Sumatra

Indonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body and often more of the “character” that makes Indonesians so appealing and slightly funky. Arabica coffee production in Sumatra began in the 18th century under Dutch colonial domination, introduced first to the northern region of Aceh around Lake Tawar. Coffee is still widely produced in these northern regions of Aceh (Takengon, Bener Mariah) as well as in the Lake Toba region (Lintong Nihuta, Dairi-Sidikalang, Siborongborong, Dolok Sanggul, and Seribu Dolok) to the southwest of Medan. In the past, Sumatra coffees have not been sold by region, because presumably the regional differences are not that distinct. Rather, the quality of the picking, preparation and processing of the coffee determines much of the cup character in this coffee. In fact, Sumatras are sold as Mandheling (Mandailing) which is simply the Indonesian ethnic group that was once involved in coffee production (see note on origin page). The coffee is scored by defects in the cup, not physical defects of the green coffee. So a fairly ugly-looking green coffee can technically be called Grade 1. In Wet Hulling, the coffee picked from the tree, pulped and washed. Then it is often traded while still partially wet, from 30-50% moisture. Then the coffee is run through a huller when still wet, with as much as 25% moisture, removing the outer parchment layer, revealing a white-colored, swollen green bean. Then the drying is completed on the patio or a tarp, and the seed quickly turns to a dark green color.

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