Coffee Processes
There are a lot of variables when it comes to coffee. The location, elevation, amount of shade, variety of beans… all these differences make each coffee unique, and that’s all before the beans are even picked! The next major step after harvest also makes a big impact on the eventual flavor of the coffee. The processing method is an important part of coffee, and it will not only affect the taste but how the beans look as well.
One of the more popular processes is the washed process. Essentially, the coffee cherry (the pulpy fruit) surrounding the bean is removed, often mechanically, and the coffee is put into water to continue breaking down the mucilage (the thin inner skin) left on the beans. The time in water varies from farm to farm, but on average lasts a couple days, during which the beans ferment slightly. The namesake “washing” part of the process is next. This removes the last of the skin on the beans, leaving only the parchment and bean. The beans are dried out and sent on their way to roasters.
Washed coffees often have the chocolatey, nutty flavor you may expect from a “traditional” cup of coffee, with a bit of sweetness and a bit of extra acidity. Our “Explorer” from Peru is a great example of a delicious washed coffee.
Natural process is another common process. This method involves fewer steps than washing, but can take a lot longer while remaining labor-intensive. This process is also referred to as the “sun-dried” or “dry” process because the cherry is removed from the bean through weeks of sun exposure. Because it takes so long, the beans are constantly moved around to prevent fermentation and molding as the skin dries out - like a raisin. With the fruit dried out, removal of the skin and hull is easier.
Because the beans sit in their fruit while processing, many coffee drinkers taste fruitier notes in these coffees. You’ll often see berry, honey, and even citrus notes in these coffees. Tea drinkers often like these coffees best, as they can have a heavy, fruity, tea-like body. The beans also look different than a washed bean from the same farm would appear - the parchment is often almost completely gone upon roasting, making for an even-looking bean.
Honey processed coffees are often described as a middle ground between washed and naturals. Most of the cherry (not all of it, like washed, or none, like natural) is removed from the coffee bean before it’s spread out to dry. There’s no actual honey involved - instead, this refers to the honey-like stickiness on the beans when the cherry is removed. The amount of this skin left often determines if these coffees will taste more like a natural or washed process.
These beans often end up having the most sweetness out of the common processes, but can vary greatly in flavor profile.
There are many other (less common) processes, and it seems new ones pop up frequently. If you’ve had Sumatra coffee, you’ve probably tried wet-hulled coffee. Like the name suggests, these beans are hulled before fully dry, and dried for less time to contain a higher moisture content. This speeds up the entire process and leads to a unique flavor profile almost exclusive to Indonesia. Wet-hulled coffees often have the full body and earthy, nutty, spicy notes that you expect when you hear about Sumatra.
Anaerobic coffees have become more popular recently as farms have become more experimental. Anaerobic essentially means “without oxygen,” and this process hinges on the absence of air to ferment the coffee cherries rather than drying or washing them. The beans are sealed in containers, which adds to the time and expense of this coffee. Aerobic - with oxygen - is used as a fermentation process as well. Both of these methods can produce wine-like, fruity notes due to the sourness created, but vary depending on how the coffee is further processed after fermentation. Lactic Acid, Carbonic Maceration, and Thermic processes also use fermentation to create unique flavor profiles.
Whatever the process used, our roastery aims to bring out the best flavor possible using our clean air roasting and cupping trials before bringing each new coffee to our customers. Let us know if you have any questions about how our coffees are processed, and the flavor notes in each one!
