Did you know that there are different methods of processing coffee? In this blog post, we’ll explore the different types of coffee processing methods and how they affect the taste of coffee.
Table of Contents
Types of Coffee Processing
Natural (Dry) Coffee Processing Method
The natural (dry) coffee processing method is the oldest and most traditional way to process coffee. The coffee beans are left out in the sun to dry, and then they are hulled and sorted.
The natural processing method can produce a very flavorful cup of coffee, but it can also result in a lot of inconsistencies between batches.
Washed Coffee Processing Method
The washed coffee processing method is a two-step process that first removes the coffee cherry’s outermost layer, called the parchment, and then uses water to wash away the fruit’s innermost layer, called the mucilage.
The parchment still clinging to the bean is then removed in a final step.
The main benefit of washing coffee beans is that it results in a much cleaner cup of coffee, free of any impurities or off-flavors.
It also allows for a greater degree of precision when roasting coffee beans, as they are more uniform in size and shape after going through a washing process.
Washed coffees tend to have brighter acidity levels and palate-cleansing juiciness. This type of processing is typically done in regions where water supplies are plentiful, as it requires a large amount of water to wash the coffee cherries prior to hulling and drying.
Wet-Hulled Coffee Processing Method
The wet-hulled coffee processing method is a process used to produce natural processed coffees. The coffee cherry is picked ripe and then wet fermented for 48-72 hours.
After the coffee beans are removed from the cherry, they are dried in the sun or mechanical dryers. This process produces a coffee with a heavy body, low acidity, and intense flavor.
The wet-hulled process is used to produce two of the most popular styles of coffee – Sun-Dried Mocha Java and Wet Processed Peaberry. Sun-Dried Mocha Java has a heavy body with intense chocolate and tobacco flavors.
Wet Processed Peaberry has an intense fruit flavor with notes of blackberry and raspberry.
Honey Coffee Processing Method
Honey processing is a method for coffee processing that uses honey to suspend the coffee cherry’s mucilage. The honey is then removed by a centrifuge, leaving the parchment and green bean behind.
Honey processing is a wet process where honey is used to suspend the mucilage of the cherry. After the honey has been removed by a centrifuge, the parchment and green bean are left behind.
This process generally produces a cleaner cup of coffee with less sediment than other wet processes. It also tends to have a sweeter flavor due to the high level of sugars in honey.
READ MORE: Types of coffee roaster machines.