Coffee processing methods.

I recently returned from a trip to Rwanda, where I had the pleasure of visiting He created the Coffee Project. At their plantation I also had the opportunity to learn more coffee processing methods, or natural, washed and honey.

After harvesting, coffee cherries need to be processed in order to make the beans suitable for roasting. Let's discover the coffee processing methods together.

The washed processing method.

The processing method begins with the selection and sorting of the ripe drupes. The cherries, after harvesting at the plantation, they are taken to the washing station and soaked in large tubs, where it is possible to make a first selection among the mature ones, unripe or with possible defects. The next step consists in pulping the ripe drupes using a machine also called a mill or pulping machine.. In order to decompose the residual mucilage, after pulping, the beans are sent into special channels, where is the coffee remains to ferment for a period that can vary from 8 all 72 ore. During fermentation, the enzymes present in the pulp attack the membrane that surrounds the beans, freeing them. At the end of fermentation, the beans are washed in running water to eliminate pulp and fermentation residues. I chicchi vengono poi asciugati al sole su degli “african beds”.

The washed method has some advantages over other coffee processing methods. In particular, the washed coffee:

• It has a cleaner and less bitter taste, thanks to the removal of the pulp and fermentation.
• He has a fuller body, thanks to the preservation of the membrane that surrounds the beans.
• It is easier to produce, as it requires less manpower.

Disadvantages of the washed method

The washed method also has some disadvantages, among which:

• It is more expensive than other processing methods, as it requires the use of water and machinery.
• It is more susceptible to contamination, as the beans come into contact with water.

The method of processing natural or dry coffee.

Coffee processed dry or with a natural method, it is a method of processing coffee beans which involves drying them with the cherry pulp still intact. This method is widely known for its simplicity and has been used for centuries in regions such as Ethiopia, Brazil and Yemen. It allows the coffee cherry flavors to infuse into the beans as they dry in the sun, resulting in a unique and distinct flavor profile. One of the things that makes natural coffee special is its flavor profile. The natural processing enhances the fruity and floral notes of the coffee, creating a cup of intense flavors and delicious aromas. It is not uncommon to smell hints of berries, chocolate and even wine in a great natural coffee. The natural sugars present in the coffee cherry caramelize during the drying process, giving a sweeter and more pronounced taste. Furthermore, natural coffee tends to have a fuller body and smooth mouthfeel. Prolonged contact between the beans and their cherry pulp allows for greater fermentation, giving the coffee a truly captivating richness and complexity. In addition to its exceptional taste, natural coffee has gained popularity due to its sustainability benefits. The natural processing method requires less water than other methods such as washed processing, making it an environmentally friendly choice. This is especially important in regions where water scarcity is a problem.

Advantages of the natural coffee processing method

• Taste: Natural coffee has a richer and more complex flavor than washed coffee. This is due to the fact that the pulp and mucilage remain on the beans during the drying process, giving it a more fruity and floral flavor.
• Sustainability: Natural coffee is a more sustainable processing method than washed coffee. This is due to the fact that it requires less water and less energy.
• Prezzo: Natural coffee is generally more expensive than washed coffee. This is due to the fact that it is more difficult to produce and has a flavor that is more appreciated by consumers.

Disadvantages of the natural coffee processing method

• Sensitivity to diseases: Natural coffee is more susceptible to disease than washed coffee. This is due to the fact that the pulp and mucilage remain on the beans during the drying process, offering a greater surface area for the growth of fungi and bacteria.
• Quality degradation: Natural coffee can degrade more quickly than washed coffee. This is due to the fact that the pulp and mucilage can ferment, giving the coffee an unpleasant taste.
• Production difficulty: Natural coffee is more difficult to produce than washed coffee. This is because it requires more careful drying to avoid fermentation.

Conclusion

The natural coffee processing method is a method that offers coffee with a rich and complex flavor. However, It is important to be aware of its disadvantages, such as sensitivity to disease, the degradation of quality and the difficulty of production.

The honey processing method.

Among the coffee processing methods, the process also called honey is a relatively new method, which has been developed over the last few decades. It is a middle ground between the washed method and the natural method.

In the honey method, the coffee cherries are harvested and then pulped mechanically, leaving a certain amount of mucilage on the peel, which is a viscous substance rich in sugars and acids. The mucilage is then removed through a drying process.

The amount of mucilage that is left on the beans determines the type of honey coffee obtained. If the mucilage is left for a short period of time, you get a yellow honey coffee. If the mucilage is left for a longer period of time, you get a red honey coffee.

The honey coffee method has several advantages over the washed and natural methods. First of all, it is a more sustainable method, as it requires less water and less energy. Secondly, honey coffee has a more complex and aromatic flavor, thanks to the presence of mucilage.

Advantages of the honey coffee method

• Sustainability: The honey coffee method requires less water and less energy than the washed and natural methods.
• Taste: Honey coffee has a more complex and aromatic flavor, thanks to the presence of mucilage.

Disadvantages of the honey coffee method

• More complicated: The honey coffee method is more complicated to perform than the washed and natural methods.
• More expensive: Honey coffee is more expensive to produce than washed and natural methods.

Conclusion

The honey coffee method is a coffee processing method that is becoming increasingly popular. It is a sustainable method and produces a coffee with a complex and aromatic flavour.