The common processing method used in Java is Wet-Hulling, meaning that the coffee's parchment layer is removed while the coffee is still at 35–35% moisture.
This is done to speed up the drying process in what is a cloudy, humid environment, and Wet-Hulled coffees tend to have distinct savory, earthy, bold flavors.
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