Coffee Bean Processing Methods: Three Major Categories - The Clean and Bright Acidity of Washed Coffee Beans

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FrontStreet Coffee - Introduction to Coffee Processing Methods

The harvesting time of coffee cherries varies across different countries and regions. Typically, coffee cherries are harvested about 7-8 months after flowering when they mature to a bright red color, known as "coffee cherries." Processing refers to the method of removing the outer skin, pulp, inner skin, silver skin, and other parts of the coffee cherry to finally obtain coffee beans. Generally, there are five methods to process coffee cherries into raw coffee beans:

Wet Process (Washed Method)

Washed beans account for approximately 70% of all coffee production. This technique was invented by the Dutch in the 18th century and is suitable for rainy regions. Coffee processed with the washed method has bright, clean flavors, stronger acidity, lighter body, and fewer impurities.

First, large amounts of water are added to the coffee cherries to wash away unripe fruits and impurities that float on the surface, effectively selecting the beans. Then a depulping machine removes the skin and pulp. The beans are then placed in fermentation tanks for 18-36 hours, allowing fermentation bacteria to dissolve the mucilage on the coffee cherry surface. After cleaning with clear water, they are dried in the sun for 1-3 weeks or machine-dried, followed by removal of the inner skin, hull, and silver membrane using a hulling machine. The process is quite complex.

Washed beans have a bluish-green color and attractive appearance. Coffee from Guatemala, Colombia, Blue Mountain, Kona, Kenya, Java, and Panama are all washed beans.

Dry Process (Natural Method)

Since the beginning of coffee drinking habits over a thousand years ago, Arabs have been processing coffee using this method. Natural process coffee has soft acidity and uniform bitterness, with a richer body.

The processing method involves drying coffee cherries on drying fields for 3-4 weeks, turning them evenly several times daily to ensure uniform heating. After drying, the coffee bean kernels separate from the outer skin, and then a hulling machine removes the pulp, skin, and other parts. Finally, screening completes the process.

Natural process beans have better flavor but are more prone to appearance defects. Coffee beans from Yemen Mocha, Ethiopia Harar, Brazil, and Sulawesi in Indonesia are often processed using this method.

Honey Process

The honey process is a raw bean processing method called Honey Process or Miel Process, producing what's known as Honey Coffee, particularly in Costa Rica and Panama.

The honey process is a processing method between the natural and washed methods. It allows coffee to retain the cleanliness of washed processing, although brightness decreases, but it increases the sweetness and caramel flavors of the coffee. Honey processed beans have an obvious sticky layer on their appearance. However, the honey process heavily depends on local climate conditions - the weather must be dry with sufficient sunlight, otherwise it's not suitable for the honey process.

Knowledge Point

The quality of coffee can vary according to factors such as altitude, latitude, and soil chemical composition. Coffee cultivation outside the correct range of factors will significantly change the final quality of the coffee.

In Brief

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