This rare, washed coffee from Sumatra is delivering full body with loads of sweet, flavour complexity.
Sumatra Pegasing
We're getting a thick, juicy body with notes of blackberry, dates and caramel from this Sumatra Pegasing thanks to the innovative processing and hard work of the Hendra family.
The Pegasing Team started experimenting with washed coffees back in 2010; at the time a rarity in a sea of conventional Sumatran wet hulled coffee. Now, of the 40 tons of green coffee produced each year, there are around 8-10 different processes.
Coffee is purchased from 70 farmers around the area who are incentivised to pick only the ripest cherries. If any farmers have travelled further to get to the farm they are paid extra for this as well. Hendra and the team are now working with local farmers to plant small plots of the Abyssinia varietal, the first varietal to be cultivated in Indonesia. This is something they've been developing in their nursery and, once grown by farmers, will pay them a higher price due to its its reduced yield and higher cup quality.
From producer Bekele Belayecho's farm in Southern Ethiopia we're getting a strong floral aroma from this fresh crop with notes of lychee, blueberry and caramel.
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