Processing method
Wet hulled (giling basah)
Wet hulling is an Indonesian method where the beans are hulled while still damp. It gives an earthy, heavy, low acid cup.
- Taste Heavy body, low acidity, earthy and spicy, with notes of wood, herbs and dark chocolate.
Written by the KAIVO team, Mumbai. Last updated 4 November 2026. Cite as: KAIVO, "Wet hulled (giling basah)", kaivo.in/pages/process-wet-hulled
Wet hulling, called giling basah in Indonesia, is used in Sumatra and nearby islands. After pulping and a short fermentation, the beans are partly dried and then hulled while they are still quite damp. They are then dried again. The method shortens drying time in a wet climate and gives the beans a deep blue green colour. The cup is heavy, earthy and low in acid, with notes of spice, wood and dark chocolate.
Questions
Why is Sumatran coffee earthy?
Wet hulling and the humid climate both give it an earthy, deep, low acid taste.