Indonesia | Kerinci | Wet Hulled Honey

INDONESIA KERINCI WET HULLED HONEY

• Origin: Indonesia
• Region: Sumatra, Kerinci
• Altitude: 1400-1700 MASL
• Coop: Koerintji Barokah Bersama Coop
• Varietals: Andung Sari, Sigarar Utang
• Process: Wet Hulled Honey

With this Wet Hulled honey lot, cherry is pulped and then immediately delivered to dry on raised beds for a short period of time.

When the coffee is still high at a moisture content (25-50%), it is milled at the central dry mill. After this, the coffee is transferred to raised beds covered with protective domes to dry for around 15 days.

The main difference from the classic Honey process is that the coffee is milled while the parchment is still wet, a practice adapted from the traditional ‘Giling Basah’ method.