BALI KINTAMANI

Wet Hulled Triple Picked

Tastes like: Honey, Maple, Big Body

This triple-picked, wet-hulled lot is sourced from smallholder farmers in the highlands of South and West Sulawesi, in the Mamasa, Toraja, and Enrekang regions. Harvests here are generally acquired by collectors who circulate amongst the farming regions, buying depulped and partially dried seeds directly from farms and conveying them to mills, where the drying process is completed, the parchment is sorted for quality and then milled for export. 

Wet hulling is a process devised in Sumatra and adopted throughout the region as a solution to rainy, humid conditions that make drying green coffee a challenge. Typically, farmers depulp freshly picked cherries, ferment overnight, and wash the seeds before selling to a mill or collector only partially dried. The coffee's husk (parchment) is removed much earlier stage than in a standard washed process, while the green seed is still soft and pliable; great care is needed to prevent excessive damage. After milling, the coffee seeds are then finally dried until optimum moisture content is reached.