Several Common Coffee Bean Processing Methods: The Natural Process is So Simple and Crude

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FrontStreet Coffee - Introduction to Coffee Processing Methods

Washed Process

Washed coffee accounts for 35% of exports. High-quality washed coffee is processed from freshly picked, fully mature fruits, with careful harvesting and close monitoring by professionals. After sorting and cleaning, the coffee beans are pulped on the same day of picking, then fermented, washed, dried, and hulled. During the washing process, the fruit's skin and pulp are separated from the coffee beans using special pulping machines. The coffee beans then enter fermentation tanks for processing, which causes the mucilage to lose its stickiness. The sugars in the mucilage are broken down during the fermentation process.

Depending on the fermentation method, the fermentation time typically ranges from 12 hours to 6 days (some growers use sprinkler systems to ferment coffee beans, usually lasting several days). Determining when to stop fermentation is extremely important. Once coffee is over-fermented, its flavor becomes overly acidic. Once the sticky substances in the mucilage are completely broken down, they are rinsed away with large amounts of water. The processed coffee beans maintain a humidity level of about 12%. The washed process yields good body, high aroma, and vibrant acidity.

Natural Process

Natural coffee accounts for 65% of exports. This processing method has the simplest procedure. After picking, the fruits begin the sun-drying process without any treatment. This is the oldest existing processing method. Mainly harvested by families, the red coffee beans are placed on cement floors or high tables to dry to about 11.5% humidity, then hulled and cleaned. The drying process typically lasts about 4 weeks. The processing method must be very rigorous to ensure that the coffee doesn't lose any of its flavor. The natural drying method requires extremely dry local climate. Natural processed beans have complete natural body, gentle aroma, and more mucilage.

Honey Process

Because the mucilage on the surface of coffee beans is extremely sticky and high in sugar content, it is commonly called "honey." During the honey processing, some or all of this "honey" remains on the coffee as it dries. After the coffee cherries are picked, sorted, and depulped (removing fruit flesh and skin), they are placed on drying beds for drying. Because the mucilage on the surface of coffee beans is extremely sticky and high in sugar content, it is commonly called "honey." During the honey processing, some or all of this "honey" remains on the coffee as it dries.

After the coffee cherries are picked, sorted, and depulped (removing fruit flesh and skin), they are placed on drying beds for drying. Because the mucilage dries quickly, the coffee beans undergo almost no fermentation during the drying process. Coffee processed with this method has slightly higher acidity than fully natural coffee but much lower than washed and natural processed coffee. Based on the amount of mucilage remaining (40%-100%), honey processing is divided into four levels: 40%, 60%, 80%, and 100%. Of course, some growers intentionally remove some mucilage to ensure that the coffee doesn't become fruity due to fermentation during the drying process.

Knowledge Point

The best crops are grown in regions with higher altitude, fertile soil rich in phosphorus, nitrogen, potassium, and moderate climate.

In Summary

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