The name Gilbas X directly refers to Giling Basah, the traditional Indonesian wet-hulling process, often abbreviated to "Gilbas". Long associated with commercial coffees with sometimes inconsistent profiles, Adena seeks to demonstrate that this expertise can also give rise to a precise and well-controlled specialty coffee. The X, for experimental, recalls that this lot is one of the first innovations developed by the team to renew the image of wet hulled.
Produced in Kenawat, within the Terroir of Gayo, northern Sumatra, this lot combines Typica, Catimor, and Timor Hybrid varieties. It brings together coffees from Fahman Yoga's farm and neighboring producers, cultivated through agroforestry under the shade of various tree species.
Gilbas X is processed using an anaerobic Wet Hulled method. After harvesting and cleaning the ripe coffee cherries, they are pulped and then placed for seven days in an airtight tank to ferment without oxygen. The remaining mucilage is then removed, and the parchment coffee is dried to approximately 30% moisture content. It is then wet-hulled using a machine specifically designed for wet hulling, and the green coffee continues drying until it reaches a moisture content of 12%.
This lot is offered by Adena and locally supported by Fahman Yoga, originally from Kenawat. After nearly three decades of conflict, many farms had been abandoned, and the village remained outside of sourcing channels for a long time. By collecting and processing coffees alongside local producers, Adena and Fahman contribute to restoring value to this origin and creating new opportunities for the community.
