Wet-Hulled
Sumatra's signature. The parchment is removed while the bean is still wet. Earthy, full-bodied.
Wet-hulling (called giling basah in Indonesian) removes the parchment layer from the bean while it's still wet — much earlier than in washed processing. The bean then dries without protection, which changes how it absorbs compounds.
The signature wet-hulled profile is earthy, full-bodied, and savory: cedar, dark chocolate, tobacco, and a heavy, almost muddy mouthfeel. This is the process that gives Sumatran coffee its distinctive character.
Wet-hulled is a regional specialty, not a flavor choice. If you drink Indonesian coffee, you've had wet-hulled. The earthy notes are not flaws — they're the signature.
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