Did you know that the coffee we enjoy throughout the day starts off as a cherry? And for that cherry to become a bean it must be processed. From the moment coffee cherries are harvested, they are put through a processing method that separates the bean from the fruit, shaping their flavour and aroma.
Below we break down the 3 main coffee processing methods - washed, natural, and honey - and explain how each one influences the taste and character of your favourite cup.
What is the meaning of Coffee Processing?
Coffee processing is the method used to remove the coffee bean from the harvested cherry, preparing it for roasting. This stage is extremely important as it determines the flavour, aroma, and quality of the final cup.
As with any pitted fruit, coffee cherries have a skin, pulp, and mucilage which surround the bean and must be removed after the cherry has been picked. The three main processing methods are washed (wet), natural (dry), and honey (semi-washed), each using a different technique to produce unique flavours.
In essence, coffee processing is the stage between farming and roasting, that affects how every bean tastes and performs when it’s brewed.
Washed (Wet) Processing
Also known as the wet method, this process focuses on clarity and brightness in flavour. Freshly picked coffee cherries are pulped, and the outer skin is removed. For the next 12-48 hours, the beans are fermented in water tanks to remove the remaining mucilage. Once the mucilage is broken down it is washed off with clean water, and the now clean beans are left to dry in the sun or mechanical dryers. The result - a clean, crisp cup with a lighter body and vibrant acidity.
Natural (Dry) Processing
This process is the oldest and most traditional of the methods and is often used in areas with a limited water supply. Whole coffee cherries are dried out on patios or raised drying tables for two to four weeks. During this time the cherries will be raked and turned to prevent mould and uneven drying. Once the process is complete, the outer layers are mechanically hulled away. Because the bean has remained in contact with the fruit throughout drying, it develops a sweeter, fruitier, and heavier-bodied flavour, often carrying notes of berries, wine, or chocolate.
Honey (Semi-Washed) Processing
The honey process is a combination of the washed and natural methods. Just like the washed process the coffee cherries are pulped leaving sticky mucilage on the beans, but unlike this method the mucilage stays on the bean as it dries in the sun. The mucilage left on the bean determines the “colour” of the process - white, yellow, red, or black. The more mucilage the sweeter and richer the flavour. Honey-processed coffees are the perfect blend of the clean brightness of washed coffees and the sweet fruitiness of naturals, offering a smooth, syrupy body and complex sweetness.
The Impact of Processing on Flavour
Coffee processing may just seem like a technical step, but it’s an art that influences every sip of coffee. The choice of method depends on climate, available resources, and desired flavour outcomes and understanding the complexity of these processes allows coffee drinkers to appreciate the journey from cherry to cup. To learn more, visit Inglewood Coffee Roasters today.