One of the most defining factors to the taste of your coffee is how your coffee was processed, in this article we will dissect what coffee processing is, why coffee processing is used and how processing effects the flavours of the final cup.

What is Coffee Processing?

Coffee processing is the method of transforming the freshly harvested coffee cherrie into stable, green coffee beans ready for export and roasting. The primary objective of coffee processing is to effectively separate the coffee bean from the cherry, reduce moisture content, and alter the coffees flavours once brewed.

Why Do We Process Coffee Differently?

Coffee processing methods vary dramatically across different coffee-growing regions. Factors such as local climate, available resources, and traditional practices influence how coffee is processed. For example, regions with abundant water resources might prefer the washed (or wet) process, while arid areas might opt for dry (or natural) processing to conserve water consumption.

Different environments and resources are only one deciding factor for coffee processing, flavour is another huge factor for consideration. Certain flavour profiles and characteristics can be reached by processing coffees differently and allows coffee producers to enhance these specific flavour characteristics through coffee processing methods.

How Do Processing Methods Affect Taste?

Washed (Wet) Process:

This method involves removing the coffee cherry's outer skin (Cascara) and coffee cherry pulp using water before the beans are dried. Washed coffees are known for their clean and vibrant flavours, often with higher acidity and more pronounced clarity in taste profiles. This method tends to highlight the inherent characteristics of the coffee bean itself, rather than the influences of the fruit during drying and other processing flavour attributes.

Natural (Dry) Process:

In stark contrast, the natural process dries coffee cherries whole with the entire cherry fruit and mucilage in contect with the coffee seed. This process often occurs in the sun but there are electronic and mechanical drying machines. This method imbues the beans with more of the cherry's sugars and flavours, resulting in a sweeter, fuller-bodied cup often much more fruity and complex tasting.

How to Tell Different Coffee Processing Apart

Identifying the processing method can be as simple as looking at the coffee beans:

• Washed Coffees: These beans are generally cleaner in appearance, with less residual chaff (the flaky outer silver skin of the bean) because the mucilage (the sticky pulp) is washed off before drying.

• Natural Coffees: These tend to have more chaff attached to the beans, a byproduct of the entire cherry drying intact. The beans might also exhibit a slightly mottled appearance, reflecting the extended contact with the fermenting fruit.

Recognising these differences may be helpful as a visual aid however the best way to identify the coffee processing is to taste the coffee itself.

The method of coffee processing plays a pivotal role in defining the final cup's flavour profile. Whether you prefer the clean, bright notes of a washed coffee or the rich, fruity depth of a natural process, each method offers something unique.
As you explore different coffees, keep in mind how these processes shape your brewing and tasting journey, deepening your appreciation and education with every sip.