Processing Coffee
Patrick Mundwiler
You may have noticed the line on the TCC bags that mention the processing method for that particular variety of coffee? Ever wondered what that means?
Coffee beans are the seeds of the berries (often referred to as cherries) of a coffee plant. The “processing method” refers to the steps taken by the coffee farmer to extract the coffee beans from the cherry, as well as the method used and amount of time taken to dry them.
The reasons why a farm may use one method over another can be related to tradition, necessity (i.e. weather and/or availability to water), or simply be due to experimentation and technological advancements. Regardless of the motives behind which process a farm uses, the impact a processing method has in defining the coffee’s flavor characteristics, mouth-feel, profile, etc. cannot be understated.
While there are many processing methods used throughout the world, there are two that are more common: washed (wet) process & natural (dry) process. We'll focus on these two methods, since most of the varieties offered by Town Crier's Coffee fall under these two categories. Additionally, many of the other methods are a mixture of both of these two.
I'll keep it short and sweet. If this piques your interest, or if you would like to learn more about other processing methods, I'll include a link to a resource where you can learn more on this subject.
Washed Process (also called wet process):
The cherry is pulped to remove outer skin.
Mucilage layer is removed, either by fermentation or mechanical means.
Beans are washed to remove any residual mucilage.
Beans are dried either mechanically for 1-2 days or in the sun on beds or patios for 3-16 days.
Profile: Acidic, clean, consistent and articulate flavors.
Natural Process (also called dry process):
Cherry is removed after drying. Beans are dried in the sun (up to 30 days) before the berry or pulp is removed by being husked or hulled off.
Fermentation occurs with berry and pulp still intact and with mucilage surrounding bean.
Profile: Fruity (often strong notes of blueberry or strawberry), winey flavors. Heavy, earthy body. Naturals often also have chocolate or nutty tones.
Generally speaking, washed processing provides a more consistent, "cleaner" and bold coffee and often requires an aggressive roast. Natural processed coffees tend be earthier, fruitier, sweeter and less acidic than washed coffees. Natural processed coffees require a more delicate roast with a lower charge temp and lighter roast.
If you are curious by nature, like I am 😊, this may have sparked your interest. If that's the case, you may want to check out the following links:
Coffee Processing
Coffee Bean
Coffee Production
While there are indeed other factors at play that can determine the end result of a coffee (soil, age of plant, roast and brew method to name a few), the processing method plays a vital role, arguably the most important role, in the midst of all the complexities of this cherished resource known as coffee ☕.