Indonesia Team Pegasing
What we are saying:
Brash and bonkers, this coffee is literally bananas. An anaerobically macerated, (that is mashed up, with no air, and fermented) process brings out a wild side to this coffee. Think those little foamy banana sweets, with a glass of mango juice smashed together. It has the weight and texture of a classic Indonesian coffee but brings out a ester like sweetness that we normally only find in the best Central American or African coffees.
Flavour - Banana, Mango, Brown Sugar
Acidity - Medium to bright
Sweetness - tropical fruit
Aftertaste - Clean and medium length
Roast Level: Medium to Light
Region: Aceh Tengah
Altitude: 13-1500 masl
Process: Anaerobic Maceration
We recommend use with: Amazing all rounder but shines on filter
Shipping info: Currently dispatched on following Monday from ordering.
Recommended brew recipe:
V60 - 20g coffee, 250g of water for a 2 minute 20 second brew using 99* water and the Scott Rao Method
What is Anaerobic Maceration?
The coffee that is selected comes from the best farmers around Hendra who pick excellent ripe cherry and are based at the highest altitude. For such good selection Hendra pays them a premium.
The cherries are put into plastic bags. The cherries are fermented for 48 hours.
The coffee is then placed on raised beds and dried for 20 - 25 days on raised beds with regular turning in a drying tent where the temperature is monitored.
Before being placed into bags the coffee is then put through a density table twice to help remove immature beans and then goes through two rounds of hand picking to make sure it is clean and of specialty standard.