Hendra and his family own the Team Pegasing washing station and the farm, and it is a unique operation in a region known for conventional wet-hulled coffee processing.

The farm was established when Hendra's father, Hamdan, moved to the area in 2006 and bought land in Pegasing. In 2010, Hendra began working with his father and experimenting with washed coffee after researching old literature and seeking advice from others in Indonesia who were moving away from wet hulling. The family has invested heavily in post-harvesting facilities, including a wet mill, pulpers, washing channels, and drying beds. They now produce 8 to 10 different processed coffee varieties and can produce up to 40 tons of green coffee annually. Hendra purchases cherries from 70 local farmers and incentivizes them with bonuses for picking ripe cherries and traveling to the farm. He also operates a nursery for the Abyssinia varietal and works with local farmers to grow it for its high cup quality. Hendra decides on the processing method based on weather and client demand.

The coffee produced by Hendra comes from high-altitude farmers who carefully select only the best and ripest cherries and are paid a premium. To maximize flavor, the cherries undergo a process known as anaerobic maceration. In this method, the cherries are placed in airtight plastic tanks and exposed to CO2, eliminating all oxygen and creating anaerobic conditions for natural fermentation. For 48 hours, the cherries undergo fermentation, breaking down sugars and intensifying the flavor of the coffee.

After fermentation, the coffee is placed on raised beds and dried for 20 to 25 days. It is then cleaned and sorted twice through a density table and two rounds of hand-picking to ensure its specialty standard.

In the cup: Papaya, sweet tamarind, pineapple, toffee, creamy body.

Resting period: at least 5 days for filter roast.