The wet hulling process starts with a coffee farmer picking coffee cherries and depulping them to remove the skin from the beans. The beans are then fermented overnight, washed off, and dried until they reach about 50% moisture before being sent through a wet-huller to remove the parchment layer.
This is done to speed up the drying process in a cloudy, humid environment, and Wet-Hulled coffees tend to have distinct savoury, earthy, bold flavours.
This coffee is a part of our new seasonal offerings. Seasonal coffees are available only while supplies last. Our seasonal offerings focus on coffees with unique characteristics like lesser known origins, experimental processing methods, and different varietals
- Bag Size:
- 340 grams (12oz)
- Notes:
- Savory, winey and smooth with chamomile and sweet cedar flavor
- Roast:
- Medium-Dark
- Processing:
- Wet-Hulled
- Varietal:
- Ateng, Catimor, Tim Tim, Typica
