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COFFEE PROCESSING METHODS
Coffee processing methods are the techniques applied at origin to transform coffee cherries into ready-to-export green beans. These methods, including washed, natural, and honey processes, play a crucial role in defining the coffee's final flavour profile. Each technique varies in how the coffee cherry's fruit is removed and how the beans are dried, directly impacting the taste and quality of the coffee. This glossary offers an overview of the different processing methods.
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.
