Green IslandFrom Sumatra to the Cup, Part 1: Coffee Cherries, Agronomic Support, and Wet-Hulling
Understanding Flavor, Starting at the Farm
The coffee journey is divided into six stages: the farm, primary processing, dry milling, export and quality control, roasting, and the store. The article explains how Farmer Support Centers and C.A.F.E. Practices help with cultivation and traceability at origin.
Climate Shapes Processing Methods
The region’s rainy conditions gave rise to wet-hulling: the coffee is hulled while partially dry rather than processed after drying completely. Ripeness assessment, timely processing, and farmers’ manual work all shape the final flavor.
