Giling Basah, or the wet-hulled coffee process, is commonly known is done in places with high humidity and is where the seeds’ parchment layer will be removed before the seeds are fully dry. This type of coffee is produced almost exclusively in Indonesia.

Despite the frequent affirmation that wet-hulled coffees are low in acid, we have found that carefully processed coffees can display significant and vibrant fruit acidity, integrated with the wilder flavours imparted by the process itself. With careful and strict processing protocols, beautiful wet-hulled coffee can be really exotic: silky and bold body, smooth acidity with flavours like Jasmine Tea, Apricot, and Molasses.

We hope this coffee can be a daily “caffeine quencher” because this coffee is not only relatively economical but also has unique tastes. You will not get bored drinking it every day. If you are looking for a coffee you can drink without guilt, this coffee is definitely for you.