The 3 Coffee Processing Methods, Which Suit You Most
After a coffee cherry is picked from the tree, it comes the check point that affect the quality and taste of the bean. Coffee's inherent quality is close to its peak during this initial duration of time once it is picked, the choice in how the beans will be processed is truly showcase the inherent quality of the bean in a positive way. Coffee is processed differently throughout the world, but, we can roughly classify them into 3 groups, Natural, Washed and Honey. In this article we going to briefly introduce you these processes so can you pick those fits your taste easily.
"Processing a cherry is like polishing a humble cobble
into a precious gemstone."
HOW THE COFFEE IS PROCESSED & HOW DIFFERENT THEY TASTE ?
NATURAL is the simplest way to process coffee, and always carry a flavor similar to that of the coffee cherry itself. Although it's the simplest method, still it is very difficult to get right. This is a craft involving careful hand selection of cherries at the precise stage of ripeness and specially constructed drying beds which protect the coffee from the elements, while allowing full airflow under and around the cherries. Under careful control, the process will take 25-35 days. Over this extended period, sugars and other characters in the fruit are concentrated and absorbed into the bean, result in heavier body and powerful yet refined fruit flavors. Natural beans in Palicoffee:
Sidamo Guji WASHED bean is distinguished by the clarity of the flavors and attributes that it can achieve. Traditionally the full wash process involves a 5-7 day period of enzymatic fermentation in water, which softens the sticky cherry pulp surrounding the beans. This process enhances acidity and any of the finer floral aromatics a coffee may possess. Some washed beans that processed in a more modern method which the sticky flesh is removed by mechanical friction in an extra stage added to the traditional pulping machine. An abbreviated soak in water follows, to showcase the clear acidity, and citrus, apricot and even apple notes.
Washed beans in Palicoffee:
HONEY is the most difficult and demanding of all to execute well. The coffee is pulped, then spread out to dry without washing, leaving some of the pulp on the beans. The beans must be spread thinly on purpose built drying beds, and turned hourly during the 10-15 days required to become stable. Though the meticulous steps, the coffee result with the fine elegant attributes of a top washed coffee, coupled with the more substantial body and fruit sweetness of a natural. The honey process has been greatly refined in Central America to include white, yellow, red and black styles, which are defined by the percentage of flesh left behind after pulping, and the weather conditions while drying.
Honey beans in Palicoffee:
TO CONCLUDE, coffee brew with NATURAL processed beans often have heavier body and powerful yet refined fruit flavors, coffee brew with WASHED beans are usually with clear acidity, fruity note and fine floral aromatics, while HONEY processed beans make sweet yet a bit citrus and heavy body coffee.