Wet-off

The wet, gilling basah in Indonesian, is the typical process of Sumatra and Sulawesi. It was born of a need: in such a humid climate, drying the coffee at one time is slow and risky.

The difference is at the time of removing the scroll, the shell that wraps the grain. In other processes it is removed when the grain is already dry. Here it is removed when it is still between 30 and 50% moisture, and the bare grain ends up drying later, up to 12-13%.

• The green grain is very characteristic blue green.
• The final drying is faster.

In the cup it gives an unmistakable profile: heavy body, low acidity and earthly notes, cedar and herbs. There are those who find it deep and comforting, and who see it too rustic.

It is a good coffee for French press, moka and espresso, alone or with milk. If you like, try also the monsoon of India, which reaches a very low acidity on a very different path.