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FrontStreet Coffee - Coffee Flavor Source

The flavor of coffee comes from several aspects: origin, coffee bean variety, processing method, and roasting. In this article, we'll help you understand how different processing methods of green coffee beans affect coffee flavor. Specialty coffee offers thousands of flavors, including floral, fruity, caramel, cream, chocolate, and more. We recommend interested friends to refer to the coffee flavor wheel.

Every cup of coffee you drink today is made from ground coffee beans. Coffee beans are actually seeds wrapped in plant fruits. Coffee cherries, which look very much like cherries, are also called Coffee Cherries. By removing the outer peel and pulp of the fresh fruit, we obtain the coffee beans we use.

The so-called coffee processing method refers to the steps from when ripe coffee fruits are picked from the tree to when they are placed in warehouses and prepared to be sent to green coffee bean traders. The most common processing methods are "washed," "natural," and "honey process."

The steps of the washed processing method include: putting coffee fruits in water to remove floating beans → passing the fruits through a depulping machine to remove the outer peel and pulp → placing them in fermentation tanks, where pectin (mucilage) undergoes fermentation with microorganisms until decomposition → washing the coffee beans clean, sun-drying or using a drying machine to reduce moisture to about 12% (at this point, the green beans are still wrapped in parchment) → hulling and bagging.

The steps of the natural processing method include: placing fruits on drying fields or African beds to dry, taking 2-4 weeks depending on local climate, during which fruits are constantly turned to prevent mold and ensure even fermentation → separating the outer peel, pulp, and coffee beans in a hulling machine, while also removing pectin and parchment hull (seed coat) → bagging.

Simply put, most high-quality coffee beans are processed using the washed method. Washed processed coffee beans have more noticeable acidity and cleaner flavors. In contrast, natural processed coffee has richer layers, generally higher sweetness than washed processing, with distinct mature fruit and fermentation flavors. However, natural processing is greatly affected by processing environment and technical level, so quality varies. Once fermentation flavors are not well-controlled, they can turn into foul smells, fermented tofu smells, moldy smells, etc., requiring stricter monitoring.

Honey Process: Due to this wonderful name, people often think coffee beans are soaked in sugar water or honey. Honey processing is a processing method that has become popular in recent years, first implemented in Costa Rica. It is generally considered a processing method between washed and natural, where varying degrees of pectin (mucilage) are retained on the surface of coffee beans during depulping. Because the beans become sticky, like honey, it's named honey processing.

In short: FrontStreet Coffee is a coffee research hall, happy to share knowledge about coffee with everyone. Our unconditional sharing is only to help more friends fall in love with coffee. Every month, there are 3 coffee activities with low discounts because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price. This has been FrontStreet Coffee's principle for 6 years!

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