Specialty Coffee Indonesia Pegasing Lavato

Are you tired of the usual Indonesian coffees with a dull, earthy, and inconsistent taste? Forget them.

In the heart of Aceh Tengah, between 1300 and 1500 meters, Hendra's farm has broken the mold. While the rest of the region is overwhelmed by rough processing, Hendra has created an island of technical perfection. This is not the usual "industrialized" coffee: it is an experimental microlot of only 40 tons per year, where every bean undergoes meticulous selection and double density sorting to guarantee you a defect-free cup.

The Sensory Profile: Expect an explosion of red fruits and a sweetness of vanilla you wouldn't believe possible from an Indonesian origin. A light body, medium acidity, and crystal-clear cleanliness will transform your coffee moment into an elite sensory experience.

Why choose it? Because it is a technical rarity produced by only 70 excellent farmers, fairly paid to offer you the Indonesia you have never tasted before.

FARMGATE PRICE

FARMGATE PRICE: €6.16 

The farmgate price is ultimately the actual price paid to the farmer who produced the coffee at origin. It is the most transparent price you can find.
To the farmgate price, the following costs must be added before reaching the roastery:

• Packing costs
• Handling costs at origin
• Logistics costs (shipping and customs fees)
• Handling costs upon arrival
• Customs clearance and phytosanitary inspection costs in Europe
• Internal transportation costs 

SENSORY DESCRIPTION

GCB Score: 86 points out of 100

Sensory profile: Fruity and clean

Aromatic notes: Red fruits, spicy, vanilla

Taste & Body: Sweet and clean, medium acidity, low body

 TECHNICAL DESCRIPTION

FULL DESCRIPTION

This washing station and the related plantation belong to Hendra and his family. It is an island of specialty coffee with experimental processing in a sea of conventional "wet hulled" coffee (the Giling Basah process), typical of this area. Hendra's father, Hamdan, moved here in 2006 from Banda Aceh and bought land in the Pegasing subdistrict to start growing coffee. This move sparked a passion in Hendra, who began working with his father in 2010; shortly after, he started experimenting with washed coffees (washed) after studying old texts and seeking help from other producers in Indonesia who were moving away from traditional processing to highlight the unique characteristics these coffees can offer.

Since then, Hendra and his family have heavily invested in the farm, especially in post-harvest facilities where, thanks to some funding, they built a small wet mill with two pulpers, gravity washing channels, and several raised beds inside large polyethylene tunnels for coffee drying. Hendra has continued to experiment and today produces about 8-10 different processing types. The small washing station produces up to 40 tons of green coffee each year. The coffee is purchased from 70 local farmers who want to collaborate with Hendra and who pick only ripe cherries, incentivized by bonuses for excellent crop quality. If farmers have to travel from farther away to reach Hendra's station, they receive extra compensation for transportation. Hendra has also started a nursery where he is helping to cultivate the Abyssinia variety, introduced when coffee first arrived in Indonesia. He works with local farmers to plant small lots on their land, paying a premium for this variety due to its lower yield and superior cup quality.

Hendra decides the type of processing based on weather conditions and customer demand, as he sells most of his coffee to specialty roasters based in Indonesia, mainly in Jakarta.

The washed coffee is pulped and floated in channels before being fermented for 12-18 hours in a cement tank; then it is left to dry on raised beds for a period ranging from 8 to 14 days, depending on the weather. Before bagging, the coffee passes twice over a density table to remove immature beans and undergoes two rounds of manual selection to ensure cleanliness and specialty standards.