About this Coffee
This is a Grade 1 wet hulled coffee, aged for 36 months, cultivated in the Mamasa valley in the western province of Sulawesi. Wet Hulling: Coffee cherries are run through hand pulpers to remove the outer skin and most of the pulp. The coffee is then soaked in water overnight, making it easier to wash off the remaining then dried for a few hours to a moisture level of 50%. Before being sold to buyers who take it to a mill with a “wet hulling” machine. They wait for the coffee to lose another 20% moisture. A wet huller works like a dry parchment huller except it applies greater friction and is designed to operate in a wetter environment. After wet hulling, the green coffee is laid out to finish drying.
It was the Dutch government that introduced the process of aging coffee from the East Indies for 2-3 years and the “brownish” beans came to be associated by consumers with high quality and a “mellow” cup. Later, this coffee would assume the moniker “Old Government Java.” Aged coffee became so popular that when disease decreased supply from Java and Sumatra to the point that producers could ill-afford to sit on coffee, they began to “sweat” coffee during its 4-5-month voyage, much of it through the tropics, as an alternative to aging. The coffee would be sealed in the hold of cargo ships to sweat during the voyage, arriving brown. The darker brown the coffee, the higher the price paid. In fact, if a captain managed to deliver “extra brown” coffee, they were paid a bonus.