Suggestions
No matching terms.
Wet-hulled
Also known as giling basah · giling-basah · wet hulling · semi-washed Indonesia
What it is and what sets it apart: Wet-hulled (giling basah) differs from classic washed because hulling happens at high moisture (~30–40%), not dry parchment—shaping density, blue-green greens and cup.
How it is done: Pulp → short ferment/wash → partial dry → wet hull → finish-dry green → export.
Flavours and cup benefits: Heavy body, cocoa, herbs, spice, low–medium acidity. Origin identity and creamy espresso; rustic risk if drying fails.
Technical notes: Moisture and mold are main risks. Label: wet-hulled / giling basah.
Common mistakes: Do not confuse with generic semi-washed or expect Kenya-like acidity.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.