Classic
Wet-hulled
Typical in Indonesia, especially Sumatra: the parchment is hulled while the beans are still wet, then dried. Low acidity, heavy body, earthy, herbal and spicy.
Steps
- Pulp
- Short ferment
- Hull while still wet
- Finish drying
Effect on taste
- Acidity
- -2
- Sweetness
- ±0
- Body
- +2
- Fermentation
- ±0
QLC wet-hulled coffees
Other methods
WashedNaturalHoneyPulped naturalKenyan double washedAnaerobicDouble anaerobicCarbonic macerationYeast inoculatedLacticThermal shockKojiBarrel agedCo-fermented (infused)Swiss Water decafSugarcane (EA) decafCO₂ decaf