Indonesia - Java-Ling | Wet Hulled | Kartika, Orange Bourbon, Typica, Java
|Mt. Ijen, East java
|Kartika, Orange Bourbon, Typica, Java
|Wet Hulled / Giling Basah
|Cola nut, effervescent acidity, purple dragonfruit
The rich volcanic slopes of Mt. Ijen yield exceptional wet hulled coffee. Smallholder farmers in East Java grow heirloom Arabica varietals like Typica, which thrive in the mineral-abundant soil.
Only the ripest, fullest cherries are hand-picked during harvest. The fresh cherry crop arrives daily at the Botolinggo wet mill, where it is washed and soaked to sort by density. Skilled workers remove any defects before the cherry is depulped.
The beans undergo 24 hours of fermentation in tanks to develop complex flavors. After fermentation, they are washed again to remove mucilage. The beans are partially dried in the sun for 2-4 days until reaching a moisture content of 26%.
At this point, the skin and parchment are mechanically removed in a process called wet-hulling. This drying method accentuates the coffee’s inherent earthy, wild flavor notes. The hulled beans are dried for another 2 days to stabilize moisture.
The beans are then transported to Driyorejo for dry milling. Here they undergo several rounds of sorting - graded by size, screened for defects and sorted by density. Only the most pristine beans are selected for export.
The result is a uniquely flavored wet hulled coffee showcasing the terroir of the Ijen Highlands. Meticulous processing draws out the best qualities of the bean, reflecting generations of farming traditions.