Coffee processing is a crucial step in the production of coffee beans. The processing method used can affect the flavour and aroma of the final product. There are three primary coffee processing methods: washed, natural, and honey. In this blog post, we’ll explore the differences between these three processing methods and how they impact the taste of your coffee.
- Washed Processing Method:
Washed processing is the most common method of processing coffee beans. In this method, the coffee cherries are first sorted and then placed in water tanks to remove the fruit and mucilage from the beans. This process is known as wet processing. After the fruit and mucilage have been removed, the beans are then dried either using the sun or mechanical drying. This process is known as dry processing.
The washed method produces coffee beans that are clean, bright, and acidic with a balanced flavour. This method is used in countries such as Colombia, Kenya, and Costa Rica. It is ideal for beans that have a higher acidity level.
- Natural Processing Method:
Natural processing, also known as dry processing, involves leaving the coffee cherries to dry in the sun without removing the fruit or mucilage. The beans are then removed from the dried fruit and sorted. This process is popular in countries such as Brazil, Ethiopia, and Yemen.
The natural processing method produces coffee beans that are full-bodied, fruity, and sweet, with a lower acidity level. The flavour profile of natural coffee can vary depending on the climate and the duration of the drying process.
- Honey Processing Method:
Honey processing, also known as pulped natural processing, is a hybrid of the washed and natural methods. In this method, the outer layer of the coffee cherry is removed, leaving the mucilage intact. The coffee beans are then dried with the mucilage still attached. This process gives the beans a honey-like consistency, hence the name.
Honey processed coffee has a unique flavour profile that is a blend of the washed and natural processing methods. It is known for its sweetness and balanced acidity. This processing method is used in countries such as El Salvador, Costa Rica, and Nicaragua.
The coffee processing method used can significantly affect the taste of your coffee. Washed processing produces clean, bright, and acidic beans, natural processing produces full-bodied, fruity, and sweet beans, and honey processing produces a blend of both methods. Knowing the processing method used can help you choose the perfect coffee for your taste preferences.
At The Perfect Brew we regularly stock coffee processed with all three methods. Check out our current offerings of roasted beans and/or our selection of green beans.