How Many Coffee Bean Fermentation Methods Are There: A Comparison of Three Coffee Bean Processing Methods

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

FrontStreet Coffee - Introduction to Coffee Processing Methods

1. Natural Processing Method

Natural processing is a traditional coffee bean processing method where harvested coffee cherries undergo natural sun drying, sometimes supplemented with mechanical drying. The process is: Harvesting → Sun drying field (sun exposure) → Hulling machine (removing pulp, etc.) → Grading (electronic bean selector or hand sorting, screen methods, etc.) → Export.

Green beans processed using the natural method have a yellowish color, and coffee beans typically have a moisture content of around 11%-12%. The advantage is that naturally processed beans generally have better sweetness and body, with less acidity, which many coffee enthusiasts love. The disadvantage is that due to the use of manual and natural processing methods, natural processed beans may not look visually appealing, have inconsistent quality, and show significant variations.

2. Washed Processing Method

The washed processing method is currently the most popular processing method, with most specialty coffee beans choosing this approach. The washed coffee refinement process is: Harvesting → Water tanks (removing impurities and unripe beans) → Pulping machine (removing pulp and impurities) → Fermentation tanks (removing mucilage attached to the parchment) → Washing pools (selecting lightweight and hard beans) → Sun drying field (or drying machines) → Hulling machine (removing parchment) → Grading (electronic bean selector or hand sorting, screen methods, etc.) → Export.

Coffee beans processed using the washed method have a more uniform appearance, with fewer impurities and defective beans, and coffee beans typically have a moisture content of around 16%. The advantages are less off-flavors, clean taste, and bright fruit acidity; the biggest disadvantage is that coffee beans can easily acquire sour and astringent flavors during the fermentation process.

3. Honey Processing Method

Honey processing of coffee beans involves removing the skin and pulp, leaving a layer of sticky gelatinous substance coating the coffee parchment. This substance has extremely high sugar content and is commonly called "honey." With this honey layer intact, the wet coffee beans are placed on racks to dry, constantly turned to avoid contamination and mold damage, accelerating the drying process. This is the honey processing method for coffee. Honey processed coffee has lower acidity because it doesn't undergo fermentation, can present the original sweet flavors of ripe coffee fruits and berry aromas, and carries red wine undertones.

Knowledge point: Although coffee beans are called beans, they are actually the seeds of the fruit of Rubiaceae plants (coffee trees).

In Brief

FrontStreet Coffee is a coffee research institute dedicated to sharing coffee knowledge with everyone. Our毫无保留 sharing is aimed at helping more friends fall in love with coffee. Each month, FrontStreet Coffee holds three low-discount coffee events because FrontStreet Coffee wants to help more friends enjoy the best coffee at the lowest price—this has been FrontStreet Coffee's mission for the past 6 years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473