Name: Hendra Maulizar
Brand: Indonesia
Price: 18.0 EUR
Availability: InStock

Filter • Fruity & lively

Sweet and juicy with Kenyan-like currant notes, white peach acidity and elegant white flowers.

€18,00

€90,00/kg

Tax included.

Size

200 g

2 x 200 g

1000 g

100 g (discovery)

Quantity

Farm Gayo Avatara

Region Aceh, Sumatra

Altitude 1500–1700 MASL

Variety Abbysinia, Catimor, Typica

Process Dry anaerobic fermentation washed

Washed with dry aerobic fermentation

This lot is processed as a washed which involves an initial 24 hours dry aerobic fermentation after cherry is picked before being pulped, washed, and sent to dry on raised beds.

V60 Pour-Over

Dose 16 g
Grind 650 µm | Commandate ~ 22 Clix (44 Red Clix)
Water 230 g at 93°C
Pouring 50 g (0:00) | 100 g (0:50) | 90 g (1:45)
Time 3:10
TDS 1.46 %
Extraction 19.47 %

Pro Tips

Grind Size: A finer grind increases extraction, intensifying flavour and strength. Too fine can lead to over-extraction and bitterness, while too coarse can result in under-extraction and sourness.
Temperature: Higher temperatures enhance acidity, while lower temperatures reduce acidity, highlight sweetness, and minimize bitterness.
Brew Ratio & Yield: To increase strength (viscosity), use a higher dose, a finer grind, or a shorter brew time. For clarity and brightness, adjust for a longer ratio or slightly coarser grind.
Solubility: Light roasts require a finer grind and/or higher temperature to extract flavours fully. Medium-dark roasts extract more easily and may benefit from a slightly coarser grind and/or lower temperature.

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Gayo Avatara

Hendra Maulizar

Hendra Maulizar has been a driving force in Indonesian specialty coffee processing, continuously pushing boundaries to improve quality and elevate the country’s coffee industry. His journey began in 2006 when his father, Drs. Hamdan, moved to Aceh and started growing coffee. Witnessing his father’s passion and dedication to coffee farming, Hendra was inspired to follow in his footsteps. In 2010, he planted his first coffee crop on a small plot of land, laying the foundation for what would become a thriving coffee operation.

What started as a modest 1-hectare farm has since grown into a 10-hectare estate, producing some of the finest specialty coffee in Indonesia. Hendra's commitment to quality and innovation has led him to invest heavily in post-harvest infrastructure, allowing him to refine processing techniques and unlock the full potential of the region’s coffee. His farm now boasts a fully equipped wet mill, gravitational washing channels, and raised drying beds—all designed to enhance the quality and consistency of his coffee.

Beyond his own farm, Hendra has built a strong network of 70 local farming families who partner with him to supply high-quality cherries for processing. This collaboration not only helps expand his production capacity but also supports the livelihoods of many families in the region. By working closely with these farmers, he ensures that the coffee he processes meets the highest standards, fostering a community-driven approach to specialty coffee production.

Hendra's commitment to experimental processes set him apart from other coffee farmers.

Hendra is known for his relentless pursuit of innovation, always experimenting with new processing methods to create unique and exciting flavor profiles. At any given time, he is working on 8-10 different processing techniques, refining his methods to bring out the best in each batch. He has also established a nursery dedicated to growing the rare and highly sought-after Abbysinia varietal, further demonstrating his commitment to expanding Indonesia’s coffee potential.

We have had the privilege of working with Hendra, whose dedication to excellence has earned him widespread recognition. In 2021, his coffee placed 7th in Indonesia’s prestigious Cup of Excellence competition—a testament to his skill, passion, and willingness to push the boundaries of what Indonesian coffee can achieve.

In a region where wet-hulled coffee dominates, Hendra and his father, Drs. Hamdan, have taken a different approach, pioneering naturally processed coffees that showcase an entirely new side of Sumatran coffee. Their efforts have helped redefine Indonesia’s coffee landscape, bringing out bright, fruit-forward flavors and clean, complex profiles that stand apart from traditional processing methods.

Despite all he has accomplished, Hendra remains as driven as ever, constantly striving to refine his craft and bring out the best in every harvest. His endless curiosity and commitment to quality ensure that his coffee continues to surprise and delight. He never settles for less—always pushing forward, always innovating, and always setting new standards for Indonesian specialty coffee.