Pegasing, Sumatra, Indonesia

Far from the traditional wet-hulled coffees that have long defined Sumatra, Hendra Hamdan is part of a new generation of producers reshaping the region’s future.

What started as his father’s move from Banda Aceh to Pegasing in 2006 soon became a family obsession. Driven by curiosity and a desire to reveal the true character of their coffees, Hendra began exploring alternative processing methods, challenging conventions and pushing quality far beyond what was traditionally expected from the region.

Today, the family operates a small but highly dedicated washing station, working alongside around 70 local farmers. Through quality premiums and long-term partnerships, they encourage meticulous cherry selection and reward those who share their vision of excellence. Every lot is built around one simple idea: exceptional coffee starts with exceptional fruit.

Hendra’s relentless experimentation has led to the development of numerous processing protocols, each designed to highlight different dimensions of terroir, variety and sweetness. Alongside this work, he is helping preserve the historic Abyssinia variety by supporting local farmers willing to cultivate these lower-yielding but remarkable trees.

Anaerobic Maceration

For this lot, only the ripest cherries from the highest-altitude farms are selected.
After harvest, the cherries undergo a 48-hour anaerobic fermentation, allowing complexity and fruit intensity to develop while preserving clarity.
The coffee is then slowly dried on raised beds for 20 to 25 days inside carefully monitored drying tunnels. Regular turning ensures an even and controlled drying process, protecting both sweetness and structure.

Once drying is complete, the coffee passes twice through density sorting and undergoes multiple rounds of hand selection to remove imperfections and guarantee a clean, precise cup.
The result is a coffee that captures a different side of Sumatra: vibrant, expressive and remarkably transparent, while retaining the depth and richness that make the island so unique.