Description

The semi-Wash Green Bean(Wet Hulling). This process is often known as ‘wet grinding’ and uses two processes in drying. First, the fruit that has been picked, the outermost skin is peeled using a depulper, then dried briefly together with the layer of sap that is not cleaned again, so that the sap dries on the coffee beans during the drying process.

The remaining moisture level of the coffee is around 30-35% and the water content is around 10-12%. Then it is peeled again so that the shape is really a seed or green bean. So these seeds are dried for the second time so that they are really dry enough to be stored.