Hendra Maulizar has been the pioneer of Indonesian specialty coffee processing. His journey in coffee began with his father, Hamdan, who moved to Aceh in 2006 and started growing coffee. Inspired by his father’s efforts, Hendra began his own coffee cultivation in 2010.
The family’s coffee venture began on a modest 1-hectare plot, which has since expanded to 10 hectares, producing up to 40 tonnes of coffee at their washing station. Hendra, together with his family, invested heavily in post-harvest facilities, including a wet mill, gravitational washing channels, and raised beds for drying coffee. Additionally, Hendra partnered with 70 local farmer families, helping them to produce cherries that he processes on his farm.
Hendra’s dedication to innovation is evident in his ongoing experiments with 8-10 different processing methods and the establishment of a nursery for the Abyssinia varietal, a unique coffee variety that originated in Ethiopia. He first cultivated the Abyssinia varietals in 2006 and continues to breed this variety, which has resulted in an exceptional product with clean, crisp flavors, including notes of raspberry, red apple, and a sweet white chocolate aftertaste.
One of the standout methods Hendra employs involves processing coffee in airtight plastic barrels. Cherries are left to ferment in a CO2-rich environment, with varying pressure levels inside the barrels creating different sugars and pectins for microbes to macerate. The cherries are then gently pressed over time by gravity. Before fermentation, floaters are removed, and the coffee is dried as naturals on raised beds for 14-20 days, followed by further drying on a patio.
In 2021, Hendra’s coffee earned 7th place in Indonesia’s Cup of Excellence, showcasing the quality of his product. His coffee, particularly the naturally processed varieties from Sumatra, reflects the pioneering efforts of both Hendra and his father in elevating local coffee profiles.
Hendra’s relentless pursuit of excellence in coffee processing ensures that he never settles for less. His continuous experimentation and innovation have not only resulted in some of the best coffees Indonesia has to offer but also positioned him as a leader in the industry, particularly with his work on the unique Abyssinia varietal.
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