Which Processing Method Makes the Best Tasting Geisha Coffee? How to Choose Sweet Geisha Coffee

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Which Processing Method Makes Geisha Taste Best?

Some customers have asked FrontStreet Coffee, which processing method produces the best-tasting Geisha? What processing method should be used for Geisha coffee to make it sweet?

First, let's explore the different processing methods available!

Common coffee processing methods mainly include: natural processing, washed processing, honey processing (which falls between natural and washed), wet-hulling, semi-washed, and semi-dry processing.

Natural Processing

This is a relatively ancient and low-cost processing method. Harvested coffee cherries are spread out on concrete patios or drying beds to dry naturally until the moisture content reaches about 12%, which takes about two to four weeks depending on the climate of the origin. Although the natural processing method is relatively simple, it has some disadvantages. Because it must be placed in direct sunlight, it has stricter requirements for climate and environment. If processed improperly, it can easily lead to defective beans, insect-damaged beans, rot, and mold problems, resulting in more flavor impurities.

Although naturally processed coffee beans have a higher defect rate, excellent natural coffee beans exhibit higher sweetness, a fuller body, and more complex aromas.

Washed Processing

This is currently a more common green bean processing method, and many specialty coffees use washed processing.

The harvested coffee cherries are soaked in water tanks for 24 hours. Mature cherries will sink, while unripe or overripe ones will float and can be removed. Machines are used to remove the skin and pulp, leaving only coffee beans wrapped in parchment. At this point, there's still a layer of mucilage on the outside of the beans, and the washing process is designed to clean off this mucilage. The mucilage has strong adhesion and must be placed in tanks for about 18-36 hours to ferment and break down the mucilage. The fermented beans are placed in washing pools and moved back and forth, using the friction between beans and the power of flowing water to wash the coffee beans until they are smooth and clean. After washing, the coffee beans are still in parchment and have a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to ferment and become moldy and rotten. The dried beans are then hulled to remove the parchment and silver skin.

Both natural and washed processing methods involve selection and grading processes to remove defective beans and ensure better quality before being sold worldwide.

Washed processing not only preserves the original flavor of coffee but also enhances brightness (acidity) and special fruit aromas. However, washed processing requires higher equipment costs and is quite labor-intensive, making production costs relatively higher.

Honey Processing

Honey processing involves removing the skin and pulp of the coffee while preserving the mucilage for drying. Based on the amount of mucilage retained, it's further divided into black honey, red honey, yellow honey, and white honey. Honey processing doesn't involve adding honey, so choosing this method doesn't necessarily increase the sweetness of coffee. In fact, the flavor of honey-processed coffee falls between natural and washed processing methods.

Which Processing Method Produces the Best Coffee Flavor?

As for which processing method produces the best coffee flavor, we're sorry, but FrontStreet Coffee cannot answer that. After all, tastes vary - some people like natural processing, some prefer washed processing, and others enjoy honey processing. There's no such thing as "better" or "worse" - only what suits your personal taste!

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