Sulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial name for the island. Indonesians are available as semi-washed (or wet-hulled) coffees and less frequently as washed coffees. While a fully washed coffee may appear to have less defects, it may not satisfy the expected flavor profile of this coffee origin. People look to Sulawesi and Sumatra for heavy body, low acidity, intense foresty or earthy flavors, chocolate roast notes. Those flavors are largely the result of how the coffee is processed after the coffee cherry is harvested, and more specifically, these types of flavors come from the wet-hull method, called Giling Basah in Indonesia. There are risks with this type of process. The green coffee is dried further on the patio or (in the worst cases) on the dirt! And if a sudden rain comes along and the coffee is not quickly gathered, it can develop musty off notes. Even without added moisture, the fruity mucilage layer can ferment into a very undesirable off cup flavor. Giling Basah method requires as much care as any other type of processing to achieve the best results, and a rigorous cupping regimen can distinguish between positive fruited or earth notes, and rank dirty or fermented defects.

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