UNDERSTANDING THE BASICS OF COFFEE PROCESSING

There are several coffee processing methods, each of which can have a significant impact on the flavor profile of the resulting coffee. The main processing methods are as follows:

1. Washed (Wet) Process: In this method, the ripe coffee cherries are first pulped to remove the outer skin, and then the beans are fermented in water to remove the remaining mucilage before drying. This process typically results in a clean, bright, and acidic cup with a wide range of flavors, often showcasing floral, fruity, and tea-like characteristics.
2. Natural (Dry) Process: In the natural method, the coffee cherries are dried whole, allowing them to naturally ferment and dry with the fruit still intact. The dried cherries are then mechanically removed to reveal the beans inside. Natural processing tends to produce coffee with a heavy body, intense sweetness, and pronounced fruity, wine-like, or berry flavors. It can also exhibit some earthy or fermented notes.
3. Honey (Pulped Natural) Process: The honey process is a hybrid method that combines elements of both washed and natural processing. After pulping, some or all of the mucilage is intentionally left on the beans during drying, resulting in a sticky, honey-like layer. The coffee is then dried with this layer intact. Honey-processed coffees often have a medium body, balanced sweetness, and unique flavor profiles that can range from fruity and floral to caramel-like or nutty.
4. Semi-Washed (Semi-Dry) Process: This method falls between the washed and natural processes. After pulping, the coffee is briefly fermented, and then the remaining mucilage is mechanically scrubbed off before drying. The flavor profile can vary depending on the degree of fermentation and mucilage removal. It can result in a cup with medium body, balanced acidity, and a combination of characteristics found in both washed and natural coffees.
5. Wet-Hulled (Giling Basah) Process: This method is commonly used in Indonesia. After harvesting, the outer skin is removed, and the coffee is partially dried until it reaches a moisture content of around 30%. At this stage, the parchment is removed, and the coffee is further dried. Wet-hulled coffees often have a distinctive earthy, tobacco-like flavor, low acidity, and a full body.

Each processing method brings out different flavors and characteristics from the coffee beans, influenced by factors such as fermentation, exposure to fruit, or the duration of mucilage contact. It’s important to note that other factors such as coffee variety, growing conditions, and roasting also play significant roles in shaping the final flavor profile.