Anaerobic Fermentation / Wet Hulled
This is originated from Indonesia, a way how the local Mandlehing tribe processes coffee. The beans start out like the honey process where they are pulped, they are then fermented anaerobically without water and left to dry in the sun for a shorter period of time. The parchment beans are then hulled when moisture content is high and then dried again in the sun for another short period. The resulting beans are normally higher in moisture content.
Result: Earthy, cedar, mossy flavors, spices
