Wet-Hulled : There are many variations on the details of Wet-Hulled process based on the particular mill, but the basic principles of the process remain fairly constant: In Sumatra, the coffee is picked and depulped, then it is traditionally sold to a collector or broker, who will sell it to a mill. After it's purchased by the mill, it will be washed and pre-dried for 8–12 hours or until it reaches roughly 35% moisture content, at which point it is hulled. It is then fully dried without its parchment until it reaches a state that is appropriate for export, 10–12% moisture.
Armiyadi
Armiyadi is in its third generation of cultivating Gayo coffee. It was first run by the owner's grandfather and second by his father. This 3-hectare farm has about 4,000 coffee plants per hectare. The farm uses a unique hedge planting system instead of the traditional system to maximize the number of trees per hectare. This allows for the high number of coffee trees per hectare and helps to increase overall coffee production. Sufficient shade is mandatory for the farm, and to maintain soil fertility, they use goat and cow manure fermented with coffee skin waste. The farm is also home to Lamtoro, banana, orange, avocado, and jackfruit trees among others.
After picking the cherry is pulped and allowed to ferment for 12 hours. Then it is washed four times and dried until the moisture content reaches 35%. From there it is hulled and left to dry again to reach 12% moisture. Lastly, it is sorted.
This farm has become a place of learning. They provide coffee education on the farm and share educational content via Instagram. Because their planting system is new and innovative, many farmers are also starting to follow this fence planting method. The owner hopes that the farm will be able to produce 2-4 tons of green beans per year so it can improve the welfare of the coffee farmers and encourage the younger generation to want to start coffee farming again.
