How to Identify Coffee Bean Processing Methods by Sight? What's the Difference Between Natural and Washed Processing? What are the Characteristics of Honey Processing?

Coffee Identification Guide 2.0 is Here!!!

Two months ago, FrontStreet Coffee shared "How to Identify Coffee Bean Varieties Through Appearance," which received widespread acclaim!

However, merely knowing how to identify bean varieties obviously cannot satisfy everyone's desire for knowledge, especially since some people can distinguish processing methods at a glance! Don't worry, starting today you no longer need to envy others! Because FrontStreet Coffee is going to share—"How to Instantly Determine Coffee Processing Methods"!

The first thing we need to understand is the difference between natural and washed processing, as they are the two most widely used processing methods globally! Furthermore, most other processing methods are derived from natural and washed processing! For example, the more complex anaerobic fermentation processing methods are essentially based on natural or washed processing, with an added anaerobic fermentation step!

By the way, there's also a rather special regional processing method—the "Honey Processing" from Central America. This method was developed because local conditions couldn't meet the complete requirements for natural or washed processing, adapting to local circumstances (actually, washed processing was also developed because natural processing couldn't be used)!~ So next, let's briefly understand the processing流程~

Processing Flows

Natural Processing

Natural processing is the earliest developed method. After harvesting, coffee cherries are first selected, then the ripe cherries are dried under sunlight. During drying, they need to be constantly turned to ensure even drying. The drying time typically takes 3-4 weeks. When the cherry shell becomes hard and dark reddish-black, it indicates the moisture content of the raw coffee beans is in the 10%-13% range. At this point, hulling tools are used to remove the shell, and the process is complete!

Washed Processing

Washed processing also involves selecting ripe cherries after harvesting. The ripe cherries are then fed into machines to first remove the skin and pulp. The beans that have had their skin and pulp removed will still have some mucilage remaining.

After the hulling process is completed, people put these beans with mucilage into clean water for fermentation, letting them sit for 12-36 hours. During this time, abundant microorganisms in the fermentation tank will decompose the mucilage! After fermentation is complete, large amounts of clean water are used for washing, and finally the coffee beans are dried until their moisture content reaches 10%-13%, completing the process~

Honey Processing

In honey processing, mature coffee cherries are selected after harvesting, then machine-processed to remove the skin and pulp. Depending on the type of honey processing, different levels of mucilage are retained: White Honey retains 30%; Yellow Honey retains 40%-60%; Red Honey retains 70%-80%; and Black Honey retains 100%! They are then sun-dried, allowing substances from the mucilage to be absorbed by the raw beans. Drying time varies depending on the amount of mucilage retained, and finally they are dried to a moisture content of 10%-13%~

Appearance and Flavor of Raw Beans from Different Processing Methods

Natural Processed Raw Beans

Natural processed raw beans appear yellow-green in color, with a complete film (silver skin) on the surface, emitting slight fermentation notes, berry sweetness, and some grassy aromas.

Washed Processed Raw Beans

Washed processed raw beans appear blue-green in color. The surface has an incomplete film (silver skin), mainly emitting grassy scents and some citrus-like fruit aromas.

Honey Processed Raw Beans

Honey processed raw beans have uneven colors. Due to different levels of mucilage retention, colors vary accordingly—the more mucilage retained, the deeper the color. The surface has a relatively complete film (silver skin). In terms of flavor, the higher the mucilage content, the more pronounced the fermentation notes, along with some grassy scents and berry sweetness.

How to Identify Processing Methods in Roasted Beans

The reason FrontStreet Coffee first mentioned the processing流程 and raw beans is because they are closely related to the appearance of roasted beans!

Natural Processed Roasted Beans

Due to the natural processing method's ability to preserve the silver skin more completely, during the roasting process, the silver skin can detach entirely. When roasting is complete, we can see that in the crevices of most coffee beans, no silver skin remains—meaning no white lines, or the white lines are lighter in color!

Washed Processed Roasted Beans

Since washed processing doesn't preserve the silver skin completely, during the roasting process, it doesn't detach in one large piece like natural processed beans. Instead, it flakes off in small pieces. When roasting ends, we can see that almost all beans have a white line in the middle—this white line is formed by residual silver skin! The presence or absence of white lines is the best way to distinguish between natural and washed processing!

Honey Processed Roasted Beans

Honey processed raw beans also have relatively complete silver skin preservation, so after roasting, we rarely see white lines in the crevices of the beans. In terms of color, you'll notice that uneven shading is its main characteristic. During raw bean processing, the more mucilage retained, the deeper the color after roasting~

Anaerobic Processed Roasted Beans

As mentioned earlier, anaerobic processed beans have additional steps based on natural or washed processing. These beans, like honey processed ones, typically show varying color depths after roasting because each bean absorbed different amounts of substances. Therefore, when a bean has uneven coloration, besides possibly being honey processed, it might also be anaerobic processed. However, they're relatively easy to distinguish—anaerobic beans usually have more pronounced fruit fermentation notes. We can distinguish them from honey processed beans by smell, then determine whether they're anaerobic natural or anaerobic washed based on the presence or absence of white lines~

(No-prize guessing game: Which of the above is anaerobic washed, and which is anaerobic natural?)

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