Wet-Hulled Coffee Processing

In humid, cloudy climates like those that can be found in parts of Indonesia and Vietnam, the Wet-Hulled process is used in part to speed up the drying time and expedite the preparation of coffees to their exportable state. In this video exploring the steps of Wet-Hulling, we are lucky to follow along with the process at Bergandal Mill, which offers the unusual opportunity to look closely at every step from cherry to green coffee. Learn more about this and other processing methods at cafeimports.com/education. Video by Andy Reiland with narrations by Ever Meister.

[@williambennett221]

Many people take great care in assuring our specialty coffee beans are of the highest quality when we purchase them. I know these farmers work hard for us. I am happy to pay a premium price for for a premium product. They deserve to be rewarded fairy so we can continue to enjoy our coffee passion with a high quality product.

[@XiangYu94]

I’m in Hong Kong right now and am trying wet-hulled process as we have a similar climate during monsoon season

[@MrAbah105]

Simple but easy to understand. 👍

[@masokys]

What a really good explanation about coffee processes. Thanks for exposing Sumatran coffee here also.

[@agung_laksana]

My favorite, Gayo Coffee !

[@wayanrestika9642]

Thanks for your video.. I am from wanagiri coffee plantation Bali

[@HaekalDaily]

delicious

[@tanapoomch]

I just tried a blend between Thailand wash process and Sumatra Mandheling process in Mediem roast, in first it kinda unusual experience but after a while god this is it! The bold earthy, spicy herb-like quality of Sumatra blend with little sour lite mouthfeel, syrupy taste is a perfect blend. The espresso from it is sweet, sour finished long lasting bold aroma, it’s really tasty and give your mouth feels sweet in a big while. I think Sumatra coffee really shine here, it give more bold taste without deepening the roast result less burn-roast taste and bigger body mouth feel very in-line in third wave coffee style. Wish more people use Sumatra coffee more in their blend!

[@mannyk7634]

I agree with you. I think Third Wave people look down upon Sumatra because they considered that a 2nd wave source. I personally found the low acidity and syrupy mouth feel is what espresso should taste like.

[@wayanrestika9642]

Nice

[@markharrison1404]

This Gayo Highland Sumatran Coffee makes for a truly wonderful dark roast.

[@mannyk7634]

thanks for this note. Any suggestion where is a good roaster in the US I can get their coffee?

[@rajulmahadi1384]

Present im farmer kopi gayo, central Aceh

[@eriadeirmasuriatnairma6825]

👍👍👍👍👍👍

[@rauchmadalle]

May we share your video among our staff for their knowledge?

[@LANGCAMP]

I want visit your farm

[@ariharajuku1284]

What the different semi wash and wet hulled?

[@nandabuti1624]

Gayo!!!!!!!!

[@gurudutt4847]

How can I contact you guys ?

[@aneesazeezarifa]

You can contact me by Wats app number is 00971555880125.

[@lkzmvnv6344]

I am supplier coffee greeñbeans from indonesia

[@hati-hati4673]

Where are you from bro? Have you managed to contact them by the way?

[@MrAbah105]

Pulu pulu toraja

[@najmuddinnazeq6795]

Yes.... It's gayo coffee. My hometown! But Im still wondering if you guys still call it Sumatra Coffee? why not Gayo coffee?

[@teraskopi6500]

Karena tanah Gayo d pulau Sumatera bang

[@telurkucing5006]

Dikarenakan volume barang tersedia sering tidak memadai karena ada kompetisi antar exportir maupun utk konsumen lokal. Jadi sering dimix dengan daerah sumatera lain namun setelah melalui cupping

[@trihermawan9553]

Sumatra kalau dijual keluar selalu di blend jarang ada yang single origin, makanya mereka selalu bilang Sumatra Coffee, kalo single origin biasanya kebun yang menjual kuantiti tinggi kyk dataran tinggi Gayo, atau Kerinci, itu juga susah buat orang luar nyari nya

[@dhmacdonald8605]

3:29 "It's thunk?"

[@stinkdyr301]

hooooda thunk it?

[@wayanrestika9642]

Nice