Resources

Washed coffee, also known as wet processed coffee, involves removing the cherry from the bean before drying. The cherries are typically mechanically de-pulped, then the remaining pectin is fermented and washed away. This process results in a clean and bright taste, with less fruity or fermented flavors. The washed coffee process is widely used in regions with access to ample water resources, as it requires a significant amount of water to wash away the remaining pulp and pectin. This process can also be more labor-intensive, as it involves more steps and careful monitoring of the fermentation process. Washed coffee is often favored by specialty coffee roasters and connoisseurs for its clarity and acidity, as well as its ability to showcase unique flavor notes from the coffee's origin. However, this process can also result in a loss of some of the natural sweetness and body of the coffee, as the fruit sugars are removed during processing. Overall, the washed coffee process is one of the most common and widely used methods for producing high-quality specialty coffee.

Natural Process, also known as "dry process," is a method of processing coffee cherries where the whole fruit is dried in the sun without the use of water or machines to remove the fruit. This method is one of the oldest ways of processing coffee and is still used in many regions around the world, particularly in countries such as Ethiopia, Brazil, and Yemen.

The process begins with harvesting ripe coffee cherries from the tree. After harvesting, the cherries are sorted to remove any under-ripe or overripe fruit. The sorted cherries are then spread out to dry in the sun. The cherries are turned regularly to ensure even drying. During the drying process, the coffee cherries lose moisture and the fruit begins to shrink, eventually exposing the green coffee bean inside. Once the cherries are dried, they are hulled to remove the dried fruit and reveal the green coffee beans. The green beans are then sorted and graded based on their size, shape, and quality.

Natural Processed coffees are known for their bold and fruity flavors with a heavier body and a distinct sweetness. When executed correctly, natural processed coffees can be of exceptional quality and offer a unique taste profile.

Honey process, also known as pulped natural process, is a coffee processing method that combines elements of both the washed and natural processing methods. In this method, ripe coffee cherries are picked and then de-pulped, which removes the skin from the cherries. In the honey process, the sticky mucilage or honey-like substance that covers the coffee bean is left intact. The coffee beans are then dried with the sticky layer still attached.

The result is often a coffee with a fuller body and sweeter, fruitier flavor notes.

The Termico process is a new, experimental coffee process invented by Luis Campos of Cordillera de Fuego. The process starts with cherries picked at their ripest, allowing them to have a high sugar content and thus feeding the Termico process. The semi-washed coffee is then heated with some of the coffee mucilage left on the bean. The exposure to the heat starts to breakdown the natural sugars of the coffee cherries, partially caramelizing them. This inventive process gives the coffee an exceptionally sweet and fruity flavor as well as a round and balanced cup.

The decaffeination process involves immersing the beans in water for expansion and preparation for caffeine extraction. They are transferred into a solvent which has natural compounds that bond with the caffeine, thus extracting it from the beans. Commonly used solvents include ethyl acetate, swiss water, benzene, and carbon dioxide.