Types of Coffee and Processes

Washed coffee has been the most used method for many decades. Ripe coffee cherries are separated from bad in water tanks. The good cherries get de-pulped which removed the outer cherry skin. They beans are then washed multiple times to remove all the mucilage from the beans. After that the beans are usually sun dried outdoors on patios until fully dry. This can take a couple of weeks. Washed coffee will not have as heavy of fruit flavor as natural, but is described as having a cleaner, brighter mouth feel. These coffees taste more like traditional coffee and have a higher acidity

This is the oldest coffee processing technique. This method leaves the beans inside the cherry as it undergoes the drying process. This can be dried under the sun as well as on raised beds under screens to extend dry time. To slow the drying process beans are sometimes dried in piles and slowly turned and rotated. Careful monitoring is needed to prevent mold or allow the cherries to ferment too much. Coffees processed with this method are often describes as sweet and fruit like. Heavy notes of berries and even wine or alcohol if heavily fermented. Natural processed coffees are very complex with a heavier body.

This process is much newer than traditional processes and originated in Costa Rica. It has since gained popularity. This process can be described in simple terms as a hybrid between natural and washed. The outer skin is removed but the inner layer of sticky mucilage is left on the bean. The beans are then dried in the sun or under silk screens while the mucilage is allowed to ferment. When dried the mucilage changed color similar to honey and the beans are stuck together. The amount of mucilage left on the coffee can vary among farms each with its own unique taste. This process is also more environmentally friendly as it can process coffee without using water. Honey processed coffee is sweeter than washed but also takes on the crisp consistent flavor or a washed coffee. Honey processed coffee tends to have more body as the mucilage adds weight and texture. The amount of mucilage left on the coffee indicates if it’s a white, gold, red, or black honey coffee.

This process is also known as semi-washed or Sumatra. Its primarily used in Indonesia. This was developed to dry beans more quickly in a rainy wet environment. Washed coffee still has a protective parchment layer called endocarp as it dried in the sun. With Wet hulled process the coffee is dried usually for a single day then ran through a machine to remove the parchment. It is then put back out to dry without the protective coating. This is why Sumatra beans have a unique blue color. The flavor of these beans is much more intense, bold and robust.

Anaerobic process involves fermenting coffee without oxygen. Coffee cherries are pulped and placed in sealed stainless steel tanks in the absence of oxygen. CO2 is pumped into these tanks which forces out the oxygen. This unique method allows for much experimentation and can yield a wide range of flavors, with no two being alike. It has also been hailed as the next big trend in specialty coffee processing. It makes for such a different taste than coffee allowed to ferment in an oxygen rich environment. First the pulped coffee in added to the bottom of the tank. Then the mucilage is spread over the coffee beans. The tank is then sealed and fermented anywhere from 24-72 hours while checking the acidity. One of the benefits of this process is the amount of control you can have on the fermentation that isn’t possible with normal processes. The coffee isn’t influenced by any outside environment conditions like air quality or temperature. The flavors of anaerobic are far fruitier than you would normally get from coffee. Additives can also be added during the process to impart even more flavor. These coffees are less bitter, sweeter, fruitier with complex flavor notes being much more prevalent in the cup.