Main Coffee Processing Methods
Coffee processing is an essential part of coffee production. It directly influences the taste, aroma, and body of the drink. That’s why we want to introduce you to the main processing methods, helping you understand this unique process.
Washed Process
The answer lies in the name itself. How does it work? Coffee cherries are cleaned of their pulp and sent to fermentation channels filled with water. After fermentation, they are dried and hulled. This method usually results in a clean cup with high acidity and bright berry-fruity notes.
Our vivid washed lots:
Natural Process
The most popular coffee processing method in Brazil, the world's largest exporter of green coffee. The cherries are dried under the sun, regularly turned to prevent fermentation, and then hulled. This coffee is usually sweeter, fuller-bodied, and has a slight bitterness in the aftertaste.
Our vivid natural lots:
Honey Process
Looking for something in between the first two methods? Here it is—Honey processing! Part of the mucilage is left on the bean, while the rest is removed, resulting in a sweet, velvety coffee with acidity, though not as intense as in washed coffee. You may come across different types of honey-processed coffee—white, black, yellow, and even red. Each has its unique characteristics and influences the coffee differently.
Anaerobic Fermentation
Now we’ve reached this complex term. "Anaerobic" means "without oxygen." The cherries are placed in sealed containers with no oxygen, where the fermentation process occurs under careful control. The result of such experiments is a complex flavor with tropical notes and a long chocolatey aftertaste.
Carbonic Maceration
This method was inspired by winemaking. The cherries ferment in an oxygen-free environment with added carbon dioxide. The resulting coffee has a clean, sweet taste with tropical notes.
Thermal Shock
One of the newest methods. The cherries undergo double fermentation and sudden temperature changes. This process gives the coffee unusual flavor nuances, making it complex and incredibly sweet.
Koji Process
Inspired by Japanese traditions, this method is quite rare, but if you ever find it, you must try it. Coffee cherries are fermented using the fungus Aspergillus oryzae (Koji), which is also used in making miso paste. The coffee itself has an intense flavor, leaning towards sweetness with floral and berry notes.
Giling Basah (Wet-Hulled) Process
We’ve covered experimental methods, but some processes are deeply connected to specific regions. For example, Indonesia has a very humid climate, making coffee drying quite challenging. This led to the development of a method where coffee cherries are partially dried and then sent to large electric dryers (Guardiolas). The resulting coffee has low acidity, a dense body, and earthy-spicy notes.
Yeast Fermentation
Another process borrowed from winemaking. Fermentation occurs with the addition of special yeast cultures. The yeast controls the process, enhancing all characteristics: sweetness, acidity, and body density. This method also results in an exceptionally clean and well-structured coffee.
Some of these processing methods can be found on the shelves of any specialty coffee shop, while others may never cross your path unless you actively seek them out. But don’t be afraid to experiment and dive deeper into the world of great coffee!
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