In the Sumatra Permata Gayo Cooperative, the giling basah process is carried out with great precision by experienced coffee processors: after a brief 12–18 hour fermentation, the green beans still coated in mucilage are first depulped and then rinsed under a carefully controlled water flow. Once their moisture content reaches about 30–35%, the beans are fed into a wet huller a machine that gently strips away the parchment layer without damaging the inner seed yielding pale green beans with Gayo’s signature chewy texture.
What sets giling basah at Sumatra Permata Gayo apart is the combination of high-altitude plantations (1,200–1,600 m above sea level) and the cool Aceh highland climate, which together maintain ideal moisture levels and nurture native microflora. The result is a coffee with a notably cleaner flavor profile, full body, and an aftertaste that highlights notes of caramel and delicate spice. An initial drying phase on raised paranet beds closely overseen by the cooperative ensures every batch reaches a consistent 12–13% moisture before final sorting, producing a giling basah Gayo coffee of exceptional and hard-to-duplicate quality.
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