92% of coffee production is in the hands of small producers who use traditional techniques such as the semi-washed processing technique called “giling basah”. "Giling basah" literally means "wet milling" and suggests the main difference from the (fully) washed process. After mechanically pulping the cherries, the beans are dried for one day. Next, the mucilage is washed, leaving the parchment to dry. Here comes the essential difference: parchment is only dried to a moisture content of 30-35% and flakes off immediately in this "semi-dry" state. Typically, the parchment remains on the grains until shortly before shipping. Now the shelled beans are dried until they reach the desired moisture level of 11-12%. As a result of this semi-washed process, the beans shine bluish and have little acidity. They tend to have a full body and strong, spicy notes such as earthy, tobacco, and herbs. However, due to the structure of dispersed small producers and their autonomous processing, obtaining a homogeneous coffee can sometimes be a real challenge.