The Team Pegasing washing station is an oasis of experimental coffee processing in an area where all beans are traditionally processed using the giling basah (wet hulled) method. Hendra’s father, Hamdan, moved to the Pegasing area in 2006 and began growing coffee on the newly purchased land. In 2010, he was joined by his son, Hendra, who, while studying old literature, came across various other methods of coffee processing, which he began to try on their farm. He teamed up with other Indonesian farmers involved in experimental coffee processing and developed 10 different methods based on demand from his customers, mainly Jakarta roasters, to emphasize the attributes of varieties and terroir. In recent years, Hendra has invested mainly in so-called post-harvesting facilities. These are mainly cherry pulpers, drying beds or warehouses. At the processing station we can find two new depulpers, gravity washing channels and several covered African beds. Hendra also buys coffee from 70 farmers in the area, whom he persuaded to pick only ripe cherries. If some of the farmers travel from a greater distance to deliver coffee to Team Pegasing, they will receive an extra payment for the distance. Hendra also founded a coffee nursery, where he grows the Abyssinia variety, which was originally brought by the Dutch from Yemen. Farmers who switch to this variety on their farms are also paid extra, as this original Ethiopian variety is characterized by its low yields.