Trust The Process: Green Coffee

Coffee beans go through different types of processing methods to remove the outer layers of the cherries and prepare them for roasting. The three main methods of coffee bean processing are:

Washed/ Wet Process:

In this method, the freshly harvested coffee cherries are pulped to remove the outer skin and fruit pulp. The beans are then fermented in water for a certain period to break down the remaining mucilage (sticky layer). After fermentation, the beans are washed to remove any residue and are then dried either by sun drying or mechanical drying. Washed processing tends to produce coffees with a cleaner, brighter acidity and more pronounced flavors.

Natural/Dry Process:

In the natural processing method, the whole coffee cherries are carefully laid out to dry in the sun or on raised drying beds. The cherries are periodically turned to ensure even drying. As the cherries dry, the outer skin and pulp shrink, and the beans inside retain moisture. Once the cherries are fully dried, the beans are hulled to remove the dry outer layers. Natural processing often yields coffees with more pronounced fruity and wine-like flavors and a heavier body.

Honey/Semi-Washed Process:

The honey processing method is a hybrid of the washed and natural processes. After pulping the cherries, some or all of the mucilage is left on the beans. The beans are then dried, similar to the natural process. The name "honey" refers to the sticky, honey-like consistency of the mucilage. Honey processed coffees can vary in terms of the amount of mucilage left on the beans (ranging from white, yellow, red, or black honey), resulting in a range of flavor profiles.

Additionally, there are variations and regional names for these processing methods, such as pulped natural, washed-anaerobic, carbonic maceration, and more. Each processing method can have a significant impact on the flavor, acidity, body, and overall profile of the coffee beans, contributing to the diverse range of flavors found in the world of coffee.

Stay tuned for our future blog posts as we delve into intriguing coffee processing techniques. Surprisingly, these methods yield remarkable results. Many coffee consumers are unaware that coffee is a byproduct of fermentation. After all, aren't some of the best things in life naturally fermented? Join us on this fascinating journey!