As a continuation of the coffee series, we are expanding on the coffee process and addressing the key points of differentiation between some of the most commonly used practices. These processes are called Washed, Natural and Honey and may not always be uniform.
The Natural (unwashed) process is one of the oldest methods used in coffee processing. It involves utilising the dry method, spreading the cherries across a large area, constantly turning to avoid spoilage. The cherries, with their pulp and skin intact, have the fruit mechanically de-pulped, exposing the green beans. These beans are stored before being roasted and grinded to be enjoyed in your coffee.
Pros: This process is one of the oldest methods used as it requires very little specialised equipment and is therefore considered one of the cheapest. In areas where there are long periods of sunshine and resources such as water are limited, this method may be utilised by coffee producers.
Cons: Although this method is considered cheaper in some areas, the coffee cherries are more at risk of rot and spoilage, which can be a great risk to growers of the crop.
Flavour profile: With the natural (unwashed) method, the flavour profile is described as smooth with a heavy body.
Image: Rugali, Rwanda
The Washed process: this process is popular due to the quality of the coffee it generates. After harvesting, the mucilage is removed using a depulping machine. The beans are then placed in a vat for 1-2 days to ferment; however, the fermentation time varies pending altitude and climate as hotter weather requires less fermentation time.
Once fermentation is complete the beans are washed to remove any remaining mucilage and allowed to dry. Drying depends on the region- warmer climates use raised beds; cooler climates use mechanical means to prevent rot.
Pros: This method is renowned for its signature flavour profile and requires great skill to perfect, therefore it is considered a higher quality brew.
Cons: This is a complex process as fermentation can greatly hinder the flavour of the coffee if not managed correctly. Due to the skills involved to achieve the flavour, this method is considered one of the most expensive.
Flavour profile: With the washed process, the coffee notes are said to be more ‘fruity’, ‘acidic’, bright’ and the flavour is cleaner.
Image: Kiamugumo, Kenya
The Honey process, also known as the pulped natural process, is a hybrid of the wet and dry method. The fresh coffee cherries are harvested and depulped as carried out in the wet process however the beans are then allowed to dry without washing, similar to the dry process. Some of the fruit can remain, however, most of the cherry is leaving behind the golden mucilage that resembles honey, hence where the process gets its name.
Pros: The honey process is popular due to its flavour profile due to the combination of washed and natural coffee. Less fermentation occurs therefore the coffee is less acidic with a natural sweetness. There is also less environmental impact due to the use of less water vs the washed method and requires less energy for its drying phase.
Cons: There is an increased risk of fermentation which greatly impacts the flavour of the coffee. The process is also time consuming and laborious which results in a higher price.
Flavour Profile: Fruity flavour with a medium sweetness.
Comments