Introduction to Common Coffee Bean Processing Methods and Unheard Special Processing Techniques

Professional Coffee Knowledge Exchange

FrontStreet Coffee - Colombia Paradise Manor Red Plum Processing Method Introduction

Special Processing Methods?

This is a general concept, usually referring to the collection of all processing methods other than the traditional ones. The biggest problem, though, is that "traditional processing methods" is itself a vague term, with significant overlap between "traditional" and "special."

The intersection of "traditional" and "special" lies in fermentation.

Fermentation is an important hallmark of traditional processing. Until the past decade, as fermentation was studied further, people tried changing the fermentation conditions to get better results, and many processing methods that sound special emerged. In my view, though, merely changing the details of fermentation is not enough to earn the label special; at best it can be described as innovation based on tradition. In Western coffee circles, people focus more on fermentation itself and rarely debate whether something is special. So, in my view, special processing is limited to what goes beyond changing fermentation, which is to say: Special = All - Traditional - Fermentation = Exogenous additives.

Natural processed beans tend to have better sweetness and body with less acidity, but their quality is less stable and varies more. Because natural processing costs less, it is not only widely used in Ethiopia and Yemen but also commonly applied to the Robusta varieties grown in Africa and Indonesia.

The washed method removes impurities such as stones and debris as well as defective beans at each step, giving green beans a uniform appearance and generally recognized high quality, with trading prices higher than coffee processed by natural drying.

The advantage of honey processing is that it preserves the original sweet flavors of ripe coffee cherries best, letting the coffee display delicate brown sugar and nutty sweetness while berry notes support a red-wine-like aromatic base, which is considered a very elegant product.

The owner of Colombia's Paradise Manor enjoys innovation, and this time they have introduced another new processing method, trying new approaches on top of anaerobic processing.

Red Plum Processing Method (Colombia Paradise Manor): fermentation for 48 hours in an 18°C valve environment, followed by 48 hours of fermentation in 20-degree mucilage, first rinsed with 40-degree water, then thoroughly rinsed with 12-degree water, then controlled drying for 34 hours at 35°C and 25% humidity until the green beans reach 10-11% moisture content.

Conclusion

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FrontStreet Coffee Recommendation

Colombian coffee has a wide range of uses, working both in espresso blends and as a pour-over single origin, with some lots leaning fruity, others full-bodied, and others focused on aroma, so there is something for almost every taste.

Huila province, in the southern part of Colombia's central cordillera, is the country's most famous specialty coffee region. It is a hilly area ringed by mountains, planted above 1,500 meters, where the country's most important rivers meet and bring abundant water and humidity. To get to know the region, try FrontStreet Coffee's washed Huila, roasted medium-dark to bring out dark chocolate and nutty sweetness with a moderate crema and a full body; it works for pour-over and French press, and it also extracts well in a moka pot or an espresso machine, making Americanos and lattes with ease.

In the past, Colombian coffee was generally washed, but recent years have seen a wave of innovative methods. Anaerobic fermentation is a new kind of tasting experience, sometimes called carbonic maceration. Put simply, it is fermentation in a low-oxygen or oxygen-free environment, usually in a pressure-resistant stainless steel tank where temperature, time, pH, and other variables can be controlled. The best-known forms are anaerobic natural and anaerobic washed, and FrontStreet Coffee's Sidra uses the anaerobic natural method. After oxygen-free fermentation the coffee develops more tropical fruit aroma, and when roasted medium-light it works as pour-over, cold brew, drip bag, or moka pot, giving complex passion fruit, grape, apricot, and dried fruit flavors.

For anyone with a home espresso machine or a moka pot, FrontStreet Coffee's Premium Blend is a strong recommendation. Built for opening a coffee shop, it combines the creamy, nutty aroma of Brazilian coffee with the dark chocolate bittersweet character of Colombian coffee. Extraction shows a fine golden crema, and it pairs beautifully with milk for a rich, smooth latte, friendly to beginners and also usable as the base for Americanos, cappuccinos, and mochas.