Semi Wash
Semi-washing beans involves fewer steps than the fully-washed method, as would be expected. Also known as ‘wet hulling’, ‘Giling Basah’ (from the Indonesian meaning ‘wet grinding’) processing beans in this way is said to reduce the acidity of the final coffee, rendering it more full-bodied and potentially preferable for espresso coffee. The coffe quality grade 1 with low acidity, solid sweetness, full bodied and smooth During the harvest season, in a 1 day process, the farmer picks the red coffee cherries, picked it for 1 full day, in the afternoon it is ground to separate the wet skin/red skin, then at night it is fermented for 1 night. The next day, they are washed with running water, then dried in the sun for 1-2 days

Full Wash
After the coffee from the farmers arrives at processing site, it is dried for 7-10 days to meet the moisture content of 12%-13%, after that it is cooled for 1 night by placing it in the warehouse, the next day it is ground with a huller machine to peel the skin/horns dry coffee, after that the sorting process is carried out by a sieve machine, after using the machine it is then sorted again manually by employees to get the best quality.