Beans are then “wet-hulled” to complete the drying process. However, due to Sumatra’s frequent rainfall, coffee seeds are left to dry until they’re at around 50% moisture content. Typically in the green coffee belt, when coffee seeds are removed from the cherry, they’re left to dry until there’s 11% moisture content. Unlike other coffee varieties, coffee from this region has its own processing method called ‘Giling Basah’. This coffee-growing region is blessed by tropical weather and a hot and humid climate that create perfect coffee-growing conditions. The Sunda Islands also include Borneo and Sulawesi, and the area is known as the ‘green coffee belt’. Sumatra coffees come from Indonesia’s paradisiacal Sunda island of Sumatra, the largest Indonesian island in the Malay Archipelago.
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