Indonesia, Team Pegasing

TASTING NOTES: Earl Grey Tea, Fig, Lime, Brown Sugar

We’re back once more in the warm embrace of Hendra and his hit-squad of farmers that make up Team Pegasing to take us right through the summer with this experimental and delightful slice of sunshine. A few years - and a few packaging iterations - ago we revelled in this Indonesian coffee for a few months, and now with the addition of some fermentation it’s even tastier, even more compelling and we’re buzzing to share it with you now.

This is our third time working with coffee from the washing station and farm belonging to Hendra and his family. After researching old literature and seeking help from peers, Hendra and his father, Hamdan started experimenting with washed coffees to highlight the characteristics of the coffees they produce rather than following the crowd of wet hulled processing. From this, Hendra and his family have invested specifically in post harvesting facilities, such as a small wet mill with two pulpers, gravitational washing channels and several raised beds in large poly tunnels for drying coffee. This allows the team to experiment with 10 different processes. The process that Hendra produces depends on the weather and the demand from the client, with a lot of his coffee remaining in Indonesian’s booming speciality coffee roastery scene. The coffee itself is purchased from 70 farmers in the local area with high monetary incentives for good picking of ripe cherries. Any farmers travelling from further afar are also compensated for this.