Process profile
Wet Hulled
Also known as: Giling Basah, Semi-Washed Indonesian
Use this in Fudo
Log a Wet Hulled coffee
Save the process with the origin, variety, brew, rating, and tasting notes so you can compare it across coffees.
How It Works
- 1 Depulp cherries
- 2 Brief fermentation (12-24 hours)
- 3 Wash and partially dry
- 4 Remove parchment at ~50% moisture
- 5 Dry naked beans to 12%
Flavor Impact
Earthy, herbal, full body. Low acidity. Savory, tobacco, cedar, spice notes. Distinctive Indonesian character.
Water Usage
Medium
Common Regions
- Indonesia (Sumatra, Sulawesi)
- Papua New Guinea
Advantages
- Works in high humidity
- Fast drying after hulling
- Unique flavor profile
Challenges
- Can produce off-flavors if not careful
- Blue-green bean color
- Higher defect potential