Introduction to Three Coffee Bean Processing Methods: Washed Processing Highlights the Original Flavor

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FrontStreet Coffee - Introduction to Coffee Processing Methods

Natural Process

The natural process is the oldest processing method. According to literature, as early as the 11th century, over 1000 years ago, Arabs began using the natural process to handle coffee cherries. Due to coffee's energizing effect, when coffee was introduced to the Western world from the Arab world, it was called "the wine of the Arabs."

The natural process reduces coffee's moisture content through extensive sun-drying. It is the oldest method among all coffee processing techniques, with its principles passed down since coffee entered large-scale production. To this day, a considerable portion of the world's coffee production still uses the natural process.

Honey Process

The honey process, also known as Honey Process or Miel Process, is called Honey Coffee—not because honey is coated on the coffee beans! The "honey" here refers to the mucilage layer of the coffee pulp. After harvesting, coffee cherries are processed through a pulping machine to remove the outer skin, leaving the pulp to sun-dry. This allows the sweetness of the pulp to enter the beans without requiring as much time as the natural process, making it a currently popular processing method.

Washed Process

The washed process is one of the more popular methods among the three major processing techniques, with most specialty coffee beans choosing this method. The washed process steps: bean selection → pulp removal → fermentation → washing → drying → hulling → sorting and grading → export.

Pros: Coffee beans processed through the washed method don't need to worry about mold issues, and the coffee quality is more stable.

Cons: The process is complex and requires a continuous supply of fresh water for washing, making it relatively expensive.

Flavor characteristics: Washed coffee is clean without off-flavors, with a refreshing taste. Coffee typically has bright acidity and fruit aromas. For example, Ethiopia and Kenya coffees have extremely clear flavor profiles.

Washed coffee is closely related to the inherent flavor of the coffee beans themselves. The origin and environmental conditions play a crucial role in enhancing flavor. Nearly 100% of washed flavor depends on the natural sugars and nutrients absorbed by coffee beans during their growth cycle. This method aims to taste the internal flavors of the coffee beans rather than the flavors attached to the bean surface.

Knowledge point: The honey process is divided into three types: yellow honey, red honey, and black honey.

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