Coffee Processing

There are several methods used to process coffee, each contributing to the distinct flavor profiles that coffee enthusiasts enjoy. Before judging a roaster or barista as “good” or “bad” take the time to understand the details of the coffee before it gets to the roastery or cafe. Understanding the processing method used on your coffee is a great place to start. The difference methods can have a massive impact on the flavor profile of the coffee. You may even find that your flavor pallet favors certain processes over others. Below is a brief description of the four main processes:

1. Washed (or Wet) Process:
This method involves removing the outer skin and pulp from the coffee cherry using water and fermentation. The beans are then dried. Washed process coffees often have a clean, bright acidity and a lighter body.

2. Natural (or Dry) Process:
In this method, the whole coffee cherry is dried in the sun, allowing the beans to absorb the flavors from the fruit. After drying, the dried cherry skin and pulp are removed from the beans. Natural process coffees tend to have a heavier body, lower acidity, and intense fruity flavors.

3. Honey (Semi-washed) Process:
This method falls between the washed and natural processes. The skin of the cherry is removed, but some or all of the sticky mucilage is left on the beans during drying. This results in a unique sweetness and complexity in the coffee, often with a syrupy body and fruity undertones.

4. Pulped Natural (or Semi-Washed) Process:
In this method, the outer skin of the cherry is removed before the beans are dried, but the remaining pulp is not fully removed. This process combines elements of both washed and natural methods, resulting in a coffee with balanced acidity and sweetness.
Each processing method contributes to the diverse spectrum of flavors and characteristics found in coffee, providing coffee lovers with a wide array of choices to suit their preferences.