Wet-Hulled (Giling Basah)

Heavy body, earthy, herbal, and woody character. Low acidity. Tobacco, spice, cedar, and dark chocolate notes. Occasionally mushroom or forest floor complexity.

A processing method unique to Indonesia (especially Sumatra, Sulawesi, and Flores) where parchment coffee is hulled at 30-50% moisture content rather than the standard 10-12%. Farmers depulp and briefly ferment cherries overnight, then sell wet parchment to collectors who hull it while still damp. The exposed green beans dry rapidly to 12-13% in open air. This produces the distinctive earthy, herbal, low-acid profile prized in Sumatran coffee. The method evolved from practical necessity — Indonesia's humid climate makes conventional drying extremely difficult.