Washed? Natural? What are coffee processing methods?
Do you ever come across coffee beans labeled "Washed," "Semi-Washed," or "Natural" when you're shopping?
These terms all refer to the processing methods used to remove the coffee seeds from the fruit and turn them into "green beans."
This time, we'll introduce how coffee is processed and how these methods affect the coffee!
After this process, the beans will still have a sticky substance called mucilage, which is removed in the next step.
2. Mucilage Removal by Fermentation
The beans, after mechanical pulp removal, are sent to water tanks where the mucilage is broken down by fermentation for about 12 to 72 hours.
After decomposition, the beans are washed by machine or other means to completely remove the mucilage.
This process is characteristic of washed coffee, creating a clear flavor and aroma.
3. Drying
The beans are dried for about a week in areas called patios, on raised African beds, or in drum dryers.
A patio at a processing plant operated by a cooperative in the Tarrazu region of Costa Rica, which Base Coffee employees visited previously.
African beds at the "Sol Naciente" farm in Costa Rica.
Drum dryer used by the Calderon family, famous coffee farmers in Costa Rica.
The beans must be continuously stirred on patios and African beds.
Once dried, only a slightly hard inner husk called "parchment" remains around the beans. Once this parchment is removed, the green beans are complete.
4. Hulling
After drying, the beans need to be rested with the parchment still on them.
Then they are sent to a hulling machine, and after hulling, greenish raw beans are produced.
Finally, any foreign matter mixed in during drying and any bad beans that got mixed in are removed, and the beans are bagged and shipped.
2. Drying
The beans are dried with the mucilage still attached. As a result, the dried beans retain brown or reddish spots.
Intentionally leaving the mucilage creates a unique flavor and sweetness.
Left: Semi-washed, Right: Washed
3. Hulling
Finally, the parchment and mucilage are removed, and the green beans are complete.
They are dried for about two weeks until the fruit shrivels and turns brown.
2. Hulling
After drying, the entire fruit is hulled, completing the process.
Ethiopia Alaka Washed
Ethiopia Alaka Natural
Because coffee is influenced by so many factors, I think focusing on processing methods and delving deeper into your preferences is one way to enjoy coffee!
Processing Steps
"Processing," the process of turning coffee fruit into green beans, involves various methods depending on the production region. These methods can be broadly divided into three main types:Washed
Semi-Washed
Natural
Let's take a closer look at the detailed processing steps for each.Washed
Also known as the wet method, this process, as its name suggests, uses a lot of water to wash away the pulp. The coffee has a clean and clear taste, and it is said to be the method that brings out the flavor of the beans the most. 1. Pulp Removal by Machine First, coffee cherries, from which impurities and unripe beans have been removed, are sent to a machine called a pulper to remove most of the pulp.
After this process, the beans will still have a sticky substance called mucilage, which is removed in the next step.
2. Mucilage Removal by Fermentation
The beans, after mechanical pulp removal, are sent to water tanks where the mucilage is broken down by fermentation for about 12 to 72 hours.
After decomposition, the beans are washed by machine or other means to completely remove the mucilage.
This process is characteristic of washed coffee, creating a clear flavor and aroma.
3. Drying
The beans are dried for about a week in areas called patios, on raised African beds, or in drum dryers.
A patio at a processing plant operated by a cooperative in the Tarrazu region of Costa Rica, which Base Coffee employees visited previously.
African beds at the "Sol Naciente" farm in Costa Rica.
Drum dryer used by the Calderon family, famous coffee farmers in Costa Rica.
The beans must be continuously stirred on patios and African beds.
Once dried, only a slightly hard inner husk called "parchment" remains around the beans. Once this parchment is removed, the green beans are complete.
4. Hulling
After drying, the beans need to be rested with the parchment still on them.
Then they are sent to a hulling machine, and after hulling, greenish raw beans are produced.
Finally, any foreign matter mixed in during drying and any bad beans that got mixed in are removed, and the beans are bagged and shipped.
Semi-Washed
Semi-washed, also known as pulped natural, is a processing method that intentionally leaves some mucilage, which is removed in the washed process, and uses less water. The coffee produced has a unique sweetness not found in washed coffee. 1. Pulp Removal by Machine Similar to washed processing, the pulp is removed by machine.
2. Drying
The beans are dried with the mucilage still attached. As a result, the dried beans retain brown or reddish spots.
Intentionally leaving the mucilage creates a unique flavor and sweetness.
Left: Semi-washed, Right: Washed
3. Hulling
Finally, the parchment and mucilage are removed, and the green beans are complete.
Natural
Natural processing is a traditional method where the coffee cherries are dried with the pulp still attached. The resulting coffee has an extremely fruity taste. 1. Drying The coffee cherries, with impurities removed, are dried as they are.
They are dried for about two weeks until the fruit shrivels and turns brown.
2. Hulling
After drying, the entire fruit is hulled, completing the process.
Let's Compare Coffees with Different Processing Methods!
The processing method greatly changes the taste of coffee. It's not possible to say which method is inherently better; it ultimately comes down to personal preference. At Base Coffee, we carry coffees from the same farm but processed with different methods, so we think you'll enjoy comparing their tastes!
Ethiopia Alaka Washed
Ethiopia Alaka Natural
Because coffee is influenced by so many factors, I think focusing on processing methods and delving deeper into your preferences is one way to enjoy coffee!