Coffee processes explained
One of the big factors on flavour is the process method used. This is the process used to remove the coffee fruit from the bean.
Washed or wet processed
Post-harvest the coffee is placed in fermentation tanks for between 12-72 hours to remove the fruit. It is then dried between 18-36 hours either mechanically or on raised beds or patios.
The profile is clean, bright and fruity.
Natural process (sun dried or dry processed)
The coffee fruit is dried in the sun for up to 30 days. During this process fermentation of the mucilage is absorbed into the bean. It is then removed.
The profile is sweet, fruity, boozy, and complex with a heavy body.
Pulped natural or semi washed
Here the fruit skin is removed by wet pulping the coffee, but omitting the fermentation tanks. The mucilage is left intact on the bean and placed on drying patios between 10-15 days.
The profile is similar to dry and wet processed coffees. Fruity and sweet with a creamy body but low to medium acidity.
The skin is removed first like the pulped natural or semi washed coffees. Then the mucilage is left to dry between 18-25 days. This darkens the flesh and is referred to as black, red or yellow honey.
The profile is fruity, jammy, caramel or burnt sugar sweetness.