Aceh Pantan Musara Thermal Natural

Green Apple, Raisins, Black Tea

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. 

Processing

This coffee was grown at 1,600 meters above sea level in the village of Pantan Musara, using a mixed varietals.

This lot utilizes an innovative "Thermal Natural" processing method, which begins by sealing freshly harvested coffee cherries inside plastic bags. These bags are then exposed to direct solar radiation for 120 hours, utilizing the sun's natural heat to create a warm, enclosed environment that drives a highly specialized fermentation. Once this extended fermentation phase is complete, the coffee is thoroughly washed to clean the cherries. Finally, the fruit is transferred to drying beds where it undergoes a slow, meticulous drying process lasting 30 days, ensuring uniform moisture loss and locking in the coffee's unique characteristics.