Overview

The **Indonesia Team Pegasing Carbonic Specialty Coffee** is a cutting-edge experimental lot that dramatically breaks from the region's traditional "Giling Basah" (wet-hulled) processing. Sourced from the high-altitude Gayo Highlands of Aceh, Sumatra, this lot undergoes a highly controlled **Carbonic Maceration (CM)** fermentation. Cherries are sealed in an oxygen-free environment and injected with $\text{CO}_2$, a technique borrowed from winemaking. This unique anaerobic environment creates intense, clean, and complex fruit flavors. The cup is extremely vibrant and exotic, featuring dominant notes of **intense tropical fruit** (pineapple/mango), **wine gums**, and **dark cherry**, with a syrupy body and a refreshing, wine-like acidity. This is a must-try for enthusiasts of innovative, high-impact processing.

Origin, Team & Processing

The lot is produced by **Team Pegasing**, a collaborative group of forward-thinking farmers in the Gayo region known for pioneering specialty methods. The high altitudes (up to $1,700 \text{m}$) yield dense, high-sugar beans (Catimor, Typica) that respond well to complex fermentation.

The **Carbonic Maceration** process is the defining feature:

1. **Harvest:** Only fully ripened cherries are selected.
2. **CM Tank:** The cherries are placed whole (Natural style) into sealed, temperature-controlled stainless steel tanks.
3. **$\text{CO}_2$ Injection:** Oxygen is purged and replaced with carbon dioxide. This forces the cherry cells to perform **intracellular fermentation** (maceration) without yeast, building unique esters and aldehydes within the fruit itself.
4. **Duration:** The process is managed for a specific time and temperature (e.g., 72–120 hours at $15^{\circ} \text{C}$).

After CM, the beans are slowly sun-dried as a natural coffee. This method preserves the intense, complex, and clean fruit notes, offering an unparalleled flavor experience far removed from the earthy, deep profile of traditional Sumatran coffee.

Taste Profile & Intensity

In the cup, the **Team Pegasing Carbonic** coffee is a flavor bomb. The aroma is highly complex and sweet. The taste is marked by **vivid tropical fruit** (often mango and ripe pineapple) and a dense, sweet quality akin to **wine gums** or concentrated fruit juice. A deep **dark cherry** note often anchors the profile.

The body is **syrupy, heavy, and coating**, giving the coffee a rich texture. The acidity is **bright, wine-like, and refreshing**, perfectly balancing the intense sweetness. The finish is long, complex, and memorable. Due to its intensity, this coffee is best enjoyed black as a filter brew, though it also produces a unique, fruity espresso.

Quick Specs

• Flavour Notes: Tropical Fruit (Mango/Pineapple), Wine Gums, Dark Cherry, Syrupy Body
• Origin: Aceh Gayo Highlands, Sumatra, Indonesia
• Process: Carbonic Maceration (CM) followed by Natural Drying
• Variety: Catimor, Typica
• Roast Recommendation: Light to Medium-Light Filter Roast

Roast Profile Recommendations

A **Light to Medium-Light Filter Roast** is required. The aim is to preserve the volatile fruit esters created during CM while developing enough body and sweetness.

• **Development:** Short post-crack development (1:00–1:30 minutes).
• **Goal:** Maximize fruit intensity and acidity without introducing roast bitterness.

Brew Guide — Unlocking the Cup

**Pour-Over (V60)**: Use a slightly coarser grind than usual. Recommended ratio 1:16. Water temp $90^{\circ} \text{C}$ to manage the intense acidity. A single, slow pour technique works well to emphasize clarity.

**AeroPress**: Use a medium-fine grind and a shorter immersion (1:00 min) for a clean, vibrant cup.