Sulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial name for the island. Indonesians are available as dry, semi-washed and washed coffees. While a fully washed coffee may appear to have less defects, it may be inferior in the cup to a ugly, dry-processed coffee. (A recent Sumatra sample I cupped that was perfect & polished was probably the most flavorless, dull Mandheling I have ever had!) Dry processed, wild coffees will have more body and often more of the character that makes Indonesians so appealing and slightly funky: grading seems to often ignore percentage of weird looking beans. The fact is, most dry processed in Indonesia are truly semi-washed: the coffee seed, encased in its outer parchment layer, is pulped out of the outermost fruit skin while on the farm, then the coffee is either fermented a bit and washed, or just washed, and laid out to sun dry. Later, the coffee seed is milled out of the parchment layer, as done with wet-processed coffees. I have heard this called a "miel" or "dulce" coffee in Central and South America, although this is very rarely done since the results are often poor: if the coffee is exposed to rain while on the patio it is quickly ruined. Even without added moisture, the fruity mucilage layer can ferment into a very undesirable off cup flavor. (True dry-processed coffee is simply laid out to dry with the fruit intact, then skin and parchment layer are striped in one step, and hand-sorting begins).