Crop to Cup: Process

From the farm to your mug, there are five major components to creating the coffee you enjoy: Process, Environment, Variety, Roasting, and Brewing. Join us as we uncover each of these elements so are able to appreciate the intricacies of a great cup of coffee. 

What Is Coffee Processing?

Coffee processing is what takes place at the coffee farm between harvest and shipment. The way in which a coffee is processed significantly impacts the coffee's unique flavor profile. There are six coffee processing techniques that are the most common: Natural, Washed, Honey, Anaerobic, Carbonic Maceration, and Fruit Co-fermentation. 

Natural Process 

Overview: The natural process is one of the oldest methods of coffee processing, where the whole coffee cherry is dried with the fruit still intact. This process is often associated with regions that have plenty of sunlight and low humidity, such as Ethiopia and Brazil.

Steps:

• Ripe cherries are harvested and spread out on raised beds or patios.
• The coffee is then dried under the sun for several weeks with regular turning to prevent mold and ensure even drying.
• Once the cherries are completely dried, the outer layers (skin, pulp, and parchment) are mechanically removed to reveal the green coffee beans inside.

Flavor Profile: Natural processed coffees tend to have a fruity and sweet profile with flavors of berries, tropical fruits, and wine-like characteristics. The process can also result in more body and complexity but sometimes can introduce ferment-like notes or inconsistencies if not managed carefully.

Washed Process 

Overview: The washed process focuses on removing the cherry's fruit layers before drying the coffee beans. It requires more water than other methods and is known for producing a clean and consistent cup.

Steps:

• Cherries are de-pulped to remove the outer skin and much of the fruit flesh.
• The beans, still covered in a sticky mucilage, are then fermented in water tanks for 12 to 48 hours to break down and remove the mucilage.
• After fermentation, the beans are washed and rinsed thoroughly before being dried on raised beds or patios.

Flavor Profile: Washed coffees are often described as clean and vibrant with bright acidity. They showcase the inherent qualities of the coffee's origin, such as floral, citrus, or nutty notes. Washed coffees tend to a lighter body when compared to natural processed coffees.

Honey Process

Overview: The honey process, also known as the pulped natural process, is a hybrid between the natural and washed processes. It involves removing the skin of the coffee cherry but leaving some or all of the mucilage (the sticky fruit layer) on the beans during drying. The mucilage contains sugars and nutrients that impact the flavor profile of the coffee.

Steps:

• Coffee cherries are harvested and de-pulped to remove the outer skin while varying amounts of mucilage are left on the beans.
• The beans are then spread out on raised beds or patios to dry with careful monitoring to ensure even drying and to prevent over-fermentation or mold.
• Depending on how much mucilage is left on the beans, the honey process can be further categorized into white, yellow, red, or black. Black honey involves the most mucilage and longest drying time whereas white honey involves the least.

Flavor Profile: Honey processed coffees often have a balanced profile, capturing the sweetness found in natural processed coffees and the clarity of washed coffees. The flavor notes can include honey, caramel, fruitiness, and a creamy body. The intensity of flavors increases from white to black honey processes.

Anaerobic Process

Overview: The anaerobic process is a newer method that has gained popularity for its ability to create unique and intense flavor profiles. In this process, fermentation occurs in an oxygen-free environment, such as a large plastic tank that is sealed for a set amount of time.

Steps:

• After harvesting, coffee cherries or de-pulped beans are placed in sealed tanks that limit oxygen exposure.
• The fermentation occurs under controlled conditions and the environment is carefully monitored to maintain desired temperatures and pressure levels.
• After fermentation, the beans are dried, often on raised beds or patios, to reach the desired moisture content.

Flavor Profile: Anaerobic processed coffees can exhibit an array of distinctive flavors, ranging from tropical fruits to spicy and floral notes, and often have a rich, syrupy body. The process enhances the coffee's complexity,  leading to fun, juicy flavor profiles. 

Carbonic Maceration

Overview:  Commonly used within the wine industry, carbonic maceration involves fermenting whole coffee cherries in a carbon dioxide-rich environment. This method allows for precise control over the fermentation process, resulting in highly refined flavor profiles.

Steps:

• Whole cherries are placed in sealed tanks, which are then flushed with carbon dioxide to create an oxygen-free environment.
• The cherries undergo fermentation in this carbonic environment. The growth of bacteria allows for a more controlled and uniform fermentation.
• After a set fermentation period, the cherries are de-pulped, washed, and dried.

Flavor Profile: Carbonic maceration coffees shine with a vibrant acidity, complex fruitiness, and overall cup clarity. The flavors can be highly specific and intense, with a silky texture and enhanced sweetness.

Fruit Co-Fermentation

Overview:  Fruit co-fermentation is an experimental process that involves adding other fruits to the coffee during fermentation. This method aims to impart additional flavors directly into the coffee, creating unique and innovative taste profiles. Many coffee purists frown upon this processing method since additional flavors are being added to create a desired profile. 

Steps:

• Coffee cherries or de-pulped beans are combined with other fruits (such as passion fruit, pineapple, or berries) in fermentation tanks.
• The added fruits contribute their sugars, acids, and other compounds, which influence the fermentation process and the flavor of the coffee.
• After the desired fermentation period, the mixture is separated and the coffee is washed and dried.

Flavor Profile:  As you can probably imagine, fruit co-fermented coffees exhibit flavors of the added fruit. With pungent notes of tropical fruits, sweetness and sometimes a tea-like body, these coffees make for a really enjoyable cup.

Below is a chart detailing the primary differences of these six processing methods:

 If you're interested in reading more about innovative coffee processes, check out this blog written by Christopher Feran: A sort-of glossary of coffee processes

At Joylight, we aim to source our coffees from producers that care deeply about excellence in their processing techniques. Pick up a bag of our coffee here and taste for yourself how coffee processing impacts your daily cup!