It significantly reduces the acidity of the coffee, and seems to increase its body too, creating a softer, rounder, heavier-bodied cup of coffee. This hybrid process combines elements of the washed and natural processes. When the beans are semi-dried, containing around 30% to 50% moisture, it is passed on to a collector who puts them through a hulling machine while the beans are still moist to then finally set them on patios to dry for a couple more days. ![]() ![]() The harvested coffee cherries are de-pulped by hand and dried on a patio for a few days. One of the unique aspects of coffee production in Sumatra, Indonesia, and the source of Indonesian coffee's deeply divisive taste, is the traditional post-harvest process of ‘Giling Basah’ (wet-hulling) method. It is known for its earthy flavors, medium to heavy body, and wine-like acidity. Notes : Chocolate, Sweet Cedar, and Pepperĭisplays intense sweet tones of chocolate, dried fruit, and other herbal spice-based flavors such as cinnamon, nutmeg, and cardamom.
0 Comments
Leave a Reply. |