Coffee, a drink appreciated and loved the world over, is grown and processed in all sorts of ways before it ends up in our cups. The processing method has a considerable influence on the flavour and aroma of the beans. In this blog we take a closer look at three different processing methods: natural, washed and honey.
1. Natural Processing
Natural processing, also known as dry processing, is one of the oldest and most traditional ways of processing coffee beans. With this method the coffee cherries are dried whole in the sun, fruit pulp and all. The result is often a coffee with a rich, full flavour and a character all of its own.
During natural processing the cherries are spread out on drying beds or patios and turned regularly to encourage even drying. Depending on the climate, this can take several weeks. The cherries get the chance to ferment and the sugars in the fruit pulp work their way into the beans. That's what gives natural processed coffee the sweet, fruity flavour it's so often associated with.
One example of a naturally processed coffee is the coffee from Single Estate de Brazil Campo. The Baraona Family choose to dry their cherries in the sun. This method brings out an intense sweetness and fruity flavours, with notes of berries, chocolate and a subtle acidity.
2. Washed Processing
Washed processing, also known as wet processing, is a method where the fruit pulp and skin of the cherries are removed before the beans are dried. It's known for its clean, bright flavour profiles.
In washed processing, machines strip the cherries of their fruit pulp. The beans are then washed to remove any residue and fermented to get rid of the excess mucilage. After that they're dried on drying beds or with machines.
An excellent example of washed processing can be found in the coffee from Single Estate, the Guatemala Puerta Verde. The result is a coffee with a refined flavour, a bright acidity and subtle notes of citrus, flowers and nuts.
3. Honey Processing
Honey processing, also known as pulped natural, sits somewhere between natural and washed processing. With this method the cherries are stripped of their fruit pulp, but some of the sticky, sweet mucilage around the beans is left on during drying.
- White Honey: 90% of the fruit pulp has been removed
- Golden Honey: 75% of the fruit pulp has been removed
- Yellow Honey: 50% of the fruit pulp has been removed
- Red Honey: 25% of the fruit pulp has been removed
- Black Honey: 5–10% of the fruit pulp has been removed
A striking example of honey processing can be found in PIHA's La Victoria. This process creates a coffee with a silky body and a remarkable sweetness, often accompanied by nuts, caramel and fruity notes.
Next time you drink a cup of coffee, take a moment to think about the processing that went into the wonderful flavour you're tasting.
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