**limited release** indonesia - pegasing carbonic maceration
We taste watermelon candy, tropical fruits, with a sweet kiwi acidity in this carbonic maceration process coffee from the Aceh region of Indonesia. This unique process happens in an environment rich in carbon dioxide and in tanks with limited oxygen, where fermenting microbes interact with sugars and pectins, digesting the coffee fruit. The cherry is not removed from the seed prior to placement in tanks, which differentiates this process from anaerobic fermentation.
CoTrade Imports partnered with Kopi Kedaya, Hendra Maulizar, and the Gregaring team to source and process some of the most exquisite micro lots in Indonesia. Hendra and his team works with three farms in Aceh Gayo, overseeing the farming process from start to finish. Most of their coffees are labelled as Pegasing, where the coffee is farmed and collected into central facilities. Unique varieties are farmed in the Pegasing lots and are processed innovatively through their fermentation and drying techniques.
Coffee was initially sent to Indonesia in 1696, but due to a flood in Jakarta, the seedlings were lost and unable to be planted. But in 1699, another shipment of coffee seeds made it once again to Indonesia, beginning a new era of coffee. Unfortunately, there is an ugly past with coffee exportation as the Dutch East India Company controlled all exportation of coffee out of Indonesia. Because Indonesia was under colonial rule, these crops were not profitable for the farmers. In the latter part of the nineteenth century, the evils of Dutch colonial rule were exposed, altering the public opinion of the coffee trade and colonization. At Bridge City, we are committed to eliminating commodization of people along the supply chain. We partner with organizations like CoTrade, that prioritize relationships with farmers and roasters, and are committed to solving structural issues in the supply chain that exploit farmers.
Grown By: Hendra Maulizar & the Gregaring team
Lot: Pegasing Carbonic Maceration
Region: Aceh
Process: Carbonic Maceration
Varietals: Abyssinia, Ateng, P88-Typica
Elevation: 1,500 – 1,800masl
YUM! We Taste Notes of: watermelon candy and tropical fruit, with a sweet kiwi acidity