Randy's Tour of the Coffee Bean

The way a coffee bean is processed from the growing plant to the burlap or hemp bag in which it is shipped has a tremendous impact on its flavor. Understanding the different processing methods will help explain why your cup of coffee tastes the way it does.

Harvesting Coffee Cherries

Picking coffee at peak ripeness is vital to maintaining quality, yet it remains a constant challenge for producers. There is no mechanical method capable of selecting only the ripe cherries, so hand-picking is necessary for high-quality coffee. Mechanically picked coffee often lacks the refined taste of carefully hand-harvested beans.

Pickers are paid by volume, and because cherries ripen gradually, a tree must be harvested multiple times in a season. This creates a strong temptation to pick unripe cherries. However, farms with strong quality control and a passion for good coffee tend to produce the best harvests. A cherry picked at peak ripeness offers a sweet and intense flavor.

Coffee Processing Methods

Washed Process (Fully Washed or Wet)

In the washed process, both the cherry and mucilage are completely removed from the bean using mechanical friction, fermentation, and water. Since mucilage contains a lot of sugar and influences sweetness, its removal results in a cleaner flavor profile with less chaff.

This method is the most common today because it reduces the risks of mold, over-fermentation, and rot associated with dry processing. Washed coffees tend to have a more "classic" flavor profile that many coffee drinkers expect.

Wet-Hulled Process

Wet-hulled coffee undergoes a unique process where the parchment layer is removed while the beans are still wet. This results in a coffee with a rich, earthy flavor and low acidity.

Semi-Washed Process (Honey Process)

The honey process begins similarly to the washed process: the cherry is removed, but some mucilage remains on the bean. Instead of washing it away, the mucilage is left to dry, imparting a sweeter, fruitier flavor in the final cup.

Anaerobic Fermentation

In anaerobic fermentation, coffee cherries are fermented in a sealed, oxygen-free environment. This method produces unique and complex flavor profiles, often featuring fruity, floral, and wine-like notes.

Dry Process (Natural Processing)

The dry process, or natural processing, does not remove the cherry immediately after harvesting. Instead, the cherry remains intact and dries like a raisin around the bean. The sugars and alcohols in the fruit cause natural fermentation inside the skin. While over-fermentation and rot are risks, skilled oversight ensures high-quality results. Naturally processed coffees tend to be more complex, heavier, and sweeter, with lower acidity than washed coffees.

The Drying Process

Drying is a critical step in coffee processing that greatly influences flavor quality. Drying too quickly can cause uneven moisture content and damage the bean's cell structure. Several factors impact the drying process, including pile thickness, airflow, humidity, and the frequency of bean turning.

Beans are typically dried on raised beds or patios. In certain climates, plastic sheeting or parabolic solar dryers may be used. When natural drying techniques are insufficient, some farms resort to mechanical dryers as a last resort.

Understanding these processing methods will deepen your appreciation for the flavors in your cup. Whether you prefer a bright, clean washed coffee or a rich, fruity natural process, the journey from cherry to bean shapes every sip.