First of all we should touch upon what exactly is coffee processing? 

Coffee, as many other cherries, has basic structure where a seed is covered by the parchment layer, pulp, and an outer skin. 

Coffee processing involves removing these outer layers to finally make the coffee seed available for roasting.

How these layers are removed and at what stages, is a key factor that gives coffee from various regions their distinctive tastes. The type of method applied to coffee processing in different regions depends on the environmental conditions and infrastructure available. 

There are primarily four types of coffee processing methods: 

1) Natural Processed
2) Honey Processed
3) Washed Processed
4) Wet-Hulled 

We outline these processes in brief below: 

1) Natural Processed
Naturally processed coffee is a standard processing method in regions with low rain volume or farmers who want to create a coffee with a substantial body and a ton of fruit flavors. To create a naturally processed coffee, the farmer will pick the coffee cherries and immediately dry them on raised beds or patios. The cherries will shrink like raisins and impart a fruity flavor into the seeds. Once this drying process is complete, the cherries are milled. The issue that can arise from this process is over-fermented coffee and other non-desirable flavors if not done properly and under the right conditions.

2) Honey Processed
To create a honey processed coffee, the mill first removes the seeds from the fruit, and then instead of soaking the beans to remove the mucilage, they put them right onto the drying beds or patios. With the mucilage still intact, sweet, mildly fruity flavor is imparted into the coffee beans. After the drying process, the coffees are milled further to remove the husk and then bagged up for shipping.

3) Washed Processed
Washed coffees have the two seeds (beans) removed from the cherry fruit; then they are soaked for some time in large baths to help the natural microbes eat away at the sweet, sticky mucilage layer surrounding the beans. Afterward, the coffee is washed in a machine or a large channel to clean off any remaining mucilage layer. Washed coffees tend to be clean, transparent, bright, and more delicate in flavor. Countries and regions that have access to an abundant amount of freshwater tend to focus on this process, and the majority of specialty coffee we consume is washed processed coffee.

4) Wet-Hulled
Depulping machines remove the seeds from the cherries. However, rather than move to drying beds, the cherries get stored in plastic tanks. The mucilage also remains on the seeds, and much moisture is retained. At this point, the mucilage has created a thick husk that encapsulates the seeds. They then go through a process called hulling to remove it, along with parchment (the dry flakes covering a bean) that surrounds the seeds, and laid out to dry afterwards.

The world of coffee if filled with possibilities where the processing methods can be varied to give distinctive flavor to every batch of coffee. We would love to share more in coffee in our upcoming posts. 

Cheers - Team Avancos