Processing: Gilling Basah

Variety: Lintong NiHuta, Sigararutang, Timtim

Region:Lintong NiHuta

Altitude: 1000-1700m

Notes: black tea, cedar wood, grapefruit, lemon zest, citrus, floral (geranium)

Cupping Score:85

Indonesia Lintong Nihuta is a high-quality Arabica coffee originating from the Lintong Nihuta region of northern Sumatra, Indonesia, located near Lake Toba. This coffee is renowned for its fertile volcanic soils, high altitude and unique Giling Basah (wet paper) processing, which gives it a distinctive dirty green colour and complex aromas. The nutrient-rich soils, due to volcanic activity, and the altitude of 1,000-1,700 metres above sea level create ideal conditions for growing high-quality Arabica beans.

Processing (Giling Basah): The unique “wet paper” or “semi-processed” method, where the parchment layer is removed after a short initial drying while the beans are still wet.

Steps in the Giling Basah Process Dehulling:

Ripe coffee cherries are mechanically dehulled to remove the outer skin and pulp.

Fermentation: The beans, still covered in mucilage, are allowed to ferment for a short period of time to break down the sticky layer.

Washing: The beans are washed to remove the remaining mucilage.

Initial drying: The coffee is then dried to a high moisture content, typically 30-50%.

Wet husking: At this high moisture level, the protective parchment layer is removed in a process called “wet husking” or Giling Basah.

Second Drying: The freshly dehulled green beans are then further dried to the standard export moisture content of approximately 12%.

Key Characteristics of Wet Dehulled Coffee Flavor Profile: Wet dehulling creates a full-bodied, complex cup with lower acidity, a characteristic fruity flavor, and often rich, earthy notes.

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