After a final sorting, the coffee is bagged in burlap and ready to ship. After the drying process, the coffee goes through a dry mill which removes the fruit and the parchment layer around the seed. It can take 3-4 weeks for the cherries to dry and the seeds inside to reach 11% moisture. The fermentation process happens as the cherries dry and takes constant attention. Often the drying process is on raised beds, which allows for airflow around the whole cherry. They are sorted and weighed before moving to the drying area. The cherries are picked ripe, which is important since the fruit itself imparts flavor during this process. This is the oldest method of processing coffee and is more ecologically friendly, as it does not require water. After the cherries have dried, the fruit is removed. Natural (or Dry) Process leaves the fruit on the seed for the duration of the drying process. To try a washed coffee for yourself, check out our Villager Blend. Washed process coffee is common in Latin American and African countries, and less common in Indonesia. In many of our washed coffees we taste cane sugar, chocolate, and fruit acidity. Some say that the washing process allows you to better taste the flavor of the coffee, as washing doesn’t impart a lot of flavors to the coffee. Washed process coffees typically have a “clean” flavor. The goal is to dry the seeds to 11% moisture after which it is bagged and ready to be shipped to the roaster. To ensure even drying, the coffee will be raked a couple of times per day. After the final sort, the seeds are laid out to dry, often on tarps, with diffused sunlight. Sometimes a producer will then sort the seeds again. This process is repeated a couple of times until the mucilage is removed. The seeds are submerged in fresh water and agitated. Fermentation will help soften the fruit mucilage stuck to the seeds so that it will be easier to remove when washed.Īfter fermentation, the washing begins. All coffee processing methods have at least some fermentation, and the washing process makes this step more moderate than other methods. Depulping still leaves layers of mucilage, which are fruit fibers clinging to the seed.Īfter depulping, the sticky seeds will usually go into a fermentation tank for 12-36 hours. This usually happens within 8-12 hours of harvest. After this initial sorting, the cherries go through a depulper, which removes the fruit from the seed. If so, the floating cherries will be removed. This test checks to see if there are any cherries that float in the water, which indicates a defect. Before the coffee is depulped, the cherries are rinsed and sometimes a producer will do a float test. The removal of the fruit layers is called depulping. Freshly harvested coffee is sorted for ripeness and the fruit is removed within 24 hours of harvest so the seeds can be dried. Washed Process is the most common method. Today we’ll be focusing on the three main methods used to process coffee: Washed Process, Natural (or Dry) Process, and Honey Process. In today’s innovative world, there are innumerable ways to process coffee including plenty of experimental methods. Processing refers to the steps taken to remove the fruit of the coffee cherry and to dry the seed (or bean) to prepare it for roasting.
First as a coffee cherry which is harvested and processed, then as a green coffee bean prepared for roasting.
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