Coffee Cherry Natural, Honey, Washed, Semi-Washed, Barrel Fermentation, Fruit Mucilage Fermentation Processing Methods

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FrontStreet Coffee · Differences Between Coffee Cherry Natural, Honey, Washed, Semi-Washed, Oak Barrel Fermentation, and Fruit Pulp Infusion Fermentation Processing

When coffee is still growing on trees with its skin and pulp intact, it is called "coffee cherries." Coffee beans only use the seed portion from the middle. The process of removing the outer skin, pulp, and mucilage after harvesting is called "green bean processing."

Fermentation is the moment when coffee beans undergo chemical changes to generate more flavors.

Fermentation is the moment when coffee beans undergo chemical changes to generate more flavors.

Coffee cherries undergo fermentation during the drying process. Fermentation is the moment when coffee beans undergo chemical changes to generate more flavors. From past to present processing method evolution, coffee factories have continuously tried different fermentation techniques. By controlling the fermentation bacteria sources (anaerobic fermentation) and adding raw materials to feed bacterial strains, using different sugar sources and sugar concentrations, and employing various substances like fruit pulp, cola, and alcohol to change fermentation bacteria, they create different flavors. For example, adding cola is said to produce cardamom and cinnamon flavors. Flavor adjustment starting from processing methods is an emerging technique that many coffee professionals are still researching and analyzing in detail.

Natural Process Coffee

Natural Method

Coffee cherries are poured into large water tanks, using buoyancy to select out inferior beans. The good fruits are then scooped out and spread flat for sun drying. Finally, a hulling machine is used to remove the fruit skin and mucilage.

Flavor description: Because fermentation occurs with the entire fruit, the fermentation flavor is most obvious during extraction.

Representative coffee: FrontStreet Coffee's Yirgacheffe Natural Red Cherry, FrontStreet Coffee's Sidamo Natural Flower Queen, etc.

Washed Coffee

Washed Method

Similar to the natural method, soaking in water removes floating inferior beans. Then a machine removes the fruit skin and pulp, and the coffee beans are placed in water tanks. Fermentation dissolves the mucilage, and finally, the beans are machine-dried.

Flavor description: Compared to natural beans, the flavor is cleaner and more refreshing.

Representative coffee: FrontStreet Coffee's Jamaica Washed Blue Mountain No. 1, FrontStreet Coffee's Yirgacheffe Washed Gedeb, FrontStreet Coffee's Kenya Small Tomato, etc.

Honey processing is a compromise between natural and washed methods.

Honey Process

What is commonly called "semi-natural method" or "semi-washed method" can be considered a type of honey processing. Honey processing is a compromise between the two methods—removing the fruit skin before sun drying but retaining the pulp and mucilage layer. After drying, machines remove the sticky layer and silver skin.

Flavor description: The mucilage feels sticky like honey, which also gives honey-processed coffee higher sweetness and flavor.

Representative coffee: FrontStreet Coffee's Costa Rica Canet Estate Musician Series Mozart, FrontStreet Coffee's Costa Rica Canet Estate Musician Bach, etc.

Green beans are soaked in oak barrels, allowing them to absorb oak barrel flavors.

Creative "Flavor-Infused" Green Bean Processing Methods

Washed Oak Barrel Fermentation Processing

The front end is similar to washed processing, except that instead of placing green beans in water tanks, they are soaked in oak barrels, allowing the beans to absorb oak barrel flavors. (When发展到量产阶段时，便改以投入木料或酒精来取代橡木桶).

Flavor description: With candied fruit, brandy, and toffee flavors.

Representative coffee: FrontStreet Coffee's Honduras Sherry, FrontStreet Coffee's Honduras Lychee Orchid, etc.

Mango Pulp Infusion Fermentation Processing

During the stage when green beans are placed in water tanks, fruit pulp is added instead to influence the fermentation flavors. This can add floral, passion fruit, lychee, and other tropical fruit notes to the green beans. Of course, depending on the types of fruits added, different variations can be achieved.

Flavor description: With tropical fruit flavors.

Important Notice :

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