Hamdan and Hendra Maulizar

The coffee operation led by Hendra and Hamdan Maulizar is rooted in the highlands of Aceh, Indonesia, specifically within the village of Pantan Musara. The family's involvement in the industry began when Drs. Hamdan, a former educator, moved to the region in 2006 and purchased a one-hectare farm as a retirement venture. His son, Hendra Maulizar, joined the operation in 2011 after completing his studies in Yogyakarta, eventually becoming the primary driver of the farm's production and processing innovation.

Since establishing his own processing station in 2010, Hendra Maulizar has overseen the expansion of the family's footprint from that initial single acre to an impressive 10-hectare facility. This growth was marked by a strategic pivot in 2014, when the duo shifted their focus away from commodity-grade coffee toward the specialty market. To support this transition, they invested in specialized infrastructure, including wet mills, gravitational washing channels, and raised drying beds, which allowed for greater control over post-harvest quality.

In practice, the Maulizars operate as a processing hub for the surrounding community, sourcing cherries from approximately 50 to 70 local farmers in the Pantan Musara area. By maintaining direct relationships with these growers, Hendra ensures that the fruit is meticulously sorted and processed according to his rigorous standards. This collaborative model elevates the quality of the entire micro-lot, ensuring that the final product reflects the unique terroir of the Aceh highlands.

Innovation is the hallmark of the Maulizar operation, particularly regarding their experimentation with post-harvest processing. They are widely recognized for their work with anaerobic natural processes and carbonic maceration—techniques adapted from winemaking that involve fermenting coffee cherries in sealed environments. These methods are designed to enhance the complexity of the cup, often resulting in distinct flavor profiles characterized by notes of chocolate, stone fruit, and intense sweetness.

The varieties cultivated and processed by the family primarily include indigenous Tim Tim and Gayo 1 cultivars. By applying precision fermentation—often lasting 48 hours—followed by extended shade-drying periods of 20 to 25 days, the Maulizars have successfully challenged traditional perceptions of Indonesian coffee. Their ability to produce clean, fruit-forward, and experimental lots has made them a sought-after source for specialty roasters globally.

For the roaster and the consumer, the Maulizar tag represents a shift in the narrative of Indonesian coffee, moving beyond the traditional 'giling basah' (wet-hulled) profile toward modern, process-driven specialty coffee. Their work demonstrates the potential for smallholder farmers to achieve high-value outcomes through technical expertise and infrastructure investment. Today, the partnership between father and son stands as a benchmark for innovation in Aceh, bridging the gap between traditional farming heritage and the demands of the global specialty market.