- ### About Pegasing anaerobic natural | Indonesia This washing station and farm belong to Hendra and his family. Hendra's father, Hamdan, moved to the area in 2006 from Banda Aceh and bought some land in the sub-district of Pegasing to start growing coffee. 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 were fermented for 48 hours in sealed containers. The coffee was then moved to raised beds and dried for 20 - 25 days with regular turning to ensure even drying. This process has helped to produce a bright, juicy unique natural with a high cup score of 87 points and tasting notes that include redcurrant, molasses and tamarind. - ### Coffee Info **Tasting Notes:** Redcurrant | Molasses | Tamarind **Processing Method:** Anaerobic natural **Varietal:** Tim Tim and Gayo 1 **Importer:** Falcon Coffees

- ### About Pegasing anaerobic natural | Indonesia This washing station and farm belong to Hendra and his family. Hendra's father, Hamdan, moved to the area in 2006 from Banda Aceh and bought some land in the sub-district of Pegasing to start growing coffee. 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 were fermented for 48 hours in sealed containers. The coffee was then moved to raised beds and dried for 20 - 25 days with regular turning to ensure even drying. This process has helped to produce a bright, juicy unique natural with a high cup score of 87 points and tasting notes that include redcurrant, molasses and tamarind. - ### Coffee Info **Tasting Notes:** Redcurrant | Molasses | Tamarind **Processing Method:** Anaerobic natural **Varietal:** Tim Tim and Gayo 1 **Importer:** Falcon Coffees