INDONESIA — MAULIZAR Anaerobic Natural

THE CUP

A vibrant, fruit-forward cup with deep sweetness and structure. Expect red berries, tropical fruit, and cocoa nib layered with floral aromatics and a silky, wine-like mouthfeel. The acidity is bright and juicy—reminiscent of raspberry and blood orange—while the finish lingers with the warmth of spiced chocolate and dried fruit. This coffee is a testament to how precise fermentation can redefine what Indonesian coffee can be.

THE ORIGIN

Producer: Hendra Maulizar
Farm: Avatara Coffee
Region: Aceh, Sumatra, Indonesia
Variety: Abyssinia
Altitude: 1,400–1,500 masl
Process: Anaerobic Natural
Harvest: 2025

THE PRODUCER

Born into a coffee-producing family in Aceh, Hendra Maulizar has become one of Indonesia’s most visionary coffee producers. After founding his own processing station in 2010, Hendra grew his operation from a single acre to a ten-hectare facility focused entirely on specialty coffee. In 2014, he shifted his attention toward experimental processing, introducing wet mills, fermentation tanks, washing channels, and raised drying beds to push quality and consistency beyond traditional norms.

Hendra’s approach combines deep respect for his community’s heritage with an unwavering commitment to progress. Working alongside neighbouring farmers, he emphasises traceability, collaboration, and education - ensuring that quality improvements benefit everyone involved. His efforts have not gone unnoticed: in 2021, Hendra’s work earned 7th place in the Cup of Excellence Indonesia, cementing his reputation as a pioneer of modern Indonesian coffee.

THE PROCESS

This natural process coffee undergoes 36 hours of limited-oxygen fermentation while still in the fruit, allowing sugars and acids within the cherry to interact and develop vibrant complexity. After fermentation, the coffee is dried slowly for around 20 days on raised beds and patios, turned frequently to ensure even moisture and clean fruit expression.

The impact of this processing is immediately apparent in the cup—fruit-forward, expressive, and sweet, with the fermentation lending structure, depth, and a distinctive tropical intensity that defines this lot’s character.

WHY WE LOVE IT

This coffee represents the next era of Sumatran specialty coffee - clean, complex, and confidently expressive. Through scientific precision and creative vision, Hendra Maulizar has crafted a cup that defies expectations and celebrates the full potential of Indonesia’s highlands.

TASTES LIKE: Hibiscus, Guava, Plantain, Winey

Voyage is a series by Onyx, focussing on highlighting fantastic producers from obscure origins and microclimates from around the globe. Voyage roasts are extremely limited releases and once they're gone, Onyx Voyages on to the next!

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.