Wet-Hulled (Giling Basah)

Wet-Hulled (Giling Basah) is known for earthy, herbal, heavy body, low acidity flavor notes. It has a ## how wet-hulled processing works **step 1: depulping** - farmers depulp cherries at home using simple hand-cranked machines on the same day as harvest. **step 2: brief fermentation** - mucilage-covered beans sit in bags or buckets overnight (12-24 hours), a much shorter fermentation than washed processing. **step 3: partial drying** - beans in parchment are dried to approximately 30-35% moisture (compared to the 10-12% target of other methods). **step 4: wet hulling (giling basah)** - this is the defining step. the parchment is mechanically removed while the bean is still soft and swollen with moisture. this is unique to indonesia and gives sumatran coffees their distinctive character. **step 5: final drying** - the now-exposed green beans finish drying on patios or raised beds. the high humidity of sumatra makes this a challenge, which contributes to the earthy, funky character. ## flavor profile wet-hulled coffees have a distinctive heavy body, low acidity, and earthy, herbal, tobacco-like flavors. common notes include cedar, dark chocolate, pipe tobacco, mushroom, and spice. the profile is polarizing - loved by those who enjoy dark, savory coffee. ## origins - **sumatra (mandheling, lintong)** - the heartland of wet-hulled processing - **sulawesi (toraja)** - slightly cleaner, more balanced wet-hulled coffees - **java** - indonesian island with a long coffee heritage ## when to choose wet-hulled these are quintessential dark roast coffees. the earthy, full body pairs perfectly with cream and sugar. excellent as french press or in espresso blends where they add depth and body. body.

Wet-Hulled (Giling Basah) performs best with french press, espresso. These methods complement the bean's natural characteristics and extract the most balanced flavor. Experiment with grind size and water temperature to dial in your preferred taste.

Wet-Hulled (Giling Basah) is primarily grown in Indonesia, Sumatra, Sulawesi. The terroir of these regions -- altitude, soil composition, rainfall, and microclimate -- directly shapes the bean's flavor profile and determines which tasting notes develop during growth and processing.