What is the XO Processing Method Used by the 2018 WBC Champion? | Introduction to XO Coffee Processing Method

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At the WBC coffee competition, the coffee processing method used by runner-up Lex Wenneker greatly intrigued FrontStreet Coffee. The coffee beans used by Lex Wenneker in the competition were from Colombia's Granja La Esperanza - Finca Cerro Azul, featuring Geisha/Gesha with XO processing method.

The beans from Granja La Esperanza's Finca Cerro Azul can be considered classic works of Geisha/Gesha. Their name is heard every year at competitions, making it difficult not to become familiar with them. This time, they have once again innovated in their processing methods.

The XO processing method does not involve adding XO during processing, nor does it involve aging for many years before being exported for roasting.

In the processing method named XO, the question of whether anaerobic or low-oxygen fermentation processing methods were used is answered in the negative.

The estate answered that the XO processing method still leans more toward traditional natural processing methods. Before being sun-dried on raised beds, the coffee cherries undergo 48 hours of low-temperature resting (25°C). The key seems to be the temperature control during this extended fermentation process. In the subsequent drying process, temperature control is also heavily emphasized, maintaining it below 42°C throughout.

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