and vibrant cup profile that showcases the unique character of northwest Sumatra.

Meet the producer

The rebirth of Sumatran coffee: the story of Hendra Maulizar

On the world's sixth largest island, home to more than 50 million people, one of the most unique coffees on the planet is grown. We're talking about Sumatra, a region in Indonesia that, thanks to the efforts of producers like Hendra Maulizar, is emerging as a benchmark in the world of specialty coffee.

Hendra's story begins in 2010, when she decided to follow in the footsteps of her father, Hamdan, who had moved to Aceh province in 2006 to start a small coffee farm. What began as a family project on one hectare of land has grown into a farm of more than 10 hectares, producing 40 tons of specialty coffee annually. Today, Hendra not only grows coffee, but also runs her own washing station and collaborates with more than 70 local small-scale producer families, supporting them with training and a fair price for their cherries.

One of the keys to Hendra's success has been its commitment to innovation. From its washing station, it experiments with between eight and ten different processing techniques, adapted to the island's humid and rainy climate. This climate, which poses significant challenges for coffee drying, has led Sumatran producers to develop their own methods, such as the traditional Giling Basah, known for producing coffees with a dense body and low acidity. However, Hendra has gone further, incorporating new exotic varieties and alternative processes that reveal cleaner and brighter sensory profiles.

One of the best examples of this evolution is the lot we present today: a washed-process coffee made from the Abbysinia and Typica varieties, grown at 1,600 meters above sea level in the Pegasing region of Sumatra. For this lot, only ripe cherries are selected, which then undergo dry aerobic fermentation before being depulped, washed, and finally dried on raised beds. The result is a clean and vibrant cup, with floral notes of jasmine, honey sweetness, and a fruity peach base.

Beyond its sensory profile, this coffee represents a new vision of Indonesian coffee. For many years, Sumatran coffees were little known in the specialty coffee circuit, due in part to the prevalence of traditional processes that, while unique, offered less refined profiles. However, initiatives like Hendra's are changing this perception. Thanks to its focus on quality, traceability, and sustainability, Sumatran coffee is gaining recognition among roasters and cafes around the world.

Indonesia is currently the world's fourth-largest coffee producer, and Sumatra is one of its most important regions. Nutrient-rich volcanic soils, a consistent tropical climate, and knowledge passed down through generations create ideal conditions for growing high-quality coffee. But it is producers like Hendra Maulizar who are making the difference, raising the standard of Indonesian coffee through innovation, social commitment, and a passion for good coffee.

This Pegasing coffee is not only a sensorial experience, but also a story of transformation, community, and excellence. And you can be a part of it, cup by cup.