There are coffees you enjoy. And there are coffees that change your perspective.

Indonesia Pegasing belongs firmly to the second category: complex, vibrant, and remarkably clean, it stands as living proof that Indonesia is undergoing a true quality revolution in specialty coffee.

Why We Love It

Because it perfectly captures the spirit of a new generation of Indonesian producers — curious, innovative, and eager to experiment with modern techniques to bring spectacular coffees to life.

It’s a unique coffee, yet never overwhelming — an experience that invites you to explore, layer by layer, what the terroir of Panta Musara, Pegasing has to offer.

The Story Behind the Beans

In the Pegasing subdistrict, where traditional wet‑hulled processing (a classic Indonesian method in which the parchment remains attached to the bean until sale) dominates the landscape, Hendra’s farm and washing station stand out as a bright exception.

The story begins in 2006, when his father, Hamdan, moved from Banda Aceh to start growing coffee. Hendra followed in his footsteps and, in 2010, began exploring alternative processing methods, inspired by old literature and visionary producers who dared to move away from tradition.

Today, the family’s investments have transformed their small farm into a hub of innovation in coffee processing, equipped with:

• two pulpers,
• gravitational washing channels,
• raised beds inside parabolic dryers,
• and no fewer than 8–10 experimental processing methods.

Hendra works closely with 70 local farmers, encouraging them to pick only fully ripe cherries by paying premiums for quality and for the distances they travel.

He has also established a nursery dedicated to the Abyssinia varietal, one of the oldest in Indonesia, supporting it financially due to its superior cup quality.

Processing: Anaerobic Natural

For this Future Classic No. 10 release, Hendra selects only cherries grown at 1300–1500 m, sourced from farmers with the best harvesting practices.

The process is meticulous:

• 48 hours of anaerobic fermentation in sealed bags.
• 20–25 days of slow drying on raised beds inside a temperature‑controlled parabolic dryer.

Double density‑table sorting, followed by two rounds of hand selection to remove any imperfections.

The Result

A flawless coffee, with an aromatic clarity rarely found in Indonesia and a complexity that keeps you coming back for another sip.

A Coffee for Those Who Want More

Indonesia Pegasing is more than a coffee. It’s a story of courage, innovation, and deep respect for terroir. It proves that Indonesia can produce coffees capable of standing shoulder to shoulder with the most celebrated origins in the world.