Wondering why some coffees burst with fruity notes, while others have soothing, earthy tones? There are several reasons why each coffee has its very own unique flavour profile.
From the intrinsic qualities of the seed, the terrior of the coffee estate, to the way you brew - between these processes, there is one particular step which heavily influences the taste of your brew. It is coffee processing.
In this comprehensive guide, we will lead you through the intriguing types of coffee processing methods. Discover the distinctions between natural, washed, and semi-washed processes, and learn how each step impacts the final brew.
3 Major Types of Coffee Processing: An Overview
Before the coffee is roasted, farms remove the coffee seeds from the cherry and dry them to obtain green coffee. This industrial process is known as coffee processing. Each process has its own effect on the body, acidity and sweetness of the beans.
Coffee plantations in India, typically employ one of these 3 processing methods -
- Natural (Dry) Processing - In this process, the full pulp of the coffee cherry is dried in the sun. Then, the skin and flesh of the fruit are removed mechanically to obtain green coffee.
- Washed Processing - In the washed process, cherries are soaked in tanks after de-pulping for fermentation. Then they are washed again and dried in a method similar to that of natural processing.
- Honey-Dried Processing - Here, the cherries are de-pulped mechanically but a specific amount of flesh is left on the beans. Then, the beans are laid out on drying tables in the sun before the fruit layers are removed to obtain green coffee.
Natural Processing of Coffee
Natural processing, also known as dry processing, is a traditional method of coffee processing. It dates back centuries and is widely practised in regions with limited access to water resources.
The Process
In this method, the coffee cherries are carefully handpicked when fully ripe and then laid out to dry in the sun. The exercise is typically carried out on raised beds or patios. Further, natural processing allows for coffee cherries to dry whole, with the fruit intact.
During the drying process, the cherries undergo a series of physical and chemical changes that contribute to the unique flavour profile of the coffees. As the cherries dry, the enzymes present within the fruit break down sugars and other compounds. This results in the development of rich, fruity flavours.
Flavour Profile
As the coffee bean is dried with the fruit intact, the flavour of the coffee bean is often sweet and fruity. Naturally processed coffees can taste fantastic as a stand-alone or can be an excellent addition to a coffee blend.
Explore Naturally Processed Coffees Here
Washed Processing of Coffee
Washed processing, also known as wet processing, is one of the most widely used coffee processing methods. The method is known for its ability to produce clean, bright and nuanced flavours. This makes it a preferred choice for many specialty coffee lovers.
The Process
It begins with the careful selection of ripe coffee cherries. Typically, the coffee cherries are harvested by hand and sorted to remove any defective or under-ripe fruits. The cherries are then pulped to remove the outer skin, exposing the mucilage-covered beans inside.
After pulping, the beans are soaked in water and fermented for about 12 to 48 hours. During fermentation, naturally occurring enzymes break down the mucilage layer surrounding the beans, allowing them to be washed away more easily. The beans are then thoroughly rinsed and washed to remove any remaining mucilage before being dried.
The drying process is crucial in washed processing, as it determines the final flavour profile of the coffee. After washing, the beans are spread out on raised beds to dry in the sun. Alternatively, many farms employ mechanical dryers to speed up the process. This controlled drying process helps preserve the delicate flavours and aromas of each bean.
Flavour Profile
One of the key characteristics of washed processed coffees is their bright acidity and clarity of flavour. The removal of the mucilage during fermentation and washing results in a clean, crisp cup with pronounced acidity and distinct flavour notes. The coffees often exhibit floral, fruity and citrusy flavours, with a delicate sweetness and a silky mouthfeel.
Explored Washed Processed Coffees Here
Honey-Dried Processing
Honey-dried processing combines elements of both washed and natural processing. It is also known as pulped natural processing. These coffees offer a delicious and environmentally friendly alternative to traditional coffee processing methods.
The Process
In this method, ripe coffee cherries are harvested and pulped to remove the outer skin, leaving the sticky mucilage layer or 'honey' intact. The beans are then dried with mucilage still attached, allowing them to absorb some of the sugars and flavours from the fruit during the drying process.
Honey-dried processed coffees are further categorised based on the colour of the mucilage left on the beans. It ranges from white to yellow, red, or black.
White and yellow honey coffees have minimal mucilage left on the beans and typically exhibit cleaner, brighter Flavors with pronounced acidity.
Red and black honey coffees, on the other hand, have more mucilage left on the beans. Hence, they tend to showcase deeper, sweeter Flavors with a heavier body.
Flavour Profile
Honey-dried coffee generally offers pronounced sweetness, often reminiscent of honey or caramel. With its complex and nuanced flavours, honey-dried coffee provides a rich sensory experience, making it a favourite among coffee enthusiasts seeking depth and complexity in their cups.
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End Notes
Whether it is the fruity sweetness of natural processed coffee or the complexity of honey-dried ones, each method offers a distinct sensory experience. There is no one method better than the other. So, it is always best to explore the options, experiment and brew to find your perfect cup.
By indulging in these intricacies of coffee processing, you can deepen your appreciation for coffee and enhance your brew. One cup at a time.
