The journey begins with the wet-hulling process, where the fruity outer flesh is removed from the Sumatran Arabicas while it’s still wet. This technique sets the foundation for the Master Origin Indonesia coffee capsule’s iconic flavour.
The beans then undergo a period of fermentation (usually overnight) to develop and deepen the coffee flavours.
Following fermentation, the beans are then meticulously hand-washed to remove any remaining impurities. This careful process ensures that the beans maintain optimal quality and consistency.
Once washed, the beans are sun-dried for a day. Then, the parchment is removed to allow the beans to dry faster. The heat and bouts of the Indonesian sun dries the beans quickly, gradually reaching the ideal moisture content. This traditional drying method preserves the beans’ natural characteristics while minimising environmental impact.
Once dried and collected, the beans are now ready to be blended, packaged, and shipped to you.

Exploring Indonesian Coffee: Java to Sulawesi | Nespresso MY