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Nusantara Origins

Wet Hulled Indonesian Coffee

Giling basah lots from Gayo and Toraja: parchment removed at 30 to 50% moisture.

Wet hulling (giling basah) removes parchment at 30 to 50% moisture instead of 11%. This selection holds Gayo arabica from Aceh and Toraja arabica from Sulawesi for buyers who contract that processing method specifically.

  • 84 to 87 points on Grade 1
  • Final moisture 11 to 12.5%
  • GrainPro-lined 60 kg jute
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In this selection

2 coffees

What happens in a wet hulled lot

Cherry is pulped the day it is picked and fermented briefly, usually overnight in the farmer's own tank. The parchment coffee is then dried only partially, to somewhere between 30 and 50% moisture, and hulled while it is still soft. The naked bean finishes drying on patios and raised beds down to 11 to 12.5%. Hulling soft is what leaves the bean swollen, bluish green, and slightly irregular, and it is also why these lots need careful re-drying and sorting before export.

What wet hulling does to flavour

Lowers perceived acidity and increases body compared with fully washed coffee at the same altitude. Cup side by side before contracting. Offer sheets publish defect count, moisture, screen retention, and cup score.

Handling and quality control

Because the bean dries without its parchment jacket it is more exposed, so it needs tighter control than washed coffee: consistent final moisture between 11 and 12.5%, density and screen sorting to remove the damage that soft hulling causes, and a defect count that is honestly published. At Grade 1 our Sulawesi arabica comes in at zero to five full defects per 300 g and our Sumatran at five to eight, and both are also offered down the ladder for blend volume. Both ship GrainPro-lined, which matters more here than on washed coffee because the exposed bean stales faster in humid storage.

What would you like to know?

Choose a question to see the relevant availability, samples, and supply terms.

Frequently asked questions

Ordering, samples, shipping, and payment.

What does wet hulled, or giling basah, actually mean?

Parchment is removed at 30 to 50% moisture rather than the 11% used in washed processing, and the naked bean then finishes drying on patios and raised beds. Hulling while the bean is still soft leaves it swollen, bluish green, and slightly irregular in shape, which is the visual signature of Indonesian coffee.

How does wet hulled coffee taste compared with washed?

Much lower in perceived acidity and much heavier in body, with cedar, tobacco, forest floor, dark chocolate, and warm spice rather than brightness or fruit. It is a divisive profile that some drinkers love and others avoid, so cup it before you contract a container rather than buying on reputation.

Which of your lots are wet hulled?

Two arabicas: Sumatra from the Gayo and Lintong highlands at 84 to 86 points with five to eight full defects per 300 g at Grade 1, and Sulawesi from Toraja at 85 to 87 points with zero to five. Both are quoted down to Grade 6 for blend programmes, and both are also available roasted on our contract line, at medium and light to medium profiles respectively.

Does wet hulled green coffee need different storage?

It benefits from more care, because the bean dried without its parchment jacket and is more exposed. Keep it below 20 degrees Celsius and under 60% relative humidity, and use barrier liners. We ship both coffees GrainPro-lined as standard for that reason rather than as a paid upgrade, at every grade.

Get current prices & availability

Send the island, species, grade, and volume. You get an indicative price, current availability, and 300 g green samples with the grading sheet. Courier cost credited against the first contract.

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