The most common coffee processing methods.
Each of these offers a unique in-cup experience, due to the different ways the beans are handled and fermented.
The washed method is one of the most widespread processing techniques. It involves removing the pulp using special machines, fermenting the beans in water to eliminate the mucilage, and finally, washing the beans to clean them completely. After washing, the beans are dried either in the sun or with the help of mechanical dryers.
Coffee processed by the washed method is characterized by clear and fine notes, with a distinct acidity that highlights the beans' flavor profile.
I recommend you try El Eden, Peru or Las Brisas, Guatemala, both developing slightly fruity notes and medium acidity.
The natural, or dry, method is one of the oldest coffee processing techniques. After harvesting, the coffee cherries are spread on drying beds and left to dry in the sun, being regularly turned to prevent uncontrolled fermentation and mold growth.
Once the cherries are completely dry, the pulp and husks are removed to extract the coffee beans.
This method gives the coffee a full body and notes of dried fruit, with a more pronounced sweetness.
Here, I recommend you try Santuario Sul, Brazil or Altura de San Ramon, Costa Rica, both suitable for espresso and milk-based drinks.
The anaerobic method involves fermenting coffee beans in the absence of oxygen. After the cherries are partially or completely de-pulped, the beans are placed in airtight tanks or plastic bags to ferment without the presence of oxygen.
After fermentation, the beans are dried in the sun or using mechanical dryers.
This method can produce unusual and complex aromas, including notes of wine, fermented fruits, or even floral or spice notes.
I recommend you try Los Nogales, Colombia or Finca Miramundo, Guatemala, both perfect for espresso and V60 filter.
The honey method is a hybrid between the washed and natural methods. Cherries are picked and sorted, and the pulp is partially removed, leaving some of the mucilage on the beans. These are then dried in the sun on raised beds or platforms.
Coffee processed by the honey method can have a balanced sweetness, fruity notes, and a fuller body compared to the washed method.
Here you can try Volcan Azul, Yellow Honey, a sweet Costa Rican with tropical notes and roses.
May your coffee be good!
Bogdan, together with the rest of the MABÓ team
