COFFEE PROCESSING METHODS

Coffee processing refers to the methods used at origin to turn ripe coffee cherries into export-ready green beans. Each method, washed, natural, honey, or anaerobic, affects how fruit is removed and how the beans are dried, shaping acidity, sweetness, clarity, and body in the cup. Below is a simple breakdown of the main processing styles.

WASHED

Coffee cherries are pulped to remove the outer skin, and the beans are then fermented to remove mucilage. After fermentation, the beans are washed (hence the name) and dried. This process often results in coffees with bright acidity and clean flavours.

NATURAL

The whole coffee cherries are dried with the beans still inside. Once dried, the cherries are mechanically or manually removed, revealing the beans. This process imparts fruity and wine-like flavours to the coffee.

HONEY

The skin is removed from the coffee cherries, leaving some or all of the mucilage intact. The beans are then dried with this sticky layer, giving the coffee a unique sweetness. Depending on the amount of mucilage left, it can be categorized as white, yellow, red, or black honey.

ANAEROBIC

Coffee cherries undergo fermentation in an oxygen-free environment. This controlled process can result in complex and unique flavor profiles, as the absence of oxygen influences the fermentation.

DECAFFEINATED

Our decaf uses the Ethyl Acetate (EA) decaffeination process. This involves steaming green coffee beans, then using ethyl acetate—a natural compound found in fruits—to extract caffeine. The beans are steamed again to remove any remaining ethyl acetate. This method is known for preserving flavor compounds, resulting in decaffeinated coffee with a milder extraction process compared to some other methods.

coffee processing raw green coffee cherry