Onyx - Indonesia Hendra Maulizar CM Natural

A striking expression of innovation and terroir, Maulizar Op is the result of Hendra Maulizar’s process-focused approach to Indonesian coffee. Processed using carbonic maceration, a technique adapted from winemaking, this lot showcases the extraordinary potential of Aceh’s highland cultivars when paired with meticulous post-harvest craftsmanship. Hendra’s method involves fermenting whole coffee cherries in sealed, low-oxygen tanks rich in carbon dioxide. This controlled environment cultivates a vibrant and complex cup profile, enhancing sweetness and the tactile feeling of the final cup.

Cultivated at Avatara Coffee’s ten-hectare farm and developed in collaboration with local farmer families, this coffee reflects both innovation and community. It is a celebration of Indonesian coffee heritage, elevated through modern processing and a relentless pursuit of excellence. Recognized with a 7th place ranking in the 2021 Cup of Excellence, this lot stands as a benchmark of quality and creativity from one of Indonesia’s most respected producers, and we are thrilled to work with Hendra to bring this lot to our offerings.

ANAEROBIC PROCESSING
There are few leaps in the technique of processing coffee larger than the most recent trend of Anaerobic processing. This is oftentimes a technique of natural processing coffee, where whole cherries are fermented in a limited oxygen environment. The word Anaerobic is a catch-all term used more often than not to refer to a limited oxygen environment. Coffee cherries are subject to a pre-fermentation before they are moved to a drying bed or patio. The extended fermentation often adds a winey or fruity note to the coffee. Throughout the world, we’ve seen this practiced in many ways, from adding cherries into a clean grainpro and tying the top for the night, all the way to stainless tanks with an airlock on the top to slowly let out carbon dioxide caused by the microbes at work. There are many who are working to understand and better control this process to gain clarity on what is really going on with limited oxygen fermentation.