An Introduction to Three Coffee Bean Processing Methods - Every Step in the Washed Process is Crucial

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FrontStreet Coffee - Coffee Processing Methods Introduction

Wet Process (Washed Processing)

A processing method that uses water. Next, we will explain semi-washed processing methods, which also use water, so wet processing is also known as "Fully Washed" to distinguish it. Washed processing first uses a machine called a "Pulper" to remove the peel and pulp of the coffee fruit. However, the pulper cannot completely remove the mucilage attached to the parchment, so the fruit is placed in a large water tank to soak for about a night. In this way, the fermentation of microorganisms in the water can decompose the mucilage, and then the smooth surface is cleaned, allowing the raw beans wrapped in mucilage to be obtained.

The raw beans at this stage are called "parchment coffee," and beans are generally stored in this form. After that, the thin shell (film) of the parchment is removed, and they can be exported. After the pulper was invented in the 1850s, washed processing began to be used in Caribbean regions and later became the mainstream processing method worldwide.

Natural Processing

Natural processing is a primitive processing method originating from Ethiopia. The coffee pulp remains on the beans, and almost nothing is damaged during the coffee drying process. Although it requires less investment, it still requires certain climate conditions to ensure that the pulp and seeds are dried in a timely manner.

Over time, natural processing has been considered a lower-quality processing method because it cannot guarantee the consistency of coffee flavor. This inconsistency is usually the result of the interaction between unripe and ripe coffee cherries.

However, many believe that natural processing actually has the potential to create the most delicious coffee—its comeback is imminent. If consistency can be achieved, natural coffee can have clear flavor characteristics like washed coffee, while also offering some more interesting aromas.

Honey Processing

If processed correctly, honey-processed coffee beans taste as if someone has added honey and brown sugar to the coffee—although the name actually comes from the sticky texture of the coffee beans during processing. In many ways, honey processing is介于 washed and natural processing: it has fruitiness, but not as exaggerated as some natural coffee beans. Its acidity is usually rounder than washed coffee beans, with strong sweetness and complex texture.

Honey processing is closely associated with Costa Rica. In recent years, honey processing has developed a series of processing methods: yellow honey, red honey, gold honey, black honey, and white honey. This reflects the impact of this processing method on coffee flavor and overall characteristics. This is likely a highly scientific process that can affect the sweetness and body of coffee by controlling the amount of mucilage. Typically, the more mucilage left on the beans, the stronger the sweetness.

Knowledge Point

Coffee beans are the fruit of the coffee tree, which is a perennial evergreen shrub or small tree belonging to the Rubiaceae family.

In Summary

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