Coffee processing methods and how they impact your coffee

The coffee beans you are about to order, started life as a fruit called a coffee cherry. The fruits are similar in appearance to berries that start out green, and as they ripen they turn redder. After being picked from the coffee plant, they are processed using a variety of methods.

In its simplest form, coffee processing is the method used to separate the coffee bean from the rest of the fruit. The below picture shows the anatomy of the coffee cherry with layers of pulp, skin, fruit, mucilage and a few other elements, which need removing before the bean can be dried and later roasted by Coffee Ritual Co.

There are multiple ways to go about coffee processing, each imparting a different cup profile on the coffee. Below are the three most common coffee processes that we will explain in more detail:

• Natural (also called dry process)

• Washed (also called wet processed)

• Honey (also called pulped natural)

Natural Process

The natural (dry) processing method is the oldest way of processing coffee. Natural processing involves drying whole coffee cherries with the fruit and mucilage surrounding the bean, left intact. Once the coffee cherry has been picked and sorted to remove under ripe cherries, they are taken to a drying area. They are placed on a surface, usually a patio, table or raised bed and left for a period of time to dry.

The coffee needs to be turned frequently during the drying stage to avoid the development of moulds and ensure an even drying. Once dry, and having reached a set moisture level, the coffee bean is removed from the rest of the cherry through a process called hulling. This is the final step of the journey before the beans leave the farm and can be exported to the roasters.

The natural process is common in regions where there is limited or no access to water or experience low levels of rainfall and humidity, such as Ethiopia and parts of Brazil. Less reliance on water and energy use means the cost on the environment is much lower compared with other processing methods.

The natural method tends to create a very bright, vibrant and intense cup. Often with a heavier mouthfeel, more body and fruit forward notes. This is because the bean has had more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean.

Shop our current natural coffees here.

Washed Process

The washed process is the most involved of all the three methods, but is seen as the easiest way to create consistent quality in coffee.

Once the coffee cherries have been picked and defective cherries removed, they are ready to be depulped. This is done using either a manual or electrical powered machine that squeezes the beans from the cherry. Once pulped, the beans are still covered in a layer of sticky mucilage. To remove this the beans are then placed in fermentation tanks for a certain period of time, typically between 12-36 hours. Producers are experimenting with the time spent in the fermentation tanks to affect the flavour profile of the coffee. After fermentation, the coffee is washed with clean water before being dried on patios, tables or raised beds.

Washed coffees are one of the most popular processes and are highly prized. It often gives the coffee a clean, crisp and medium bodied profile.

Shop our current washed coffees here.

Honey Process

Honey or pulped natural coffee processing, are terms that are sometimes used interchangeably. The country of origin and producer traditions often dictate whether the coffee is described as a honey or pulped natural. Central America was where this style of processing was first popularised.

The honey process is somewhat of an amalgamation of the natural and washed processes. The pulp (skin) and fruit are removed from the coffee cherry, leaving a thin layer of sticky mucilage which would be completely removed in a washed process coffee. The beans are then left out for a period of time to dry.

This method is more experimental than its counterparts, with producers experimenting with how much mucilage is left on the coffee bean before drying. This has led to a spectrum of colours used to describe different levels of honey processing, ranging from yellow to red to black. This is why you might see red honey process or yellow honey process referred to on a bag.

Honey processed coffees are often fruit forward, with a medium sweetness and body, showcasing the attributes of both washed and natural processing.

Shop our current honey processed coffees here.

So which process is best?

It is important to remember that the coffee processing method is not the only factor that influences the flavour and aroma of a coffee bean. Growing conditions, country of origin, type of bean, roast level and much more have an impact on flavour. We will discuss the why and how of these other factors in future blogs.