What Coffee Beans Are Suitable for Washed Processing_Does Washed Coffee Bean Fermentation Require Adding Enzymes or Microorganisms?

Coffee processing is the procedure of transforming coffee cherries from the tree into raw beans before roasting. This process can also be considered as the fermentation process of coffee beans. Just as excellent wine requires proper brewing to produce exceptional flavors, processing methods for raw beans are similar – they are ways of combining microorganisms with coffee beans through fermentation to unlock their hidden flavor profiles!

Washed Processing Method

The washed method involves removing the peel and pulp from harvested coffee cherries, leaving only the seeds and a thin layer of residual mucilage, which are then placed in water tanks for fermentation. The entire fermentation process typically takes only 24-30 hours.

Compared to natural processing, the washed method offers better quality control. During the washed processing, defective beans that float on the water surface can be easily removed. The flavor is less likely to contain unwanted notes due to the short fermentation time, and the beans are completely washed clean in the water tanks. Therefore, washed coffee beans present a clean and flawless taste.

In fact, the washed method can be further subdivided into machine drying in the final stage or sun-drying. Different regions have also developed unique washing methods, such as Kenya's 72-hour washed method. Let's briefly introduce it:

Kenyan Washed Method

Kenyan coffee is renowned for its rich layers and clean taste. Its unique Kenyan washed method undergoes two washing and fermentation processes, commonly known as "double fermentation" – a complex yet delicate raw bean processing method. This method is more time-consuming and water-intensive than typical washing methods, which is why Kenyan coffee is more expensive. However, it is also an indispensable technique for creating the unique acidic aroma and clean taste of Kenyan washed coffee beans.

First Washing and Fermentation

After harvesting, coffee cherries undergo water density sorting. The principle utilizes differences in density and quality of the coffee fruit itself. Coffee beans with high density (heavy weight) sink in water, while those with low density float. Fully ripe, high-quality coffee fruits have high density, and they are selected for further processing.

After selecting high-quality and sufficiently ripe fruits, the peel is removed for washing and soaking, allowing the mucilage attached to the outer layer of raw beans to ferment. The mucilage contains natural sugars and alcohols, which play a crucial role in developing the coffee's sweetness, acidity, and overall flavor.

The fermentation time lasts up to 24 hours, after which 80-90% of the mucilage is removed, leaving only the flavors within the coffee beans.

Second Washing and Fermentation

Next comes the second washing and fermentation process. After the coffee beans from the previous stage are cleaned, they are soaked in water again for 12-24 hours. This process increases proteins and amino acids, giving the coffee beans a complex and delicate layered acidity.

Finally, all remaining mucilage is removed, and the coffee beans are moved to raised racks for sun-drying. The drying time depends on weather conditions, typically requiring 5-10 days to complete.

Generally speaking, washed coffee beans have high-quality, bright fruit acidity and clean flavors. Sometimes, the washed method can better highlight the unique flavors of the coffee beans themselves.

So have you grasped why processing methods affect coffee bean flavor?

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