A natural processed coffee, also referred to as dry processed, is a traditional yet common way to process coffee today. Originating in Ethiopia, it involves drying out the entire freshly picked coffee cherry with the seed still inside. To do this, coffee producers take all of the cherries and place them on drying beds in the sun. These beds either consist of patios or raised drying tables. Throughout the course of 3-6 weeks, the coffees will ferment, as producers rake these cherries and rotate them to prevent spoiling. During this time, the sugars and mucilage will latch onto the seeds, which develop flavours and make them sweeter. Once the coffee is dry, a machine separates the pulp and the skin from the seed.
A natural processed coffee, also referred to as dry processed, is a traditional yet common way to process coffee today. Originating in Ethiopia, it involves drying out the entire freshly picked coffee cherry with the seed still inside. To do this, coffee producers take all of the cherries and place them on drying beds in the sun. These beds either consist of patios or raised drying tables. Throughout the course of 3-6 weeks, the coffees will ferment, as producers rake these cherries and rotate them to prevent spoiling. During this time, the sugars and mucilage will latch onto the seeds, which develop flavours and make them sweeter. Once the coffee is dry, a machine separates the pulp and the skin from the seed.
A natural processed coffee, also referred to as dry processed, is a traditional yet common way to process coffee today. Originating in Ethiopia, it involves drying out the entire freshly picked coffee cherry with the seed still inside. To do this, coffee producers take all of the cherries and place them on drying beds in the sun. These beds either consist of patios or raised drying tables. Throughout the course of 3-6 weeks, the coffees will ferment, as producers rake these cherries and rotate them to prevent spoiling. During this time, the sugars and mucilage will latch onto the seeds, which develop flavours and make them sweeter. Once the coffee is dry, a machine separates the pulp and the skin from the seed.
Natural coffees result in heavy bodied cups of coffee, with deeper and complex tasting notes due to that time spent developing extra flavours. This development comes from the way that the seeds ferment differently, since they dry with the full cherry still intact. A dry processed coffee is juicy, syrupy, and well worth the extra effort.
Unlike dry processed coffees, washed processed coffees are called the opposite-wet processed! In this scenario, machines called de-pulpers remove the seeds from the cherries before drying them. However, it is not just any cherry that gets seed removal. These cherries must have the perfect amount of ripeness to make sure they are sweet enough, and go through a sorter for density. Once these de-pulpers remove the skin and pulp from the seeds, the seeds go into tanks full of water. The water ultimately washes the rest of the mucilage and fruit caked onto the seed. Finally, the seeds go onto beds in the sun to dry out.
Unlike dry processed coffees, washed processed coffees are called the opposite—wet processed! In this scenario, machines called de-pulpers remove the seeds from the cherries before drying them. However, it is not just any cherry that gets seed removal. These cherries must have the perfect amount of ripeness to make sure they are sweet enough, and go through a sorter for density. Once these de-pulpers remove the skin and pulp from the seeds, the seeds go into tanks full of water. The water ultimately washes the rest of the mucilage and fruit caked onto the seed. Finally, the seeds go onto beds in the sun to dry out.
Unlike dry processed coffees, washed processed coffees are called the opposite—wet processed! In this scenario, machines called de-pulpers remove the seeds from the cherries before drying them. However, it is not just any cherry that gets seed removal. These cherries must have the perfect amount of ripeness to make sure they are sweet enough, and go through a sorter for density. Once these de-pulpers remove the skin and pulp from the seeds, the seeds go into tanks full of water. The water ultimately washes the rest of the mucilage and fruit caked onto the seed. Finally, the seeds go onto beds in the sun to dry out.
Washed processed coffees have cleaner, more crisp tasting notes than dry processed coffees. The body of a brewed washed coffee is lighter. There is typically more brightness as well, because of a cleaner acidity that balances out the sweetness of the coffee. They are still just as fruity as natural coffees, but the flavour notes will be easier to differentiate.
Honey processed coffee involves a combination of both the natural and washed methods. It is a rare and demanding method, and not as commonly practiced as the previous two. However, it produces a unique cup of coffee, with flavours similar to both of the previously described processing methods. During honey processing, a de-pulper removes the seed from the cherry before it dries out. However, it does not go into a washing tank to get rid of the mucilage. That mucilage, which is what the honey refers to, stays on the seed as it dries in the sun afterwards. The amount of mucilage left behind determines the sweetness, and there are even machines to control the amount on the seed. The seed then finishes out drying on the bed, and also gets raked and rotated.
Honey processed coffee involves a combination of both the natural and washed methods. It is a rare and demanding method, and not as commonly practiced as the previous two. However, it produces a unique cup of coffee, with flavours similar to both of the previously described processing methods. During honey processing, a de-pulper removes the seed from the cherry before it dries out. However, it does not go into a washing tank to get rid of the mucilage. That mucilage, which is what the honey refers to, stays on the seed as it dries in the sun afterwards. The amount of mucilage left behind determines the sweetness, and there are even machines to control the amount on the seed. The seed then finishes out drying on the bed, and also gets raked and rotated.
Honey processed coffee involves a combination of both the natural and washed methods. It is a rare and demanding method, and not as commonly practiced as the previous two. However, it produces a unique cup of coffee, with flavours similar to both of the previously described processing methods. During honey processing, a de-pulper removes the seed from the cherry before it dries out. However, it does not go into a washing tank to get rid of the mucilage. That mucilage, which is what the honey refers to, stays on the seed as it dries in the sun afterwards. The amount of mucilage left behind determines the sweetness, and there are even machines to control the amount on the seed. The seed then finishes out drying on the bed, and also gets raked and rotated.
The flavour components of honey coffees are varied and complex. Like washed coffees, they have cleaner bodies than natural coffees. Honey processed coffees also have richer notes of syrupy sweetness thanks to the left-over mucilage. There is more pronounced acidity as well, but more mellow than washed processed coffees.
About
Origins hand selects only the finest high scoring beans from the best ethical & sustainable micro-lots & single-estate farms, & locally roasts them to lock in the freshness and quality that your customers deserve.
Connect
Unit 619b Northern Extension,
IDA Industrial Estate,
Cleaboy Road,
Ireland X91 NF88
t: 051 875953
About
Origins hand selects only the finest high scoring beans from the best ethical & sustainable micro-lots & single-estate farms,& locally roasts them to lock in the freshness & quality that you derserve.
Connect
Unit 619b Northern Extension,
IDA Industrial Estate,
Cleaboy Road,
Waterford, Ireland
t: 051 875953
