Indonesian coffee tastes different

Indonesian coffees are known for their full body. Compared with many African or Latin American coffees, they often have lower acidity, with earthy or herbal notes that give them a unique character.

The wet-hulled process

A big part of that character comes from a method called giling basah, or wet-hulled processing. After harvesting, the beans are pulped and partially fermented, then dried to about 30-35% moisture before the hull is then removed. They’re dried again to reach stability. This careful, largely Indonesian method produces beans with depth and complexity.

Both Sumatra and Sulawesi coffees use wet-hulling,  which is why these coffees share a heavier, full-bodied profile.

Why it creates heavy body

Because wet-hulling slows the drying process while the beans remain partially wet, it locks in weight and texture. The result: coffee that feels dense on the palate, carries layered earthy and herbal notes. Differences in climate, altitude, and varietal give each region its own distinctive profile, giving the Sulawesi that characteristic taste that Indonesian coffee is famous for.

Sumatra vs. Sulawesi

Sumatra coffees are often heavy, earthy, chocolatey, and with low acidity. Sulawesi coffees share that same full body, but tend to have a touch more brightness, sometimes with citric or herbal nuances. These small differences make Sulawesi especially complex and interesting.

What to expect in the cup

When you taste a wet-hulled Sulawesi coffee, expect a smooth, full-bodied cup with layered flavors. There’s a subtle sweetness, earthy undertones, and hints of citrus or herbs that make each sip vibrant and layered.

This combination of careful farming, wet-hulled processing, and attention to quality gives these beans a flavor profile unlike almost anything else in the world, and is exactly what makes coffees like Sulawesi from Toraja so remarkable.