This triple-picked, wet-hulled lot is sourced from smallholder farmers in the highlands of South and West Sulawesi, in the Mamasa, Toraja, and Enrekang regions. Harvests here are generally acquired by collectors who circulate amongst the farming regions, buying depulped and partially dried seeds directly from farms and conveying them to mills, where the drying process is completed, the parchment is sorted for quality and then milled for export. 

Wet hulling is a process devised in Sumatra and adopted throughout the region as a solution to rainy, humid conditions that make drying green coffee a challenge. Typically, farmers depulp freshly picked cherries, ferment overnight, and wash the seeds before selling to a mill or collector only partially dried. The coffee's husk (parchment) is removed much earlier stage than in a standard washed process, while the green seed is still soft and pliable; great care is needed to prevent excessive damage. After milling, the coffee seeds are then finally dried until optimum moisture content is reached. 

Country of Origin: Indonesia

Region: Bali - Kintamani

Producer Type: Small Holder Farmers

Processing: Wet Hulled

Growing Altitude: 900 - 1500 MASL

Plant Species: Arabica

Varietals: Ateng, B1, Komasti

History of Coffee in Indonesia

Coffee seeds first arrived in Java from India in 1696, but it was a swing and a miss; the initial plantings were wiped out by flooding. Take two, cuttings from Ceylon, arrived in 1699 with a guy named Hendrik. It’s unclear when coffee planting arrived in Sumatra specifically. Java was the coffee king of Indonesia (aka the Dutch East Indies) for at least 100 years after cuttings first arrived from Ceylon before coffee of any significant volume was grown on other islands. And well into the 20th century, much coffee grown throughout Indonesia was called Java. 

Growing Coffee in Indonesia

Indonesia is well known for its diverse and rich coffee production, deeply rooted in tradition and unique regional methods. As a nation, it is the fourth-largest producer of coffee in the word, with major regions including Sumatra, Java, and Sulawesi. While much of that volume is Robusta, high-grown Arabica is well regarded among specialty coffee roasters for its earthy, full-bodied flavors, often with low acidity. A distinctive technique used in Indonesia is giling basah or wet-hulling, prevalent in Sumatra. This method involves hulling the coffee beans while they are still wet, imparting a unique flavor profile. Smallholder farmers often hand-pick coffee cherries and sun-dry them on woven mats. These practices, combined with the country’s varied microclimates, make Indonesian coffee distinctive.