Why Do We Process Coffee?

Each coffee cherry contains multiple layers: outer skin, pulp, pectin layer, parchment, and silverskin, encasing the two coffee beans inside. The goal of processing is to remove these layers to reveal the coffee bean and dry it to the optimal level. Processing is crucial because many desirable flavors come from the fruit, juice, or pulp rather than just the beans themselves.

Traditional Methods of Coffee Processing

Natural Processing

Natural processing, the oldest method, involves drying the entire coffee fruit before removing the layers. Predominantly used in countries with limited water access, such as Ethiopia and Yemen, the fruit is spread out under the sun and regularly turned until it resembles a raisin. After reaching the desired moisture level, the dried fruit is hulled to extract the beans.

Washed Processing

Washed processing, also known as wet processing, is widely used and results in coffee with a clean, transparent flavor and lighter body. Popular in Africa and Latin America, this method involves de-pulping the ripe coffee cherries to separate the seed from the flesh. The beans, with some pulp remaining, are submerged in water to remove the remaining layers and then fermented. The process duration varies, but the beans are ultimately dried in the sun or shade.

Modern Methods of Coffee Processing

Honey Processing

Honey processing is a hybrid method that blends aspects of both natural and washed processes. After harvesting, the coffee cherries have their outer skin removed, but some or all of the mucilage (sticky substance) is left on the beans during drying. This method can create a coffee with the body and sweetness of natural processing while maintaining some of the clarity and cleanliness of washed coffee.

Anaerobic Fermentation

Anaerobic fermentation is a newer technique that involves fermenting coffee cherries or beans in sealed containers, creating an oxygen-free environment. This process encourages specific bacteria and yeasts to thrive, which can significantly alter and enhance the coffee’s flavor profile.

Conclusion

The processing method is vital in shaping the final taste of coffee. Traditional methods like washing and natural processing continue to be widely used, but modern techniques such as honey processing and anaerobic fermentation are pushing the boundaries of flavor, offering new and exciting profiles that are revolutionizing the specialty coffee industry. Understanding these methods can deepen your appreciation for the diverse and complex flavors found in specialty coffee.