Those who diligently follow our coffee blog will have already come across the different methods of coffee processing. You'll read about coffees being processed naturally, washed, or semi-washed – but what exactly does coffee processing mean? This week's blog post will explain what the different coffee processing methods mean and how they work. So, enjoy reading and let us know which coffee processing method you like best!
Before coffee processing - structure of a coffee cherry
To understand how the different coffee processing methods work and what steps are involved, we first need to look at the anatomy of a coffee cherry. It's not just pretty to look at, but also cleverly designed by nature to produce delicious coffee with a little help.
We begin inside: There are two coffee seeds, which we know as coffee beans. These two seeds are first encased by a silverskin and then by a parchment-like skin. This is followed by a jelly-like pectin layer, which is then surrounded by the pulp, the fruit's flesh. Finally, there is the outer skin.
Since processing must be relatively quick after harvesting to avoid fermentation or putrefaction (keyword fermentation - but more on that later!), various methods for processing coffee have been developed.
Natural - The dry processing of coffee
This method of coffee processing is particularly suitable for countries with low humidity and is also the most traditional and simplest method. The coffee cherries, including their pulp, are spread out in the sun on drying beds or directly on the ground and dried for a period of two to five weeks. Workers regularly turn the cherries to prevent mold and ensure they dry evenly to a moisture content of 12%. When the dried cherries are gently shaken, the seeds can be heard rattling. The remaining pulp and silverskin are then mechanically separated from the beans and packaged for further transport.
This method of processing coffee is very popular because the sweetness of the fruit pulp is absorbed into the coffee cherries during drying, contributing to a particularly fruity aroma.
Fancy trying a natural coffee? Then our coffee from El Salvador is just right for you. Here you can also read more about the special characteristics of coffee in El Salvador.
Washed - The wet processing of coffee
This method is significantly more complex than the natural processing of coffee. Therefore, many coffee farmers form cooperatives and share a wet mill. A wet mill consists of various machines to separate the coffee bean from the pulp. The process works as follows: First, the whole coffee cherries are placed in soaking tanks filled with water. The ripe cherries sink to the bottom and can be easily separated from unripe beans. In the next step, the soaked beans are "crushed" in a pulper, removing the outer skin and pulp. Removing the jelly-like pectin layer requires a bit more effort. This means the pulped beans undergo a controlled fermentation process. However, this fermentation is not excessive, as it would significantly affect the flavor. The beans are placed in a tank, the pectin layer begins to ferment and detach from the beans. The coffee farmer must quickly refill the tank with water to stop the process. The beans are then washed again to ensure complete removal of the pulp and pectin layer. Afterwards, the beans are sun-dried, just like in the natural processing of coffee. However, this process is much faster since the pulp has already been removed.
If you'd like to try wahed coffee, then our coffee from Rwamatamu PB in Rwanda is perfect for you. Here you can also learn more about the unique features of our Rwandan coffee!
Semi-washed - The semi-dry processing of coffee
This method of coffee processing is a combination of the previously described methods. The cherries, soaked in water, are again first placed in the pulper, which removes the outer skin and pulp. The coffee beans, still coated in the sticky-sweet pectin layer, are then placed on drying beds or designated areas to dry. Here, coffee farmers must pay even closer attention and turn the beans more regularly to prevent fermentation or mold.
But isn't there also fermented coffee?
Yes! These coffees are very special specialty coffees because the farmers need a great deal of knowledge and experience to produce them. In principle, the washed processing method is used. The coffee beans, roughly separated from the pulp, are then placed in a water tank and usually undergo a controlled fermentation of 12-16 hours. However, some coffee farmers are particularly experimental and extend this process to up to 120 hours. Fermentation can also be accelerated by applying heat or cold. These microlots are highly sought after by coffee lovers worldwide for their unique flavor! Anyone who now has a craving for fermented coffee absolutely must try our microlot from São Silvestre ! The beans were aerobically fermented for 24 hours, resulting in very special notes of toffee, blackcurrant, and grapefruit.
We hope you learned something new this week and now enjoy trying our specialty coffees even more! Enjoy, and let us know what you like best!
Your SIMON&BEARNS Team
Coffee processing - natural, washed or semi-washed?
