coffee: Team Pegasing

Varietal:  Tim Tim, Gayo 1

processing: Anaerobic Natural

altitude: 1300-1500 masl

Owner: cooperative owned

Location:    Panta Musara, Pegasing, Aceh Tengah,Indonesia

Cup score:  86.5

     Indonesian coffees are an acquired taste. Some of our customers love them immediately, for others they are simply too much. Sumatrans have a unique flavour profile. Dark, rich, chocolatey  (well just like some Central American coffees- nothing new there) but then they hit you with spices, tobacco and earthy notes. 

Pegasing is a great example of a elegant  Indonesian. Produced by a co-operative of 20 farmers growing their coffee on rich volcanic loam soils it has notes of dark chocolate with hints of nutmeg and  black tea.. What this coffee also has is a fantastic peach and tamarind twist and a note of peach just before it cools completely in your cup. All that crammed into a rich, sweet, heavy chocolate body.

You will never mistake Indonesian  for any coffee from any other origin.

    Indonesian coffees are mainly produced via a unique semi-washed process (wet hulled) that is locally known as Giling Basah. In this process coffee  is picked, machine pulped ( on the farms ) and then partly sun dried. The parchment is then removed revealing a whitish coloured, swollen green bean with water content around 35%. When the drying is complete the seed turns to the dark green colour unique to Sumatra.