Which is Better: Sun-Dried or Washed Coffee Beans? Different Taste Profiles of Sun-Dried vs. Washed Coffee Processing Methods

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Introduction to Natural and Washed Processing Methods

Traditional Natural Processing Method

This is one of the fundamental processing methods for coffee cherries, also known as the natural drying or unwashed method. Particularly in Africa and other regions with limited water resources, this method is almost universally used. Coffee cherries are dried directly until completely dry, then the fruit skin and pulp are removed to obtain coffee beans. In the past, coffee farmers would dry these cherries on open spaces in their courtyards, which was rather crude and could easily lead to contamination by undesirable flavors. However, with advances in coffee production technology, some regions have begun using raised drying beds, which has significantly improved the reputation of naturally processed coffee.

Naturally processed coffee typically has a rich body and sweeter aromatics. Usually, once the coffee cherries are dried, they are placed in a huller to remove the fruit skin and pulp, directly yielding green coffee beans with their silverskin still intact, which are then sent to processing facilities for further grading and selection work.

Washed Processing Method

Step 1: Cleaning and Separating Coffee Beans

The harvested coffee cherries are placed in water tanks for cleaning, separating mature fruits from floating leaves, debris, underripe fruits, and overripe fruits.

Step 2: Removing Fruit Skin and Pulp

After cleaning, the coffee cherries are placed in a depulping machine to remove the fruit skin.

Step 3: Fermentation

After depulping, the coffee beans with parchment still have a layer of mucilage (also called "pectin") that cannot be dissolved in water. These coffee beans are piled up for fermentation, which rapidly breaks down the mucilage, making it easily washable with water. Wet fermentation can be done by adding water to submerge the coffee beans in fermentation tanks, or dry fermentation can be done without soaking. The fermentation duration depends on the temperature, coffee variety, quantity of coffee, and ripeness of the fruit. In most regions, fermentation averages 12-36 hours.

Step 4: Washing Parchment Coffee

Once fermentation is complete, the beans must be washed immediately with flowing water. Healthy, mature coffee beans will sink to the bottom of the water tank, while defective beans float to the surface. After the washing process, the coffee's endocarp (also called parchment) still remains.

Step 5: Drying

The washed parchment coffee needs to be dried, typically using open-air drying. The coffee beans need to be turned constantly to prevent unwanted fermentation. However, they should not dry too quickly - a gradual drying process is necessary, otherwise it will cause the coffee beans to crack and lose aromatic compounds.

Knowledge Point

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

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