Coffee Meets Wine: The Bold Flavors of Carbonic Maceration Process with Indonesian Coffee
Indonesia Pegasing is a specialty coffee that undergoes Carbonic Maceration, a fermentation technique borrowed from winemaking. This process enhances juicy red fruit notes, bright acidity, and a silky mouthfeel, making it a truly unique coffee experience. Our V60 brewing guide helps you unlock its full potential, ensuring a clean and expressive cup.
If you love exploring new and exciting coffee flavors, Indonesia Pegasing is a must-try. This specialty coffee, grown in the lush highlands of Sumatra, Indonesia, is processed using Carbonic Maceration, a fermentation technique borrowed from the wine industry. The result? A complex cup bursting with juicy red fruit notes, bright acidity, and a silky, wine-like characteristics.
What Makes Indonesia Pegasing Unique?
This coffee comes from Pegasing, Aceh, Sumatra, a region known for its high-quality specialty coffee. Unlike the traditional wet-hulled (Giling Basah) method commonly used in Sumatra, this coffee undergoes Carbonic Maceration Natural Processing, a technique that enhances fruit-forward flavors and complexity.
What is Carbonic Maceration?
In this innovative process:
✅ Coffee cherries are placed in airtight barrels and flushed with CO₂.
✅ Fermentation occurs in a low-oxygen environment, allowing the natural sugars to develop unique flavors.
✅ After fermentation, the cherries are dried as naturals on raised beds for 14-20 days, then moved to a patio for further drying.
The controlled processing results in an explosion of tropical fruit flavors without being too boozy or funky. Its pleasant, high-clarity fruit bomb profile makes it perfect for daily enjoyment.
How We Brew Indonesia Pegasing with a V60
To experience the full complexity of this coffee, we recommend using a V60 pour-over method. This highlights the clean, bright, and juicy characteristics of the beans.
V60 Recipe:
What You’ll Need:
- Coffee: 20g (medium-coarse grind, 27 clicks on Comandante)
- Water: 300g @ 92-94°C
- Brewer: Hario V60
- Scale & Timer
Step-by-Step Brewing Guide:
- 1st Pour (Bloom) – 100g of water in a slow spiral, making sure all coffee is saturated. Let it bloom for 0:45 seconds.
- 2nd Pour – Add 100g of water in a slow, steady motion. This ensures an even extraction and prevents stalling. Wait until around 1:40.
- 3rd Pour – Add the final 100g of water, aiming for a total brew time of ~3:00 minutes.
- Final Step: Pour, sip, and enjoy the vibrant red fruit, wine-like acidity, and silky mouthfeel of this exceptional coffee!
Watch our brew guide video here: https://www.instagram.com/reel/DGvZHVZNAny/?igsh=Mmh2YWt2ZW5mbmg5
Indonesia Pegasing is more than just a coffee—it’s an experience. The innovative Carbonic Maceration process brings out bold, wine-like flavors that challenge and excite the palate. Whether you’re a seasoned coffee enthusiast or just starting your specialty coffee journey, this coffee is extremely fun to play with.
Try it out HERE, experiment with different recipes, and tag us on Instagram with your brew results!
Happy Brewing!
- Long Nguyen -