Technique: In this Indonesian variation of the washed process, the coffee is removed from their parchment (hulled) at about 30% to 40% moisture (as opposed to the usual 10% to 12%). In the mills, the coffee will then be further air-dried to 12-13% moisture and ready to export within a month from harvest.
Cost: The quick pace of the wet-hulling process is a necessity in Indonesia’s humid and rainy climate, which makes it difficult to dry coffee consistently for extended periods. In order to reduce risk and ensure a profit, farmers and middlemen sell their coffee as quickly as possible.
Taste Profile: Rich and strong, syrupy body, but devoid of sweetness and with a really low acidity.