Coffee Processing Methods
Fall in love with the process and the result will come. – American motivational speaker
An important part of the story behind each cup of coffee – from harvest to enjoying the final drink – is the way the coffee beans had been processed from the cherry to the green beans that are going to be roasted.
Coffee ‘beans’ are – in fact – the seeds of the coffee fruits (cherries).
There are 3 main ways to process coffee seeds:
- Washed – The skin, pulp and the inner sticky, thin mucilage-layer of the coffee cherry are removed using water and fermentation.
- Honey (‘semi- washed’) – Only the skin and the pulp of the coffee cherry are removed. The coffee seeds are dried within the remaining sugary – honey- like – mucilage layer – the gluey substance that surrounds the coffee seeds.
- Natural – The seeds are dried within the Fruit . No layers are removed.
The way the coffee seeds are being processed has a crucial impact on the flavor profile of the final drink.
Processing methods differ by region and have been influenced by various different cultural traditions and environmental factors such as the availability of water.