COFFEE PROCESSING METHODS

Ever wondered how coffee cherries become your flat white? Find out the different ways coffee is processed.

COFFEE PROCESSING METHODS

Ever wondered how coffee cherries become your flat white? Find out the different ways coffee is processed.

WASHED COFFEE BEANS

The most water-intensive method, but it produces the best clarity of flavour. Coffee cherries are sorted by water and fermented in water, before finally being dried out - for a bright and clear coffee.

WASHED COFFEES ARE:

Fresh and bright

High in acidity

Known for the clarity of their flavours

Full of apple, pears, blueberry, and dark chocolate notes

THE PROCESS

  • Coffee cherries are picked at their optimum ripeness

  • Cherries are sorted in a floatation tank, where unripe ones float and are removed

  • The cherries’ pulp is mostly removed, and they’re placed in water tanks to ferment for 18-36 hours

  • After this, beans are rinsed and dried in the sun - for one-to-two weeks

  • The cherries are then dehulled, to remove the papery ‘parchment’ layer left

PULPED NATURAL COFFEE BEANS

Similar to Washed processing, but missing steps - the Pulped Natural method was designed to still produce a clean cup, while conserving water and reducing pollution.

PULPED NATURAL COFFEES ARE:

Syrupy sweet

Full bodied

Low in acidity

Full of stewed fruits, milk chocolate and cocoa powder flavours

THE PROCESS

  • Coffee cherries are picked at their optimum ripeness

  • Cherries are sorted in a floatation tank, where unripe ones float and are removed

  • The skin, pulp and most of the mucilage of the cherry is then removed

  • The remaining beans are then dried for two-three weeks

  • The cherries are then dehulled, to reveal the green bean

HONEY COFFEE BEANS

No, this doesn’t actually involve any honey. It’s called that because the golden, sticky layer of mucilage looks a little like the sugary stuff. And it does product a sweet, clean cup!

HONEY COFFEES ARE:

Moderately sweet

Low in acidity

Known for good cup clarity

Full of plum, cherry, hazelnut, almond and cashew flavours

THE PROCESS

  • Coffee cherries are picked at their optimum ripeness

  • Cherries are sorted in a floatation tank, where unripe ones float and are removed

  • The skin and pulp of the cherry is then removed

  • The remaining beans are then dried for two-to-three weeks

  • The cherries are then dehulled, removing the final ‘parchment’ layer

NATURAL COFFEE BEANS

The most traditional method of processing coffee, and one of the trickiest to get a consistent cup from. The cherry is left to dry in its entirety, so the bean has the most exposure to its sugars.

NATURAL COFFEES ARE:

Full bodied, with bold flavours

Low in acidity

Sometimes inconsistent

Full of stewed fruits, milk chocolate and cocoa powder flavours

THE PROCESS

  • Coffee cherries are picked at their optimum ripeness

  • The cherries are laid out on tables or patios, to dry out

  • Frequent raking and turning takes place, for even fermentation

  • After several weeks, they reach their optimum moisture level

  • The cherries are then dehulled, to separate out the green beans