16 Oct 2024
Everyday, people drink coffee as a part of their routine. It has become a part of their daily lives for centuries. But how many people actually know the journey their cup of coffee takes before it reaches them? Chances are, most don’t.
Understanding Coffee Processes
First we have to understand that coffee beans undergo a careful and complex process as producers harvest and prepare them for consumers around the world. After harvesting, coffee is processed using one of three main methods: Washed, Honey or Natural. The choice of method usually depends on the producer, this is based on their preference or market demand, and each one plays a key role in the final flavour.
In this blog, we’ll take you on a virtual (more like textual) journey through these key processing methods and what makes them special. Plus, we will showcase some lesser known processes along the way.
1. Washed Coffee Process
The Washed Process is the most popular method to use for high quality specialty coffees on a global scale. It starts off with a de-pulping machine removing the pulp of the cherry. This machine carefully removes the outer layer of the cherry while washing the beans at the same time. In a revolving machine (like an industrial washing machine), this removes as much of the sticky mucilage as it can. While thorough, this process may leave some residue in the small grooves of the beans (creases), since reaching all areas during washing is difficult.
Now, let’s talk about “Fully- washed”. Similar to the Washed process we just discussed, but not quite the same. The difference? Fully-Washed includes a fermentation stage, in which beans can spend anywhere between 14 to 36 hours in a fermentation tank. This stage cleans off any remaining mucilage and layers on the bean more thoroughly, but it requires up to 92% more water than the standard Washed process. It also takes longer to process, and comes with a higher risk of over-fermentation, spoiling the entire batch.
Check out some delicious washed coffees: El Salvador Finca Cascada, Guatemala Mayan Bougainville, and 100% Jamaica Blue Mountain.
2. Natural Process
The Natural process is one of the oldest and simplest methods of processing coffee. Whole coffee cherries dry in the sun, often on African raised beds or patios. Workers regularly turn the cherries to ensure even drying and prevent spoilage. Once fully dried, the outer layers are mechanically removed to extract the beans.
Naturally-processed coffees are known for bold, fruity flavours as the beans absorb sugars from the drying cherry. It’s the most eco-friendly method, using little to no water, and is cost-effective for producers.. But, there is a catch: it takes longer to dry than the Washed or Honey processes, and is more labour-intensive, with a higher risk of defects and inconsistent quality due to the weather.
Get your hands on a delicious natural: Alma Silvestre from Colombia.
3. Honey Process
Honey Process doesn’t involve actual honey, despite its name. Instead, it’s a hybrid between the Natural and Washed methods. After the cherries are pulped to remove the skin, a sticky layer known as mucilage remains on the beans. The amount of mucilage can vary, creating different grades of honey processing, influencing the sweetness and body. The beans are dried on raised beds, with the mucilage still intact, which allows the beans to absorb sugars, making them sweeter.
This Honey process uses less water than the washed process, making it an eco-friendly alternative.The result is a sweet, complex, well balanced cup. However, this process requires precise drying times and more labour than the washed process as the mucilage can create defects if not properly handled.
Looking to try some honey processed coffees? Don’t miss this Queen Geisha, Sidra Bourbon from Coffea diversa, and this incredible lot from Finca La Rosalia, both from Costa Rica.
Lesser-Known Coffee Processes Rising in Popularity
Beyond the well-known coffee processes, adventurous producers are experimenting with other methods that bring new dimensions to coffee flavours:
- Pulped Natural Process (winey): popular in Brazil, where cherries are de-pulped but retain their mucilage, resulting in a balanced coffee with the clean acidity of a Washed coffee and the sweetness of a Natural. Try this Winey from Coffea diversa’s Guatemala - Bourbon Rey.
- Anaerobic Fermentation Process: an emerging method, ferments cherries in oxygen-free tanks, intensifying tropical, spicy, and even funky flavour notes.
- Carbonic Maceration Process: Borrowing from winemaking, this process ferments whole cherries in a carbon dioxide-rich environment, producing culturally rich flavour profiles.
These experimental techniques push the boundaries of coffee production, offering unique and dynamic flavour experiences for discerning coffee lovers.
Each coffee process offers a unique experience. Whether it’s the richness of a Natural, the balanced sweetness of a Honey, or the clean brightness of a Washed coffee, every method brings something special to the cup. Exploring different methods can reveal new flavours and help better understand the craft behind specialty coffee. Next time you’re sourcing coffee, pay attention to the processing method and consider how it can impact the flavours in your roast.
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COFFEE PROCESS LEGEND
- Water usage (in order of most used to least used)
- Washed
- Honey
- Natural
- Drying Time (in order of longest drying time to least)
- Natural
- Honey
- Washed
- Cheapest process (Cheapest to most Expensive)
- Natural
- Honey
- Washed
- Consistency - (Most consistent flavours to least consistent flavours)
- Washed: The most consistent method. Since the beans are washed and fermented in a controlled environment, this process typically results in uniform quality and flavour, making it popular for high-end coffees.
- Honey: More consistent than Natural but still depends on careful monitoring during drying. Since it uses some mucilage, there’s a moderate risk of inconsistent fermentation.
- Natural: Consistency can be more difficult to control due to the longer drying times and the higher risk of fermentation or mold. Weather conditions can also affect quality, which can lead to variability in taste.
- Flavour Profile
- Natural: Typically produces rich, fruity, and sometimes wine-like flavours (winey!). The extended drying process allows the beans to absorb the sugars and flavours from the cherry, often leading to a fuller body and a sweeter taste.
- Honey: Results in a balance between fruity and clean flavours. The level of sweetness and complexity depends on how much mucilage is left during drying. It usually has more body and sweetness than washed coffees but cleaner flavours than Naturals.
- Washed: Produces a cleaner, brighter flavour, often highlighting acidity, with more pronounced fruit and floral notes. The focus is on the pure characteristics of the coffee bean, without influence from the cherry sugars.