ORGANIC SUMATRAN - Womans Co-operative, COFFEE BEANS

Sumatran coffees have long been distinct for their earthy, savoury, somewhat vegetal or herbaceous characteristics. This is in part contributed by the climate & the mix of varieties grown, but also due to a specific post-harvest processing style locally known as ‘Giling Basah’.  

Giling Basah/Wet-Hulled process: a unique style of handling & drying that is largely responsible for Sumatran coffees’ unmistakable flavour characteristics.  

In Sumatra, coffee farmers typically harvest their coffee cherry & de-pulp it by hand at their farm or home, allow it to dry for a very short time, then bring it either to a coffee marketplace or directly to a collection point. There the beans are purchased at anywhere from 30–50% moisture, with their mucilage still partially intact. The coffee is then combined & hulled (has its parchment removed) while it is still in this high-moisture state. It is then dried to the more commonly globally accepted 11–13% moisture in order to prepare for export. 

The Wet-Hulled process was developed specifically to speed up drying & efficiency in a climate that sees heavy rain & clouds most of the year: Removing the parchment layer allows the coffee to dry much faster on patios or tarps even in these conditions.