The Difference Between Natural and Washed Coffee Processing - Flavor Descriptions of Natural Coffee Beans from Different Regions and Varieties

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Coffee Cherry Processing Methods

The Foundation of Quality Coffee

Since the "black wave" [*Note] trend began, commercially available coffee beans have increasingly been marketed as "specialty," promoting a wide array of coffee bean choices such as single-origin, microclimate, and various processing methods, each showcasing different aromas and flavors. Previously, we explored the essential elements of a perfect cup of coffee, with the most fundamental factor being the quality of the coffee beans themselves. Good coffee cherries must undergo a complex, time-consuming, and meticulous processing process to become high-quality green coffee beans.

*Note: The currently popular third-wave coffee aesthetic advocates for enjoying single-origin black coffee without sugar or milk, appreciating its original flavor.

As modern Taiwanese coffee connoisseurs, besides tasting the flavor characteristics from different coffee-producing regions, everyone also has their preferred processing methods. The more common ones include washed process, natural process, and honey process. Although washed processing is most commonly used in the market, the choice of processing method actually varies from person to person, with no absolute good or bad. Even though various coffee cherry processing methods differ slightly and result in different flavors and mouthfeels, the choice of processing method ultimately depends on individual flavor preferences. Finding your favorite origin flavor and processing method is the beginning of true appreciation.

Internal Structure of Coffee Cherries

Coffee Cherry Cross-Section Diagram

Many people have drunk coffee but are unaware of what coffee cherries actually look like. The fruit harvested from coffee trees (also called coffee cherries) is structurally divided from outside to inside into: skin, pulp, mucilage layer, parchment (or husk), silver skin, and the innermost coffee bean seeds.

From Coffee Cherry to Green Bean

Different coffee-producing regions, varying climates, and even different altitudes all have critical influences on the choice of processing method. Therefore, in every processing method, each removal of a fruit layer serves its specific purpose. Below are the more common processing methods:

Natural Process

Before coffee drinking habits became widespread, Arabs were already using the natural process to handle coffee. This is the oldest coffee cherry processing method, mostly suitable for regions with abundant sunshine.

Flavor Profile: Gentle acidity, rich complexity, more pronounced sweetness. High-quality natural processed beans carry fruity or wine-like aromas.

Initial Bean Selection: During manual harvesting stage, coffee cherries with relatively consistent ripeness are selected, then the surface of the coffee cherries is rinsed with clean water.

Sun Drying: Fresh coffee cherries are placed in drying fields for sun drying. After about 2-4 weeks of continuous turning, they naturally dry until moisture content reaches about 12%.

Removing Outer Layers: After drying is complete, a hulling machine directly removes the skin, pulp, and outer layers.

Advantages: Relatively simple operation, no complex equipment required.

Disadvantages: Green coffee beans have more defects in appearance.

Washed Process

The washed process is a technique invented by the Dutch in the 18th century, suitable for rainy regions. Although the process is quite tedious, it is currently the most common green bean processing method, accounting for about 70% of total coffee production.

Flavor Profile: More pronounced acidity, with a cleaner, crisper, and brighter mouthfeel.

Screening Floaters: Coffee cherries are rinsed with clean water, and unripe fruits floating on the water surface are removed.

Pulp Removal: Fresh cherries are sent into a pulping machine to remove the skin and pulp.

Mucilage Removal: After pulp removal, the seeds are transferred to fermentation tanks for about 16-36 hours of natural fermentation to dissolve surface mucilage, followed by cleaning.

Drying and Hulling: Continue sun drying for 1-3 weeks until moisture content drops to 12%, then use a hulling machine to remove the parchment.

Advantages: Complete green bean appearance, most consistent quality.

Disadvantages: Processing requires large amounts of water, higher costs.

Semi-Washed Process

Compared to the traditional washed process, semi-washed is an improved processing method. The process is very similar to the washed method, except that the fermentation step for mucilage removal is replaced by machinery, making it less time-consuming.

Flavor Profile: Between washed and natural processes - sweeter than washed process but more acidic than natural process.

Screening Floaters: Coffee cherries are washed with clean water, then the skin is removed while keeping the pulp.

Pulp Removal: Fresh cherries are sent into a pulping machine to remove the skin and pulp.

Mucilage Removal: Coffee beans are placed in a mucilage remover to eliminate mucilage on the parchment.

Drying and Hulling: Continue sun drying for 1-3 weeks until moisture content drops to 12%, then use a hulling machine to remove the parchment.

Advantages: Saves significant water consumption costs.

Disadvantages: Coffee flavor is milder and more plain.

Honey Process

Honey process, also called pulped natural process, is the most difficult and riskiest processing method among all. Currently, there are three different honey processes, distinguished by the different proportions of pulp left after depulping.

Flavor Profile: Low acidity, higher sweetness, with fruity aromas. The mouthfeel cleanliness is higher than natural processed beans, and after drying, it has a fermented wine-like aftertaste.

Skin Removal: Coffee cherries are washed with clean water, then the skin is removed while keeping the pulp.

Sun Drying: The sugar-containing pulp is kept together during sun drying. During this stage, constant turning is necessary to avoid mold growth on the green beans.

Obtaining Green Beans: After drying is complete, pulp, mucilage, and parchment are removed all at once.

Advantages: Enhances the body and sweetness of coffee, with more delicate aromas.

Disadvantages: Higher labor and time costs.

The Pursuit of Highest Quality

Coffee bean origins are mostly in less developed countries, with different processing methods adapted to local climates. From the very beginning of cultivation, besides being friendly to nature and environmental protection, focusing on soil and water conservation, and improving the healthy growth of coffee plants, choosing manual harvesting of coffee cherries (mostly for high-value Arabica varieties), then screening out all defective beans - every step requires 100% dedication.

Who has ever thought, while savoring the aromatic coffee in their hands, how much human effort is hidden behind it? From coffee cultivation, harvesting, processing, to roasting, grinding, and brewing - how many people have dedicated themselves to quality and persistence? For those of us who deeply love coffee, this is a perfect cup of coffee that contains rich stories, so hard-won and precious.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473