Sumatran coffees have long been distinct for their earthy, savory, somewhat vegetal or herbaceous characteristics.
These flavors come in part from the climate and the mix of coffee varieties, but are also due to a specific post-harvest processing style called Wet-Hulling, or locally known as Giling Basah, which imparts much of the unique qualities these coffees have.
These flavors come in part from the climate and the mix of coffee varieties, but are also due to a specific post-harvest processing style called Wet-Hulling, or locally known as Giling Basah, which imparts much of the unique qualities these coffees have.
