Introduction to Three Coffee Bean Processing Methods: How Does the Wet Processing Method Enhance Coffee Flavor?

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Introduction to Coffee Processing Methods

The coffee processing methods for world-class gourmet coffee are achieved through many different techniques. These processing techniques can be classified into three categories: wet processing (washed), dry processing (natural, sun-dried), and honey processing. Farmers choose the processing method that best suits their climate and capabilities - whether it's a long dry season or dry processing, or the need for ample water supply due to high tropical environments, as well as how much labor they can obtain.

Washed/Wet Processing

The washed processing method involves soaking coffee cherries and allowing fermentation to separate the pulp from the beans - or it can go through mechanical depulpers to remove the coffee fruit. Once the green coffee beans are removed, they are washed to remove residual substances and placed outside to dry on patios or raised beds. The resulting coffee has a flavor that is "cleaner" than other methods, with bright fruit acidity.

Dry Processing/Natural/Sun-dried

Naturally processed coffee is dried while the coffee beans remain surrounded by the dried coffee cherry, without any removal, allowing time for the natural flavors of the coffee fruit to impart themselves to the coffee itself.

Dry processed coffee tends to have a wide range of flavors, because due to the coffee fruit, the flavors are always pushed toward fruity and sweet notes. Dry processing is particularly prominent for coffees from Brazil, Ethiopia, and Yemen.

Honey Process

The pulped natural or "semi-dry" process involves removing different parts of the coffee fruit - it sits between wet and dry processing. Recently, these different levels have been called "black honey," "red honey," and "yellow honey" respectively - more coffee fruit left on the outside results in more caramelization and deeper colors. Conversely, less coffee cherry means less sweetness and lighter colors.

Knowledge Point

The quality of coffee can be changed according to factors such as altitude, latitude, and soil chemistry. Coffee cultivation outside the correct range of factors will greatly change the final quality of the coffee.

In Summary

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