Coffee Processing Methods and Beyond Three Coffee Varieties

FrontStreet Coffee - Introduction to Coffee Processing Methods

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The most traditional method is the natural processing method; washed processing is commonly used in areas with more rainfall or where quality control and mass production are more prioritized; the semi-washed method, which is an environmentally friendly processing method between natural and washed, becomes honey processing after slight improvements. In recent years, increasingly novel processing methods have been used to enhance flavors, such as anaerobic processing; fermenting in rum barrels to obtain more wine-like aromas; or letting it rest in wine barrels, etc. Therefore, common methods include natural, washed, and semi-washed; less common ones include anaerobic, rum barrel fermentation, wine barrel resting, etc.

The oldest and most direct method is to dry coffee cherries in the sun. After about a week, the coffee cherries will darken, making it easy to remove the dried exocarp, pulp, pectin, and endocarp with machines. Finally, defective beans are picked out to complete the process. The advantage of natural processing is its low cost, and during sun exposure, the pulp and pectin ferment and infuse into the coffee beans, giving them higher fruity aromas, sweetness, and wine-like flavors, but with less fruit acidity.

Washed processing first removes irrelevant impurities from coffee cherries in a water tank, then uses a pulp remover to eliminate the peel and pulp. However, the pectin layer and endocarp still cannot be removed, so they are placed in fermentation tanks where microorganisms consume the pectin layer. After consumption, they are washed again with water, dried, and then the endocarp is removed with a huller to obtain coffee beans. Finally, defective beans are selected out.

The advantage of washed processing is that everything relies on machines and manual processing, with less impact from climate and stable quality - this is what people refer to as a very "clean and clear" taste. At the same time, due to different fermentation methods, there are more fruity aromas and acidity. Because the washing process doesn't involve pulp in fermentation, the coffee beans retain more acidic substances like malic acid and citric acid.

To address the issue of excessive water usage in washed processing and the problem of overly clean, characterless flavors, many places have adopted a processing method that "mixes natural and washed" methods, called semi-washed. After further improvements, semi-washed becomes honey processing! For example, Costa Rica is particularly skilled at using honey processing to enhance the flavor of coffee beans.

Semi-washed processing starts like washed processing, using water to remove impurities, peel, and pulp, but instead of using microorganisms to remove the pectin layer, a mucilage remover is used to eliminate the pectin, then it's sun-dried. After drying, the endocarp is removed with a huller. Finally, problematic raw coffee beans are selected out.

Honey processing doesn't use a mucilage remover to eliminate pectin; instead, it's directly dried in the sun. During this process, the pectin ferments, enhancing the flavor of the coffee beans. If only about 10% of the pectin is left for sun-drying, it's called "white honey processing" - the coffee tastes clean, more like washed processing. Leaving about 25% of the pectin for sun-drying is called "yellow honey processing" because the coffee beans will turn yellow. Leaving about 50% of the pectin is called "red honey processing"; leaving 100% of the pectin for sun-drying is "black honey processing." The more pectin left, the richer, more complex, and more varied the flavor, but it's also more difficult to process and requires longer drying time.

Honey processing is called so because the pectin layer is very sticky, like honey, not because we add any honey during the process. After drying, the pectin and endocarp are removed with a huller to obtain coffee beans, and after picking out defective beans, the process is complete.

The quality of beans is key to their variety. Different regions produce different varieties of beans, and different varieties have distinct flavors. Coffee growing regions around the world have their own unique flavors. Globally, there are conservatively estimated to be thousands of coffee varieties.

Knowledge Expansion: Sumatra wet hulling processing can adapt to rainy seasons and also produces unique earthy and herbal flavors, with a rich, mellow mouthfeel and less acidity.

In summary: FrontStreet Coffee is a research-focused coffee establishment, happy to share coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Every month, we have three coffee promotion events with significant discounts because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price - this has been our mission for the past 6 years!

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