Hello, I’m Harry. It’s hard to believe that we’re already on our fourth session discussing coffee. If you’ve been following along with me, I hope your journey with Q.lab Coffee has been even more enjoyable.
Today, we’re diving into the fascinating world of coffee processing methods. Coffee is not just a simple beverage; it undergoes a complex series of processing stages that ultimately determine its final taste and aroma. After harvesting, coffee cherries are processed in various ways, each contributing to the unique characteristics of the coffee we enjoy. Let’s explore four prominent processing methods: Natural, Washed, Honey, and Anaerobic Fermentation.
1. Natural Processing
Natural Processing involves drying the coffee cherries whole, without removing the fruit pulp. This drying can occur under the sun or in the shade. The key feature of this method is that the pulp’s sugars and flavors are absorbed by the beans, resulting in a sweet, fruity taste and a full body. Natural Processed coffees often have higher caffeine content and can develop wine-like flavors due to the fermentation process. However, this method can lead to inconsistent quality and lengthy drying times. It is still commonly used in areas with water scarcity or by small-scale farmers.
2. Washed Processing
Washed Processing starts with cleaning the coffee cherries in water, followed by removing the pulp and skin using a pulping machine. The beans are then washed again to remove any remaining mucilage. After this, the beans are dried on patios until their moisture content is reduced to 10-12%. Washed coffees are known for their clean, bright flavors with a pronounced acidity, as they are less influenced by the fruit’s pulp. However, this method requires significant water use, making it challenging in regions where water is scarce.
3. Honey Processing
Honey Processing involves removing the fruit pulp but leaving some mucilage on the parchment before drying. This method is divided into three types based on the amount of mucilage left:
- Yellow Honey: Mucilage is partially removed and the parchment is sun-dried for 8-10 days, resulting in a yellow or golden color. This method produces a flavor profile close to washed coffees with strong acidity and grainy notes.
- Red Honey: About 50-75% of the mucilage is left, and the parchment is dried for 12-15 days, with regular turning of the beans. This produces a coffee with delicate acidity and sweetness.
- Black Honey: Most mucilage is left on the parchment, which is dried for over 30 days. This process is labor-intensive and time-consuming but results in a diverse range of flavors from floral to sweet.
4. Anaerobic Fermentation
Anaerobic Fermentation involves fermenting coffee beans in an environment devoid of oxygen, using only carbon dioxide. Special fermentation tanks are used to remove oxygen and introduce carbon dioxide, allowing for precise control over the fermentation process. This method can produce unique flavors that are not typically found in other coffees, such as peach or licorice. Anaerobic Fermentation coffees are often more expensive due to the specialized equipment and process involved. For instance, the Double Anaerobic Fermentation coffee from Colombia’s El Paraiso farm received high praise at the 2018 Colombia COE and attracted significant attention for its distinctive taste.
With these insights, I hope you find it even more enjoyable to explore our coffee profiles at Q.lab Coffee. Taking a brief journey through our café might be just the escape you need from your busy routine.
Thank you for joining me today. See you next time!
