They came out very floral and fragrant with a hint of toasty roast profile. With a stainless steel bowl, a heat gun and a 12 3/8 ratchet extension for stirring, it was easy to get an even-ish city/full city roast out of the beans. While this happens, the machine helps ferment the coffee beans and create a complex earthy flavor. Fortunately for my coffee addiction, there were 2 pounds of green Sumatra in my bag. They’re then sold/transported to a specialized wet-hulling machine that uses friction to complete the drying process and remove the coffee beans from its protective coating (known as the parchment). To get past this problem, the coffee beans are only left to dry till they reach 50% moisture content.
However, due to Sumatra’s volatile weather, farmers only have around 4 hours a day of drying time before the rain starts pouring in and potentially ruining all their hard work. Typically, in other coffee producing countries, they’re left to dry until there’s 11% moisture content left before they’re processed in some other way. As you might imagine from fruits, they’ll be wet. The beans we know and love start off as seeds that’re removed from coffee cherries. Wet-hulling is one of many methods used to dry coffee beans. Normally, Sumatran coffee uses a natural processing method called wet-hull, or Giling Basah in the Bahasa language. Another reason that makes Sumatran coffee unique is the way they’re harvested.
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