{"id":4211,"date":"2014-12-05T06:06:21","date_gmt":"2014-12-05T06:06:21","guid":{"rendered":"http:\/\/www.coffeedence.gr\/?p=4211"},"modified":"2014-12-08T21:30:28","modified_gmt":"2014-12-08T21:30:28","slug":"indonesian-wet-hulling","status":"publish","type":"post","link":"https:\/\/www.coffeedence.gr\/en\/indonesian-wet-hulling\/","title":{"rendered":"INDONESIAN WET HULLING"},"content":{"rendered":"<p>Indonesia, a country with a complete different culture has also a complete different way of producing and processing coffee which is called wet hulling. The coffee cherry is firstly harvested and then depulped by using hand cranked devices.<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<p>The coffee beans are fermented for a short time in wicker baskets or plastic sacks, laden with their mucilage. \u00a0After fermentation, the coffee beans are washed by hand. \u00a0These beans are only fermented for a short period of time and washed just once. That results to a partial removal of the mucilage, which is known as a semi-washed coffee. After washing, the parchment covered coffee is laid out to dry on patios, raised beds or on plastic tarps. Indonesians dry the coffee beans up to 40% moisture before they remove the parchment in contrast with other coffee regions that reach the 10-12% moisture levels. These still wet green coffee beans are then dried in the sun to the usual 10-12% moisture content.<\/p>\n<p>This process flattens acidity while increasing mouth feel.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Indonesia, a country with a complete different culture has also a complete different way of producing and processing coffee which is called wet hulling. The coffee cherry is firstly harvested&#8230;<\/p>\n","protected":false},"author":4,"featured_media":5140,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[189],"tags":[],"class_list":{"0":"post-4211","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-processing-all"},"_links":{"self":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/posts\/4211","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/comments?post=4211"}],"version-history":[{"count":4,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/posts\/4211\/revisions"}],"predecessor-version":[{"id":5145,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/posts\/4211\/revisions\/5145"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/media\/5140"}],"wp:attachment":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/media?parent=4211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/categories?post=4211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/tags?post=4211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}