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Jagong is unique in the fact that it has the appearance and the capacity to produce a fully washed processed coffee. However in the absence of canopy they have to wet hull. It is the fact that they wet hull it and only allow it to ferment for 12 hours(not36)that separates it from a fully washed method and dry hulling. The Water channels allow for floaters to be separated from the heavy, dense beans. This is the ONLY mill in Takengon that does this.