How Coffee is Processed: The First Step to Great Flavor

Coffee processing is a crucial part of how the final cup tastes. The way the coffee fruit is removed and dried affects everything — from the flavor to the overall quality of your brew. Let's break it down in simple terms:

Dry Method

This is the oldest method of processing coffee. In the dry method, the coffee fruit is picked and spread out under the sun, fruit and all. The coffee is regularly raked to ensure even drying. This process can take anywhere from 10 days to 3 weeks. If the farm is large, machines may speed up drying. Afterward, the hard fruit husk is removed, leaving the coffee beans ready for roasting. When you hear “natural” coffee, it’s often dry-processed.

Wet Method

In this method, the coffee fruit covering the beans is removed before they’re dried. There are different ways to do this: one classic method is fermenting the beans, and a newer approach uses machines. The wet process is also known as “washed coffee.”

Fermentation and Washing

First, the skin is removed by machine, leaving the beans covered with a sticky residue. These beans are then put in tanks where fermentation begins. The natural enzymes and bacteria break down the sticky layer. There are two types of fermentation: wet fermentation, where water is added to the tanks, and dry fermentation, where beans sit in their own juices.

After fermentation, the beans are washed and dried. Sun-drying on open terraces or using mechanical driers are common ways to finish the process. At this stage, a thin parchment skin covers the beans, which is later removed. Some people also polish the beans for a shiny finish, but this is optional and can sometimes affect the taste.

Machine-Assisted Wet Processing

This is a quicker method where machines scrub off the sticky fruit residue instead of using fermentation. This method is great for reducing water waste, which can help with pollution, but some say it limits the coffee’s flavor by skipping the fermentation step.

Semi-Dry or Pulped Natural Method

Mainly used in Brazil and some parts of Sumatra and Sulawesi, this method involves removing the outer skin, but leaving the sticky fruit residue to dry on the bean. Later, machines remove this layer along with the parchment skin. This method results in a coffee that has some of the benefits of both wet and dry processing.

Why Does Coffee Processing Matter?

The method used affects the flavor. Dry-processed coffee tends to have a richer, more complex flavor. Wet-processed coffee is brighter and cleaner. Each method has its own way of enhancing or influencing the taste, and that's what makes coffee so interesting!

So, next time you're sipping your cup of coffee, you’ll know a bit more about the journey it took from cherry to your mug!