Wet-hulled (Giling Basah)
A processing method traditional to Indonesia in which parchment coffee is hulled while still relatively high in moisture, then dried further afterward, differing from most other processing methods which hull only after fully drying. Commonly associated with the heavy body and low acidity typical of many Indonesian coffees.
Steps
- Depulping
- Brief initial fermentation/rest
- Hulling at high moisture content
- Further drying after hulling
- Typical duration
- 2-5 days
Possible flavour influence
- often associated with heavier body and lower acidity
- can produce earthy or herbal notes
Inferred, not independently verified — A regional processing tradition rather than a universal standard; results vary by producer and drying conditions.