Indonesia Team Pegasing Anaerobic

About This Coffee

This coffee comes from Hendra and his family's washing station and farm in the Pegasing sub-district of Aceh, Indonesia. The farm is notable for its specialty experimental processed coffees in an area typically known for conventional wet hulled coffee. The coffee is processed using Anaerobic Maceration - the cherries are fermented in plastic bags for 48 hours, then dried on raised beds for 20-25 days in drying tents with temperature monitoring. The coffee is then processed through a density table twice and hand-picked twice to ensure specialty standard. Hendra works with 70 local farmers who are incentivized to pick ripe cherry. The farm also cultivates the Abyssinia varietal, an heirloom variety originally planted when coffee first came to Indonesia.

Origin

Pegasing (Indonesia)

Flavor Notes

Roast Level

—

Processing

Anaerobic Maceration

Typology

Arabica

Abyssinia

Buy from Roaster

Gold Box Roastery

Barbara Croce, a licensed Q Grader, established Gold Box in Newcastle around 2013 before expanding to Dubai in 2015, building a dual operation across the UK and UAE. The philosophy is stated plainly: less swagger, more substance. The team backing that claim is formidable. Luca Croce, Barbara's son, won the UK Brewers Cup in 2022 and 2023 and placed fourth at the World Brewers Cup in Athens. Kiah Parangue took the UAE and World Lavazza Barista titles in the same period, and head roaster Emmanuel Velora won the inaugural A Shot in the Dark Middle East Roasting Competition. Barbara herself lived on a coffee farm for months to deepen her understanding of production. Sourcing runs on direct trade relationships built through repeated farm visits, and the operation includes an SCA specification training school alongside its roasting and retail work.

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