If you've ever tasted Mandheling coffee, its rich, woody, herbal, or even medicinal flavor is a hallmark of the "wet-hulled" processing method. In Sumatra, where rainfall is frequent and humidity is high, drying coffee beans is a challenge. To survive, locals devised an ingenious method: they brutally hull the beans while they are still wet (with 30-50% moisture content) and then sun-dry them directly.
This practice is risky; without the protection of the parchment, the beans are exposed to the sun like a person without clothes, making them susceptible to damage or mold, or even crushed into "hoof-shaped beans" by machinery. Yet, paradoxically, it is precisely this slightly flawed fermentation and oxidation process that creates Mandheling's unique low-acid, full-bodied aroma, reminiscent of cedar and caramel. However, due to the high defect rate, extensive manual sorting is required to achieve a clean and rich cup of Mandheling.
Wet-Hulling｜Sumatra's Contradictory Flavor
