Main Coffee Bean Processing Methods: Washed Processing Means Clean Coffee

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FrontStreet Coffee - Coffee Processing Methods Introduction

Washed Processing Method

After the cherries are depulped, fermentation follows, then at least three rounds of screening, leaving minimal residual pectin. This method has the shortest drying time of all, and it produces clean flavors, high acidity, and a low probability of defects.

Processing method: after harvesting ripe coffee cherries, they undergo [1 Floating selection] to remove floating dried fruits, then enter a depulper for [2 Depulping] to strip off the fruit skin and screen out unripe fruits. From there they go into fermentation tanks for [3 Fermentation] until the pectin fully breaks down, followed by [4 Washing channels] to rinse away the pectin. After the water is drained, the beans are moved to drying beds for [5 Drying] down to 12% moisture content, then [6 Collection and bagging] to await hulling and processing.

Natural Processing Method

Fermentation takes place inside the fruit skin. This is the most primitive way of processing coffee and the one with the most thorough fermentation, which also makes it one of the hardest methods to control precisely. It generates the highest amount of aldehyde and lipid aromatic compounds of any process.

The natural processing method is the oldest and most ancient coffee processing technique.

Processing method: after harvesting ripe coffee cherries, they undergo [1 Floating selection] to remove floating dried fruits, then are drained and moved straight to drying beds for [2 Drying] down to 12% moisture content, followed by [3 Collection and bagging] to await hulling and processing.

Because fermentation continues throughout the drying of the fresh cherries (fermentation inside the cherry), right up until they reach 12% moisture content, this method has the longest drying time and the highest degree of fermentation. It therefore produces more complex flavors and the most intense aroma. But the long drying time, with each cherry fermenting on its own, also makes it one of the most difficult methods to control and one of the most prone to flavor defects.

Honey Processing Method

Depulp, then dry with the pectin still on. It is called honey processing not because honey is used. The results typically show jasmine, floral, and vanilla-like aromas, combining characteristics of both the washed and natural methods while saving more water than washing does.

Honey processing sits between washed and natural in degree of fermentation. It is also known as semi-washed, semi-natural, or depulped natural processing, among many other similar names. The key to honey processing is drying with the pectin after depulping, so any process that includes that step is essentially honey processing.

Processing method: after harvesting ripe coffee cherries, they undergo [1 Floating selection] to remove floating dried fruits, then enter a depulper for [2 Depulping] to strip off the fruit skin and screen out unripe fruits. Once the residual cherry skins are removed, they are moved to drying beds for [3 Drying] down to 12% moisture content, followed by [4 Collection and bagging] to await hulling and processing.

Because honey processing ferments more than the washed method but less than the natural one, fermentation occurs together with the parchment and pectin during drying. The aroma carries more floral and vanilla-like fragrances while still holding on to the character of washed processing, which makes it a relatively balanced method.

Knowledge Point

Coffee beans are the fruit of the coffee tree, which belongs to the Rubiaceae family of perennial evergreen shrubs and small trees.

In summary: FrontStreet Coffee is a coffee research establishment dedicated to sharing coffee knowledge with everyone. We share without reservation simply to help more friends fall in love with coffee. We also hold three low-price coffee activities every month, because FrontStreet Coffee wants to provide the best coffee to more people at the lowest possible price. That has been FrontStreet Coffee's mission for the past 6 years.

FrontStreet Coffee Recommendation

Of all the processing methods above, the washed method is the one most responsible for the clean, transparent cup that specialty coffee has become famous for. If that clarity is what you look for, FrontStreet Coffee's washed selection is where to begin. The FrontStreet Yirgacheffe Gediding Cooperative bean is washed in the traditional way and, after a medium-light roast, unfolds into jasmine florals, bright citrus acidity, and light honey and green tea notes - equally at home as a pour-over, a cold brew, or an espresso.

For a bolder expression of the same approach, the FrontStreet Kenya Small Tomato leans on Kenya's habit of taking washing a step further with a double washed process, drawing out a vivid cherry tomato, smoked plum, snow pear, and black plum character lifted by yellow-sugar sweetness - juicy, clean, and unmistakably bright. And if you want to taste what a washed classic can do at its most balanced, the FrontStreet Jamaica Blue Mountain No.1 brings hazelnut, cream, chocolate, and caramel together with quiet, lingering sweetness.