Coffee Processing
From Cherry to Cup
Coffee cherries, the fruit of the coffee plant, bear a striking resemblance to conventional cherries. These fruits, when fully mature, display a rich red exterior, encased with a layer of flesh surrounding the coffee seeds within. While the flesh of the coffee fruit is seldom consumed, the true treasure lies in these seeds—the raw material for our beloved beverage.
Coffee Processing
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This process begins with the harvesting of ripe coffee cherries, followed by a series of carefully controlled steps designed to transform these seeds into consumable coffee beans. There are three predominant methods of processing coffee, each contributing uniquely to the flavor profile of the final product.
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Once processed, the seeds become what are known as 'green beans,' which are then roasted to perfection. This roasting process is pivotal, transforming the raw beans into the aromatic, flavorful coffee beans ready for brewing. Whether prepared in an espresso machine or using a pour-over method, the quality of the coffee is significantly influenced by the meticulous care taken during each stage of processing. It is this dedication to excellence that ensures each cup of coffee is as delightful as the last.
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The start of Coffee Processing involves selecting and harvesting only the ripest coffee cherries. After this initial selection, the cherries undergo different processing methods, which include the Washed Process, Honey Process, or Natural Process (Dry Process)
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1. The Wet Process
a coffee processing method involving water at every stage, can be summarized as follows:
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Selection: Coffee cherries are soaked in water; only those that sink, indicating they are high quality and free from defects such as rot or insect damage, are selected.
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Pulping: The outer skin and flesh of the coffee cherries are removed, leaving the coffee seeds encased in a mucilaginous layer.
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Fermentation: The mucilage-covered seeds are fermented in water for about two days, allowing specific microorganisms to develop, which significantly influence the coffee’s flavor profile. This step is crucial to what is known as the Washed Process.
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Washing: The mucilage is scrubbed from the beans and then thoroughly washed off.
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Drying: The beans are dried to a desired moisture content of 9-12%, being regularly turned to ensure even drying.
The Wet or Washed Process yields coffee with a clean, desirable aftertaste. Many note a distinct fermented aroma when the beans are lightly roasted, making it a standard method for producing high-quality coffee.
2. The Natural Process
Both very inexpensive and very high-quality coffees often use the Natural Process. Surprised? Here's why:
The steps for the Natural Process are:
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Harvest ripe coffee cherries (some operations sort by quality beforehand, others do not).
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Dry the cherries until the flesh and skin easily detach from the seeds, regularly turning them to prevent mold.
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Drying time ranges from 15-30 days.
The flavor and aroma of the Natural Process truly reflect the nature of the specific coffee, capturing distinct characteristics from its origin. This process does not involve washing with water, allowing the beans to fully absorb substances from the fruit, increasing their sweetness (similar to how dried fruit is sweeter than fresh fruit). This results in flavors of ripe fruit, dried fruit, or even wine-like notes. This method sounds great, right? That's why both Robusta, which isn't very expensive, and top-grade coffees costing thousands per kilo use this method. The Natural Process is simple and low-cost, which is ideal for lower-grade coffees that don't command high prices and want to avoid increased production costs. Conversely, top-grade coffees use this method to achieve the clearest possible character from the coffee. Thus, it's no surprise to see both the cheapest and the most expensive coffees utilizing the Natural Process.
2. The Honey Process
Some refer to it as the Semi-Washed Process, which is an intermediate method between the wet and dry processes. It is especially popular in Central America and involves the following steps:​
The flavor and aroma of the Honey Process are influenced by the fermentation of the seeds with the coffee fruit flesh, which allows the seeds to partially absorb the sweetness of the flesh. This results in a sweet aroma reminiscent of honey or fruit, which is the origin of the name "Honey Process." The taste is a balance between the Wash Process and the Dry Process. It retains the cleanliness of the Wash Process while also capturing the true character and flavors of the seeds from each specific location.
1. Soak the coffee cherries in water and then sort them.
2.Remove the peel from the sorted cherries.
3.Ferment the coffee seeds with the fruit flesh.
4.Dry the seeds in the sun with the mucilage on, without scrubbing it off.