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Coffee Processing

How many types of coffee processing methods are there? What is embroidery art? All your questions are answered in this article.

Dry or Natural processing

This is the oldest form of processing. Coffee beans are typically spread over large surfaces such as patios or raised beds and dried. The coffee is left to dry for up to 4 weeks while being rotated continuously to prevent unwanted fermentation. When the moisture level of the coffee drops below 12%, it is ground to remove any remaining cherry and parchment layers, leaving only the green bean.

Although natural processing requires little equipment or water, it can be a very risky endeavor. If the coffee is left outside for too long or if the coffee is exposed to rain, the entire crop can be ruined. However, the results can be spectacular if well executed - but this is by no means the current situation.

Naturally processed coffees typically have a unique flavor profile with a larger body and higher sweetness, but less acidity and clarity.

Wet or Washed processing

The first step of the wet or washed processing method is the removal of the skin and flesh of the cherry, which is done with pulping machines. After first depulping, the coffee is left in fermentation tanks (covered with water) for 14-36 hours, during which time natural enzymes break down the sticky fruit layer that tightly surrounds the beans. This procedure is delicate and timing is crucial! If the coffee is left too long, fermented rotten fruit and acetic acid flavors can be imparted. Because wet mill stations can be very expensive, they usually serve a small farming community.

Washed coffees typically have higher, more refined acidity and more well-defined flavors, but less sweetness and body.

Honey or Pulp natural processing

The finishing method is somewhere between washed and natural. In this method, some of the pulpy layer around the bean is removed from the coffee before it is allowed to dry. The result is an intensely sweet and fruity cup. Honey processing is becoming more and more popular, as it can produce the positive properties of both natural and washed processes to the extent desired by the farmer. Removing the skin before it dries means drying is easier and there is much less risk of over-fermentation.

Coffee treated with honey can have flavor properties anywhere from natural coffees to washed coffees.


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