Aceh Pantan Musara Anoxic

Mango, Raisin, Lemon Candy

Hendra Maulizar started working in the coffee industry in 2008 in Central Aceh by helping his parents manage the family plantation. In 2010, he started working on the post-harvest process, conducting experiments related to coffee processing as time went on, and these activities have continued to this day. According to him, the best achievement so far was when the Indonesian representative, Yoshua Tanu, brought his processed coffee to the World Barista Championship in Seoul in 2017.

This coffee was grown at 1,600 meters above sea level in the village of Pantan Musara, using a mixed varietals.
After harvest, the cherries undergo anoxic fermentation—a method where all oxygen is removed to create a stable, controlled environment. This process takes place at cool temperatures between 12°C and 24°C, inside vacuum-sealed bags to prevent exposure to outside air and microorganisms.
The cherries are fermented for 72 hours, then washed and slow-dried for 25 to 28 days. After drying, the coffee is rested for 14 days before hulling and final sorting.
The result is a clean, refined cup that reflects both precision and patience at origin.