Those who diligently follow our coffee blog will have already come across the different methods of coffee processing. You'll read about coffees being processed naturally, washed, or semi-washed – but what exactly does coffee processing mean? This week's blog post will explain what the different coffee processing methods mean and how they work. So, enjoy reading and let us know which coffee processing method you like best!
Before coffee processing - structure of a coffee cherry
To understand how the different coffee processing methods work and what steps are involved, we first need to look at the anatomy of a coffee cherry. It's not just pretty to look at, but also cleverly designed by nature to produce delicious coffee with a little help.
We begin inside: There are two coffee seeds, which we know as coffee beans. These two seeds are first encased by a silverskin and then by a parchment-like skin. This is followed by a jelly-like pectin layer, which is then surrounded by the pulp, the fruit's flesh. Finally, there is the outer skin.
Since processing must be relatively quick after harvesting to avoid fermentation or putrefaction (keyword fermentation - but more on that later!), various methods for processing coffee have been developed.
Natural - The dry processing of coffee
This method of coffee processing is particularly suitable for countries with low humidity and is also the most traditional and simplest method. The coffee cherries, including their pulp, are spread out in the sun on drying beds or directly on the ground and dried for a period of two to five weeks. Workers regularly turn the cherries to prevent mold and ensure they dry evenly to a moisture content of 12%. When the dried cherries are gently shaken, the seeds can be heard rattling. The remaining pulp and silverskin are then mechanically separated from the beans and packaged for further transport.
This method of processing coffee is very popular because the sweetness of the fruit pulp is absorbed into the coffee cherries during drying, contributing to a particularly fruity aroma.
Fancy trying a natural coffee? Then our coffee from El Salvador is just right for you. Here you can also read more about the special characteristics of coffee in El Salvador.
Washed - The wet processing of coffee
This method is significantly more complex than the natural processing of coffee. Therefore, many coffee farmers form cooperatives and share a wet mill. A wet mill consists of various machines to separate the coffee bean from the pulp. The process works as follows: First, the whole coffee cherries are placed in soaking tanks filled with water. The ripe cherries sink to the bottom and can be easily separated from unripe beans. In the next step, the soaked beans are "crushed" in a pulper, removing the outer skin and pulp. Removing the jelly-like pectin layer requires a bit more effort. This means the pulped beans undergo a controlled fermentation process. However, this fermentation is not excessive, as it would significantly affect the flavor. The beans are placed in a tank, the pectin layer begins to ferment and detach from the beans. The coffee farmer must quickly refill the tank with water to stop the process. The beans are then washed again to ensure complete removal of the pulp and pectin layer. Afterwards, the beans are sun-dried, just like in the natural processing of coffee. However, this process is much faster since the pulp has already been removed.
If you'd like to try wahed coffee, then our coffee from Rwamatamu PB in Rwanda is perfect for you. Here you can also learn more about the unique features of our Rwandan coffee!
Semi-washed - The semi-dry processing of coffee
This method of coffee processing is a combination of the previously described methods. The cherries, soaked in water, are again first placed in the pulper, which removes the outer skin and pulp. The coffee beans, still coated in the sticky-sweet pectin layer, are then placed on drying beds or designated areas to dry. Here, coffee farmers must pay even closer attention and turn the beans more regularly to prevent fermentation or mold.
But isn't there also fermented coffee?
Yes! These coffees are very special specialty coffees because the farmers need a great deal of knowledge and experience to produce them. In principle, the washed processing method is used. The coffee beans, roughly separated from the pulp, are then placed in a water tank and usually undergo a controlled fermentation of 12-16 hours. However, some coffee farmers are particularly experimental and extend this process to up to 120 hours. Fermentation can also be accelerated by applying heat or cold. These microlots are highly sought after by coffee lovers worldwide for their unique flavor! Anyone who now has a craving for fermented coffee absolutely must try our microlot from São Silvestre ! The beans were aerobically fermented for 24 hours, resulting in very special notes of toffee, blackcurrant, and grapefruit.
We hope you learned something new this week and now enjoy trying our specialty coffees even more! Enjoy, and let us know what you like best!
Your SIMON&BEARNS Team