The Indonesian region of Panta Musara is largely associated with Wet Hulled Giling Basah coffee, so it's super exciting to have these experimental processed coffee beans roasted by Hundred House.

Hendra Maulizar is motivated by highlighting the characteristics of coffee that are often masked by the traditional wet hulled process, so he and his family have invested massively in post harvest facilities on their land in Pegasing. These processes result in higher cup scores which also gives them access to the specialty coffee market.

This particular lot, grown on Hendra’s own and other small farms, underwent carbonic maceration, where ripe cherries are placed into fermentation tanks and CO2 is pumped in to push out all of the oxygen. They ferment in this environment for up to 80 hours before drying on raised beds. This process results in vibrant and rich fruit flavour, like the sweet melon, dried mango and pineapple tasting notes on offer here.