Before outlining the coffee processing methods we first need to cover a few points: coffee is a fruit, we refer to it as a cherry. The “beans” we grind, or that are pre-ground for us, is the seed of this cherry that was processed, dried, and roasted. Coffee is roasted using conductive and convective heat in most cases. Different flavors may be obtained from the same bean based on the application (intensity) and duration of conductive and convective heat during the roasting process.
Once coffee cherries are picked, processed, and dried they will remain shelf stable for up to a year under controlled conditions. Coffee processing methods will have a direct impact on the way that coffee can be roasted and the flavor notes coffees exhibit.
Coffee processing methods include:
- Washed Method – after coffee cherries are picked and sorted, a machine is used to remove the pulp/fruit and leaving a seed. The seeds are sent and agitated through a series of water raceways to wash off remaining pulp. Seeds are then set out on cement patios or raised netted beds (country dependent) to dry. The coffee seeds are turned at intervals to aid in the drying process. These coffees are the most consistent for moisture content, flavor, and present more batch to batch roasting uniformity.
- Honey Method – after coffee cherries are picked and sorted, a machine is used to remove a portion of the pulp/fruit and leaving a seed and a slight amount of fruit. Seeds are then set out on cement patios or raised netted beds (country dependent) to dry. The coffee seeds are turned at intervals to aid in the drying process. The remaining fruit will continue to disintegrate from the seed imparting unique flavors into the coffee seeds.
- Natural Method – after coffee cherries are picked and sorted the seeds are then set out on cement patios or raised netted beds (country dependent) to dry. The coffee seeds are turned at intervals to aid in the drying process. The fruit will continue to disintegrate from the seed over time imparting unique flavors into the coffee seeds. Natural coffees can be some of the most flavorful.
