JBL Code: C1INO01
Home to the unique ‘wet-hulling’ method, due to the large amount of rainfall that there is in the growing regions, a lot of water is used giving it a rich, earthy, and savory flavor
TP represents the number of times it’s sorted – ‘Triple picked’ (hand sorted 3 times to remove defects)
The Process:
Harvesting: Coffee cherries are hand-picked. The trees have adapted over time to be shorter and allow for picking.
Pulping: The outer skin of the cherries is removed using a pulper, either hand-cranked or motorized.
Fermentation: The beans, still coated with mucilage, are fermented overnight in tanks or buckets.
Washing: The beans are washed to remove the mucilage.
Wet-Hulling: The parchment layer is removed using a wet-huller. Hulling the parchment at roughly 50 percent moisture content—versus 10 to 12% moisture.
Drying: The beans are spread out for the final drying stage, where they turn from a white, almost mushroom-like color, to a dark green-blue hue, a signature characteristic of Sumatran coffee.
Storage and Export: The dried beans are stored and prepared for export. Each sack is hand-painted. Moisture level is around 12% by this stage.
