Behind the beans: coffee processing explained 

Introduction

In today’s age and new generational coffee, there are so many factors that affect the taste and quality of your coffee. The average consumer considers roasting methods and maybe about where the bean is from. Often the processing method can get overlooked and some forgot how much it can affect the taste of our beans. Today we will be discussing the three main processing methods of coffee.

What is coffee processing?

Coffee processing is the process of removing the outer layers from the coffee bean. A coffee cherry has multiple layers which includes skin, fruit, mucilage and parchment. So processing is removing these layers off the coffee bean itself and each way of doing so results in a different flavor profiles.

Washed coffee

• Process: Washed coffee is a common and widely used coffee processing method. It involves several steps:
  1. Harvesting: Coffee cherries are carefully picked when they are ripe.
  2. Pulping: The outer skin of the cherries is removed, leaving the beans inside.
  3. Fermentation: The beans are then fermented in water to remove the mucilage (a sticky, sugary substance) that surrounds them.
  4. Washing: After fermentation, the beans are thoroughly washed to remove any remaining mucilage.
  5. Drying: Finally, the washed beans are dried in the sun or using mechanical dryers.
• Taste Profile: Washed coffee typically has a clean and bright flavor profile. The removal of mucilage during the process allows the natural flavors of the coffee bean to shine through, resulting in a more acidic and floral taste.

Regular processed coffee

• Process: Regular processed coffee, also known as natural or dry-processed coffee, is a method where the coffee cherries are dried with the fruit still intact. Here’s how it’s done:
  1. Harvesting: Coffee cherries are picked when they’re ripe.
  2. Drying: Instead of pulping and fermenting, the whole cherries are laid out in the sun or on raised beds to dry. This can take longer than washed coffee processing.
  3. Hulling: Once the cherries are completely dry, the outer skin and pulp are removed, revealing the coffee beans inside.
• Taste Profile: Natural processed coffee often has a sweeter and fruitier flavor profile compared to washed coffee. The extended contact with the fruit during drying imparts unique fruity and sometimes wine-like notes to the coffee.

Honey Processed Coffee (Pulped Natural Coffee):

• Process: Honey processed coffee is a hybrid method that combines elements of both washed and natural processing:
  1. Harvesting: Ripe cherries are picked.
  2. Pulping: The outer skin is removed, but some or all of the mucilage is intentionally left attached to the bean, giving it a sticky appearance.
  3. Drying: The coffee beans, still covered in mucilage, are dried in the sun or mechanically.
• Taste Profile: The flavor of honey processed coffee falls between washed and natural. It often exhibits a balanced acidity while retaining some of the sweetness and fruity characteristics associated with natural processing. The name “honey” comes from the sticky mucilage resembling honey.

In summary, the key differences among these coffee processing methods lie in how the coffee cherries are handled after harvesting and before the beans are extracted. These methods result in distinct flavor profiles that appeal to different coffee enthusiasts. If you want to try some amazing coffee I highly recommend