INDONESIA AVATARA - Espresso

About This Coffee

Hendra and his family run a small processing station in Pegasing, a region known for traditional wet-hulled coffee. However, they have chosen to focus on specialty coffee, experimental processing, and modern infrastructure. As a result of these investments, the wet mill now includes two pulping machines, washing channels, and raised beds in greenhouses for controlled drying. Today, Hendra produces 8–10 different processing styles and handles up to 40 tons of green coffee per year. For this lot, Hendra selects cherries grown at high altitudes from the best farmers. The cherries are dried for 20–25 days on raised beds in temperature-controlled greenhouses, then pass through two rounds on a density table to remove underdeveloped beans and two rounds of hand-sorting before being packed, ensuring the highest quality.