Coffee Processing Methods
Coffee processing refers to the way that a seed is removed from a coffee cherry. Like any other pitted fruit, coffee cherries have a seed, the pulp, the mucilage around the seed, and a protective skin.
There are four different ways to process coffee, all of which change the sweetness, body, and acidity of brewed coffee.
Natural Processed Coffee
A natural processed coffee, also referred to as dry processed, is a traditional yet common way to process coffee today. Originating in Ethiopia, it involves drying out the entire freshly picked coffee cherry with the seed still inside.coffee producers take all of the cherries and place them on drying beds in the sun.
Once the coffee is dry, a machine separates the pulp and the skin from the seed.
Washed Process
The washed method, although quick and efficient, can be considered environmentally wasteful. A massive amount of water goes into the tanks that remove the mucilage, and washing stations themselves generate tons of solid waste.
Washed processed coffees, have cleaner, more crisp tasting notes than natural processed coffees. The body of a brewed washed coffee is lighter. There is typically more brightness as well, because of a cleaner acidity that balances out the sweetness of the coffee. They are still just as fruity as natural coffees, but the flavor notes will be easier to differentiate.
Wet Hulled Coffees
Wet hulled coffee, not to be confused with washed/wet process, can also be called semi-washed coffee. During this processing method, depulping machines remove the seeds from the cherries. However, rather than move to drying beds, the cherries get stored in plastic tanks. The mucilage also remains on the seeds, and much moisture is retained.
This method is common in Indonesia, for its humid climate can make the drying conditions difficult. Wet hulled allows for more efficient and speedy processing, as the drying time is half of the other processes. The taste of a wet hulled coffee, such as our Indonesia Sumatra, is also heavy bodied thanks to the dried mucilage, but it is also chocolatey, savory, and nutty perfect for a blended roast.
Honey Processed Coffees
Honey processed coffee is a method that involves a combination of both the natural and washed methods.
The flavor components of honey coffees are varied and complex. Like washed coffees, they have cleaner bodies than natural coffees.
Honey processed coffees, have richer notes of syrupy sweetness thanks to the left over mucilage. There is more pronounced acidity as well, but more mellow than washed processed coffees
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