This traditional Sumatran wet-hulled method is carried out entirely by hand, from cultivation to drying. At sunrise, farmers begin picking ripe cherries, which are then pulped using manual equipment. The wet parchment is left to ferment overnight in bags before being spread out on patios to dry. Once it reaches the right texture, it develops a distinctive blue-green hue and is hulled. The beans are then further dried for two to three days, followed by meticulous triple hand-sorting and packing. This unique process imparts a rich body and a remarkably complex cup profile.
Indonesia Lintong Blue
Tasting NotesFruity cranberry and chamomile herbs complimented by a citrus acidity.
OriginLintong Nihuta, North Sumatra, Indonesia.
Why so good?Grown for decades by the indigenous Batak tribe.
ProcessingGiling Basah (wet hulled).
VarietyAteng, Typica, Sigarar Utang.
Regular price £12.00
Unit price per
All about the coffee
The Giling Basah Process
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