1) A smallholder farmer picks coffee and runs it through a hand-cranked depulper to remove the skin from the coffee cherries.
2) The cherries are fermented overnight to break down the mucilage (the fruit layer beneath the skin), which is then washed off.
3) A typical washed coffee would now dry to 10-12% moisture content inside the parchment (a thin layer protecting the inner seed) over a period of weeks. Instead, wet-hulled coffee is dried for just a few hours, until it reaches about 50% moisture, at which point the bean is still swollen inside the parchment.
4) The farmer then sells the coffee to a middleman at the local market in order to get paid quickly. For reference, it typically takes a coffee farmer 2-3 months to dry, bag, rest, hull, and finally sell and export a washed coffee.
5) The middleman then sells the coffee to a collector or mill, where it is further dried to 25-35% moisture content and sent through a wet-huller to remove the parchment layer. Because the bean has not yet dried and shrunk away from the parchment, the friction required at this stage can damage the bean, which is still moist and pliable.
6) The mill then air-dries the hulled coffee to 12-13% moisture. Without the protective parchment layer the coffee dries quickly, but it's exposed to wider temperature variation as well as ambient yeast and bacteria.
7) The coffee is ready to export just a month after it was picked.
TASTING NOTES: Dark choc, balanced grapefruit tingle, creamy fudge body.
REGION: Gunung Tujuh
FARM: Koerintji Barokah Bersama Cooperative
PRODUCER: Small Holders
PROC. METHOD: Wet Hulled
VARIETY: Andung Sari, Ateng, Linie S-795, Timtim, Typica
ALTITUDE: 1200-1700 masl