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There are a few different processing methods when it comes to coffee, with the most popular being Washed and Natural, closely followed by Honey (a combination of the two) and various methods of Extended Fermentation and Maceration becoming more fashionable.
All of these processes simply refer to the way the coffee bean is removed from the coffee cherry, and each method will impact the final coffee's sweetness, acidity, and body.
Each coffee will be processed in the country where the coffee plants were grown in and harvested, most often in a processing plant on the same land.
Coffee producers will choose a processing method based on the resources available to them, as well as the flavour profile they want to achieve that complements the coffee in a way that will sell best.
Washed coffee is a method that involves literally washing the coffee beans to remove all of the outer layers, such as the fruit and mucilage.
Also known as the Wet Process, Washed coffees tend to have a cleaner and more delicate taste, with a light body and bright acidity. Here is the washed coffee bean process:
First, the ripe coffee cherries are carefully harvested; quality coffee starts with picking only the best cherries. The harvested cherries are placed in a water tank to separate the ‘good’ cherries from the ‘bad’ ones.
The ripe cherries sink, while the unripe or defective ones float and are removed. Up until recently, the unripe cherries would simply be disposed of, but with more experiments in processing, we can now use these too. In the case of washed coffee, however, only the ripe cherries can be used.
The cherries are then put through a de-pulping machine to remove all the skin, mucilage and fruit of the cherry.
In a lot of cases, the de-pulpers are manual machines in which farm workers will use a simple wheel mechanism to pass the coffee beans out of the fruit through perfectly measured holes. Electric-powered de-pulping machines are now being used more regularly too.
After this, coffee producers remove the sweet, sticky mucilage surrounding the beans by fermenting the coffee in tanks for 12-36 hours, though many experiment with varying fermentation times to influence the final flavour profile.
Once fermented, the coffee is thoroughly washed with clean water before being dried on patios, tables, or raised beds.
Washed coffee beans typically have a cleaner and brighter flavour profile. The washing process allows the intrinsic qualities of the bean to shine through, often resulting in a more acidic and complex taste.
This is reliant on great farming practice, as the tasting profiles will come from the growing of the coffee itself and will not have flavours imparted on it by the outer fruit like it does with the Natural process.
In very simple terms, you’re tasting everything from the inside, nothing from the outside!
In contrast to the washed process, the natural process involves drying the whole cherry without removing the fruit layer.
This method can produce a sweeter flavour but may result in more variability in quality. The extended contact with the cherry during drying imparts unique flavours, resulting in a fuller body and more pronounced fruity notes.
The honey process for coffee is a unique post-harvest processing method that falls between the washed and natural processes. This process is known for producing coffee with balanced sweetness, fruitiness, and body.
Ripe coffee cherries are picked, typically when they are bright red and fully mature. Selective harvesting is essential to ensure optimal sweetness and quality.
After harvesting, the outer skin (or pulp) of the cherry is removed, exposing the mucilage-covered coffee bean.
However, unlike the washed process where the mucilage is entirely removed by fermentation, in the honey process, a portion of the mucilage is intentionally left on the beans.
The amount of mucilage left on the beans determines the type of honey process:
The beans, still coated with mucilage, are spread out to dry, typically on raised beds or patios.
The drying process can take anywhere from a few days to weeks, depending on the level of mucilage, weather conditions, and the desired outcome.
Regular turning is required to ensure even drying and prevent mould. During the drying phase, natural fermentation occurs within the remaining mucilage. This fermentation contributes to the coffee's flavour profile, enhancing sweetness and fruity notes.
Once the beans have reached the appropriate moisture level (usually 10-12%), the dried mucilage and parchment layer are removed or hulled, revealing the green coffee beans, ready for roasting.
The honey process typically produces coffee with enhanced sweetness and fruit-forward notes but with a more balanced acidity compared to the natural process.
Coffees processed using the honey method tend to have a medium to full body, a pleasant creamy texture, and flavours like caramel, red fruits, and honey itself.
This method is popular in countries like Costa Rica and El Salvador, where coffee producers are looking for innovative ways to create distinctive, flavourful coffees.
I personally love a washed coffee as there is tea-like quality, floral, and smoothness that I enjoy - especially when drinking it black.
I understand that a lot of coffee-producing countries have limitations with fresh water so Natural coffee is not to be frowned upon at all, especially when I crave a beautiful sweetness and creaminess in my cup!
Quite often I choose a natural coffee from Ethiopia and a washed one from Colombia but I will happily alternate through the week!
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