Coffee processing is the method used to remove the outer layers of the coffee cherry and dry the beans. There are several methods of coffee processing, but the four most common ones are: natural, honey, washed, and anaerobic.
- Natural process: Also known as dry process, is the oldest and simplest method of coffee processing. In this method, the entire coffee cherry is dried in the sun until it reaches a moisture content of 11-12%, which usually takes around 3-4 weeks. The dried cherry is then hulled to remove the outer layers, revealing the coffee beans inside. Natural process coffees tend to have a fruity, sweet, and sometimes wine-like flavor profile.
- Honey process: Also known as pulped natural, is a relatively new method of coffee processing that combines elements of both natural and washed processing. In this method, the outer skin of the coffee cherry is removed, but the sticky mucilage layer is left intact, resulting in a “honey-like” texture. The coffee is then dried with the mucilage still attached to the beans, which gives it a unique sweetness and complexity.
- Washed process: Also known as wet process, is the most common method of coffee processing. In this method, the outer skin of the coffee cherry is removed, and the beans are then soaked in water for up to 48 hours to remove the remaining layers of mucilage. The beans are then dried until they reach a moisture content of 11-12%. This method results in a clean, bright, and acidic flavor profile.
- Anaerobic process: This is a relatively new method of coffee processing that involves fermenting the coffee beans in a low-oxygen environment. The coffee cherry is first pulped, and then the beans are placed in a sealed container to ferment for 12-72 hours. This process can create unique and complex flavor profiles with fruity, floral, or spicy notes, depending on the specific fermentation conditions.
Each of these processes can result in distinct flavor profiles, and coffee lovers often have a preference for one over the others. It’s worth noting that the processing method is just one factor that can influence the taste of coffee; other factors include the type of coffee bean, the altitude and climate of the growing region, and the roasting method.
