Shot by chrsbj
Shot by chrsbj
Rozali ๐ฉ๐ช (Berlin)
Hendra Maulizar ๐ฎ๐ฉ
(UNKNOWN)
from October 06, 2026
(15 days after roast)
12.5g
→
191.2g
(1:15.3)
in 116.4s
3.4
on Kinu M47 Classic w/ pour over burr
| Bean: Url | https://rozalicoffee.com/products/hendra-maulizar |
| Bean: Name | Hendra Maulizar ๐ฎ๐ฉ |
| Bean: Note | Abbysinia, Catimor, Typica Varieties This is a mixed-variety lot, so we should not suggest that one variety alone created the tropical sensory profile. Abyssinia provides the strongest variety story. The name refers to Ethiopian plant material introduced to Indonesia in 1928, when Abyssinia was the commonly used name for Ethiopia. Several selections were subsequently released in Indonesia under AB designations. It is therefore not simply a generic Ethiopian heirloom, but part of Indonesiaโs own established coffee-variety history. Typica belongs to one of Arabicaโs oldest and most historically influential genetic groups. It is generally associated with good cup quality, but lower productivity and greater disease susceptibility. Catimor is not one single cultivar. It is a family of varieties descended from crosses between Caturra and the rust-resistant Timor Hybrid. Catimor material became important in many producing countries because of its productivity and resistance to coffee leaf rust. The useful story is therefore the combination of historic Ethiopian-derived Abyssinia, traditional Typica and more resilient Catimor material, all cultivated together in the Gayo highlands. Natural Carbonic Maceration Process The cherries are first sorted by flotation to remove lower-density fruit. The selected whole cherries are then placed inside airtight plastic barrels. Carbon dioxide is flushed into the barrels to create a COโ-rich fermentation environment. As fermentation progresses, pressure builds inside the sealed vessels, while the weight of the cherries creates gentle compression. After fermentation, the cherries are dried intact as a natural coffee. They are dried on raised beds for 14 to 20 days, then moved to a patio for further drying. AVATARA COFFEE Hendra Maulizar Hendra Maulizar produces coffee at Avatara Gayo in Pegasing, in the highlands of Aceh. His father, Hamdan, moved to the region in 2006 and began growing coffee on a small plot of land. Hendra joined him in 2010, establishing his own processing station and gradually developing the family operation around a shared interest in improving how Gayo coffee could be produced and presented. In 2014, Hendra shifted his focus from volume-driven commercial coffee to specialty production. The family invested in a wet mill, gravity-fed washing channels and raised drying beds, allowing Hendra to manage each stage after harvest with greater precision. He also began sourcing cherries directly from selected farming families around Pegasing, rewarding careful picking and paying more for ripe, well-sorted fruit. This direct control over collection and processing remains unusual in a supply chain where coffee commonly passes through several collectors before reaching a mill. Experimentation has become central to Avatara Gayo. Hendra works with a wide range of washed, natural, honey and controlled-fermentation methods, adapting his approach to the harvest conditions and the coffee itself. He has also established a nursery for Abyssinia, working with local farmers to plant small plots of the variety and paying more for its cherries to account for its lower productivity. Through this work, he is not only developing new processing styles but also investing in the future of distinctive varieties grown in Aceh. This is a different vision of Sumatran coffee from the wet-hulled style historically associated with the island. Hendra and Hamdanโs work has helped demonstrate what careful cherry selection, controlled processing and extended drying can reveal in coffees from the Gayo highlands. Avatara Gayo placed seventh in the inaugural Indonesia Cup of Excellence in 2021, followed by another recognised lot from Hendra in 2022, confirming that their approach is built on sustained quality rather than experimentation alone. |
| Bean: Weight | 50 |
| Bean: Bean mix | SINGLE_ORIGIN |
| Bean: Roaster | Rozali ๐ฉ๐ช (Berlin) |
| Bean: Aromatics | Watermelon Candy. Papaya, Pineapple, Guava |
| Bean: Roasting date | 2026-10-06T16:52:00.000Z |
| Bean: Decaffeinated | false |
| Brew: Brew time | 116 |
| Brew: Grind size | 3.4 |
| Brew: Vessel name | LilyDrip Aroma Seeker |
| Brew: Grind weight | 12.5 |
| Brew: Brew quantity | 191.2 |
| Brew: Vessel weight | 197 |
| Brew: Brew temperature | 92 |
| Brew: Pressure profile | x5 equal pours |
| Brew: Brew quantity type | GR |
| Brew: Coffee blooming time | 30 |
| Brew: Brew beverage quantity type | GR |
| Mill: Name | Kinu M47 Classic w/ pour over burr |
| Water: Tds | 30 |
| Water: Name | Skรผma RO |
| Water: Tds type | PPM |
| Preparation: Name | Origami Dripper |
| Preparation: Type | ORIGAMI |
| Preparation: Style type | POUR OVER |