The Traditional Coffee-Processing Method of Sumatra Mandheling Green Coffee Beans

The Traditional Coffee-Processing Method of Sumatra Mandheling Green Coffee Beans

The premium taste and the special aroma of Sumatra Mandheling green coffee beans are very popular for the coffee lovers. Do you know what are the factors which make Mandheling coffee is so tasteful? One of the important factors is about its traditional coffee-processing which is called “giling basah” or wet-hulled? Do you want to know further? Let’s check the article below.

Traditional Coffee-Processing Method of Sumatra Mandheling Green Coffee Beans

What is the “giling basah” technique?

The Indonesian term “giling basah” which means wet-hulled is referred to the traditional coffee-processing technique that is used by the majority of Indonesian coffee farmers, especially in Sumatra. This traditional technique is the secret recipe that makes Indonesia coffee, including Sumatra Mandheling green coffee beans, has a signature flavor.

The wet-hulled process can make the coffees have lower acidity and more body. So, actually what is the giling basah technique? How is the process? What the differences between giling basah with other coffee-processing techniques? We will start to discuss it one by one.

Wet-hulled vs wet-processed

Wet-hulled is often defined as wet-processed. It is not completely wrong but there is a significant different if we observe the end-products between both processes. The wet-processed technique is the most common coffee-processing technique which is used around the world coffee producer.

The coffee product from South America and Africa are the result of wet-processed. Some coffee plantation areas in Indonesia are also using the wet-processed,for example the coffee plantation in Java, Bali, and Flores. While Sumatra Mandheling green coffee beans are processed with wet-hulled.

The traditional wet-processed method begins with the removal of fresh coffee fruit skin. After the coffee fruits have been pulped, the next step is fermentation by overnight. Then, the main step of wet-processed is acidification which washes off sticky fruit layer of the inner Sumatra Mandheling green coffee beans.

After that, the coffee is dried under the sun until the moisture level reaches 11%. After approximately 20 days drying, the Sumatra Mandheling green coffee beans are warehoused for 30 days. During that time, the parchment layer is shelled off. The last step is grading and sorting.

For the wet-hulled process, the initial steps are similar with wet-processed. The coffee farmers pick the coffee fruit and then pulp the fruit skin. After that, they ferment the coffee for overnight in a concrete tank, a plastic tub, or a polypropylene bag which washed off the mucilage. The Sumatra Mandheling green coffee beans left inside parchment layer still swollen in the water.

The next step is the main different between wet-hulled and wet-processed. If in the wet-processed the coffee beans are dried by the sun for 20 days, in the wet-hulled process the clean wet parchment coffee are only dried for few hours until it has 50% moisture level. Then, the farmers sell the semi-dry coffees to the collector at a local coffee market. This process obviously creates the unique taste of Sumatra Mandheling green coffee beans.

The traditional technique “giling basah” is a signature of Sumatra Mandheling green coffee beans. This technique should be preserved to keep the unique flavor of the coffee.

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