Pegasing Carbonic 60h

Get to know this coffee in detail

Hendra Maulizar is a pioneer and leading figure on the island of Sumatra when it comes to advanced processing methods.

In 2010, he began by cultivating just one hectare of land, and today he has over ten hectares along with his own washing station.

There, he experiments with between eight and ten different processing techniques and exotic varieties. He also processes lots from other nearby producers who trust Hendra’s expertise and knowledge to bring out the very best in their cherries.

For this lot, processed using the natural carbonic maceration method, ripe cherries are fermented in sealed barrels with carbon dioxide for 60 hours, then dried on raised beds for between 14 and 20 days.

Carbonic maceration modulates the flavour of the beans, highlighting sweet, confectionery-like notes and vibrant fruitiness in the cup.

Meet the producer

Pegasing Carbonic 60h: innovation and tradition from Sumatra

In the heart of Sumatra, one of the largest and most biodiverse islands on the planet, grows a coffee that is changing the perception of what this region of Indonesia has to offer the world. Pegasing Carbonic 60h is the fruit of the passion, knowledge, and commitment to innovation of a renowned producer: Hendra Maulizar.

Sumatra: land of volcanoes and coffee

Sumatra is the sixth largest island in the world, located in the westernmost part of Indonesia. With over 50 million inhabitants, it is famous for its lush nature, volcanic landscapes and rich biodiversity. Traditionally, the island was known for producing robusta coffee. However, in recent years, some visionary producers have begun growing arabica coffee and experimenting with innovative post-harvest processes, elevating the quality of the region’s coffees to surprising levels.

The island has three main growing regions: Aceh in the north; the Lake Toba area in the south-central region; and the south of the island, around Mangkuraja. Aceh province, where Hendra's farm is located, is notable for its altitude—between 1,500 and 1,700 meters above sea level—and its temperate climate, thanks to the mountains that moderate the humidity and heat typical of the tropics. The fertile volcanic soil completes the perfect setting for producing coffees of exceptional quality.

The story of Hendra Maulizar

The story of this coffee begins in 2006, when Hendra's father, Hamdan , moved to Aceh province and began growing coffee. Inspired by his father, Hendra started growing coffee in 2010, starting with just one hectare of land. Today, he has increased his production to ten hectares and built his own washing station , from where he oversees every step of the production process.

Hendra and his family have steadily invested in post-harvest facilities: a wet mill, gravity-assisted washing channels, and raised beds for drying the coffee. His curiosity and drive for improvement have led him to experiment with eight to ten different processing techniques , in addition to cultivating exotic varieties. He also processes batches from other local producers who rely on his expertise to get the best from their cherries.

The process: 60-hour carbonic maceration

Pegasing Carbonic 60h is a blend of two varietals— Abyssinia and Typica —grown and hand-harvested at their peak ripeness. The magic happens in the process: natural carbonic maceration .

This method, uncommon in Indonesia and more common in wine production, involves placing the whole cherries in an airtight container and saturating it with carbon dioxide. There, they ferment for 60 hours in a CO₂-rich environment, allowing precise fermentation control and enhancing the coffee's aromatic expression.

After fermentation, the coffee is slowly dried on raised beds for 14 to 20 days, then moved to a patio to complete the drying process. This care at every stage results in a unique sensory profile: sweet, caramel notes, nuances of pure cocoa, spicy hints, and a background of ripe fruit . The acidity is vinous, the body creamy, and the finish long and complex.

Specialty coffee as a way of life

The work of Hendra and her father is an inspiring example of how specialty coffee can transform communities into producing countries. Focusing on quality over quantity allows coffee farmers to obtain better prices and develop a differentiated product. The freedom to experiment with processes like carbonic maceration not only opens up a world of possibilities in the cup, but also dignifies and strengthens the craft of coffee production.

The Pegasing Carbonic 60h is not just an exceptional coffee: it's the story of a family that has decided to innovate without losing its connection to its land, and of a region that is reclaiming its place on the world map of high-end coffee.