Wet-Hulled Coffee
This process, also known as Giling Basah, is unique to Indonesia and widely seen on the island of Sumatra. During processing, the coffee is only semi dried and then is hulled to remove the parchment while still moist. The resulting coffee is often slightly herbaceous, earthy and full bodied.
Wet-Hulled
While the process starts similarly to washed coffee, after fermentation, the process start to diverge. While coffee is typically dried to around 10% moisture, the unpredictable and extremely high rainfall and humidity makes the drying process challenging in Indonesia, limiting washed or natural processing. Hulling the parchment while the bean has a moisture level of between 30 and 50% saves both time and money for Indonesian coffee producers, but also results in. a unique high-body, low-acidity flavour profile that is often described as having a distinct earthy taste.
The specialty coffee industry has come to appreciate these unique cups, especially with higher quality, more quality controlled processing.
