Wet-hulled (Giling Basah)

Also giling basah, semi-washed (Sumatra), wet hulling

Wet hulling is the Sumatran adaptation to a climate too humid for complete patio drying. Farmers pulp and briefly ferment their coffee, dry it only partway, and sell the wet parchment to collectors who strip the parchment off while the bean is still soft, so the final drying happens on the bare seed. The method is responsible for the dense body, low acidity and earthy, herbal flavours associated with Mandheling and other Sumatran coffees, and for the beans' characteristic bluish-green colour and ragged shape.