MASTER ORIGIN Indonesia is 100% Arabica, processed using “wet hulled” method. Indonesian coffee masters hull their coffee whilst coffee beans are still wet. This creates wildly aromatic cup with rich velvety texture and indulging notes of cured tobacco leaves and green wood.
Unique processing method
As the climate is extremely humid in Indonesia, coffee farming communities practice uniquely Indonesian way of procesing – “wet hulling”.
Commonly to other methods, in wet-hulled process coffee cherries are harvested per usual, then pulped in rustic, hand-cranked pulpers, fermented in bags overnight and rinsed clean the next morning. Then, the similarities end.
Instead of drying the now clean, wet parchment on patios up to 12% humidity and then hulling the skins off, in this method the beans are hulled while still wet. In fact, at around 40% moisture.
As a result, the beans come out squashed and misshapen, milky blue-green colour and smelling sweetly, enticingly of fresh green peas. The farmers do this so the sun and heat can directly penetrate the green bean, thereby allowing them to dry coffee 2-3 times quicker to the optimum moisture level (10-12%).
But also this unique and different process create an absolutely unmistakably unique “Indonesian” taste profile