Origin | Indonesia
Region | Bajawa
Farmer(s) | various smallholder farmers
Variety | Juria, S795
Masl | 1,500m
Process | Wet Hulled
Harvest  | 2024/25
 
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.
 
This triple-picked, wet-hulled lot is sourced from smallholder farmers via collector Hendrikus Radko, working in the Bajawa - Ngada and Nusa Tenggara Timur areas. Harvests in much of Indonesia are  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 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. 
 
Cup Score | SCA 87
Cup Profile | pomegranate, orange peel, chocolate, spice 
Brewing Methods | espresso, filter, manual pour-over, press