Specialty coffee is a term used to describe coffee beans that have been graded and classified as the highest quality beans. One of the factors that determine the final cup profile of coffee beans is the processing method used to dry the coffee beans. There are several traditional coffee processing methods, including the natural process, washed process, and honey process. However, coffee producers are also experimenting with new and innovative processing methods to create unique and distinctive coffee flavours. In this article, we will explore the traditional coffee processing methods and the experimental processes used in specialty coffee.
Traditional Coffee Processing Methods
Natural Process
Also known as the dry process, is the oldest and simplest coffee processing method. The coffee cherries are harvested, sorted, and then dried in the sun for up to four weeks. During this time, the outer layer of the cherry dries and shrinks, and the coffee beans inside absorb the fruit's sweetness and flavours. The dried cherries are then removed, and the coffee beans are sorted and packaged. Natural process coffees tend to have a heavy body, fruity notes, and low acidity.
Try our natural Honduras Las Palmeras
Washed Process
Also known as the wet process, is a more modern coffee processing method. The coffee cherries are harvested, sorted, and then pulped to remove the outer layer of the cherry. The coffee beans are then fermented in water for up to two days to remove the remaining fruit layer. After fermentation, the coffee beans are washed and then dried in the sun or in drying machines. Washed process coffees tend to have a bright acidity, clean flavours, and a lighter body.
Try our washed Peru Monteverde
Honey Process
This process is a hybrid of the natural and washed processes. The outer skin of the coffee cherry is removed, and instead of fermenting the coffee beans in water to remove the fruit layer, the coffee beans are left to dry with some of the fruit layer still intact. The amount of pulp left on the bean can range from very little (white honey) to quite a lot (black honey). During the drying process, the remaining pulp on the bean can create a sticky, honey-like texture, which is where the name comes from.
As a result of the differences in processing, honey process coffees typically have a sweeter, fruitier taste than pulped natural coffees, which are typically cleaner and more mild. The amount of pulp left on the bean during the honey process also affects the flavour profile, with more pulp leading to a stronger, more complex taste.
Experimental Coffee Processing Methods
Experimental coffee processing involves deviating from traditional coffee processing methods to create unique flavours and aromas. This can involve altering any of the various stages of coffee processing, such as fermentation, washing, or drying.
For example, some experimental processes might involve extended fermentation times, using different strains of yeast or bacteria, or fermenting coffee in an anaerobic (oxygen-free) environment. Others might involve using different water sources, using different drying methods, or aging coffee in barrels that previously held wine or spirits.
The goal of experimental coffee processing is to create unique and interesting flavour profiles that highlight the natural qualities of the coffee bean. Some experimental processes may result in unexpected or undesirable notes, but others may lead to a coffee with a truly remarkable and memorable taste.
Specialty coffee roasters and cafes may showcase experimental coffees as limited-time offerings or special releases. These coffees are often highly sought after by coffee enthusiasts who are eager to try new and exciting flavour combinations.
Overall, specialty coffee experimental processes allow producers to push the boundaries of traditional coffee processing and create truly unique and exceptional coffees.
Anaerobic Fermentation
It's a coffee processing method that involves fermenting the coffee beans in a sealed container without oxygen. This process creates a unique flavour profile by controlling the rate of fermentation and creating an environment where specific bacteria can thrive. The coffee beans are left in the container for a variable amount of hours before they are removed and dried. Anaerobic fermentation coffees tend to have a bright acidity, fruity flavours, and a wine-like complexity.
Try our Anaerobic Nicaragua Finca Aurora
Carbonic Maceration
Similarly to the anaerobic process, carbonic maceration is a coffee processing method that involves placing the coffee cherries in a sealed tank with carbon dioxide gas. The carbon dioxide gas forces out the oxygen, which inhibits fermentation and creates a unique flavour profile. The coffee cherries are left in the tank to ferment, after which they are removed and dried. Carbonic maceration coffees tend to have a bright acidity, fruity notes, and a creamy mouthfeel.
Try our Carbonic maceration Ethiopia Raro Boda
Double Fermentation
Double fermentation is a process that involves two stages of fermentation. In the first stage, the coffee cherries are fermented in tanks to break down the outer layers of the cherry. In the second stage, the beans are dried with some of the fruit still attached to them, allowing for a second round of fermentation to occur.
Yeasts and Bacteria
These microorganisms are naturally present in the environment and on coffee cherries. Some coffee producers are experimenting with using specific strains of yeasts and bacteria to ferment coffee beans, creating unique flavour profiles. This process involves adding the strains of yeast or bacteria to the coffee cherries and allowing them to ferment for a variable amount of hours. The coffee beans are then removed and dried. Yeasts and bacteria coffees tend to have a fruity and floral aroma, with a complex flavour profile that is both sweet and savoury.
Enzymatic Fermentation
Enzymatic fermentation involves using specific enzymes to break down the outer layers of the coffee cherry, resulting in a unique flavour profile. This process can be used in conjunction with other fermentation methods.
Decaffeination Methods
There are several different methods used to decaffeinate coffee.
One relatively new method of decaffeination that has gained popularity in recent years is the "Sugarcane Method". This method, also known as the "Natural Ethyl Acetate Method", uses a solvent made from sugarcane to extract the caffeine from the coffee beans.
Here is how the Sugarcane Method works:
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The coffee beans are soaked in water to expand their pores and make them more receptive to the solvent.
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A solvent made from natural ethyl acetate, which is derived from sugarcane, is introduced to the coffee beans. The solvent bonds with the caffeine molecules and is then removed, taking the caffeine with it.
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The beans are then washed to remove any remaining solvent and caffeine.
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Finally, the beans are dried and roasted as usual.
The Sugarcane Method is considered to be a more environmentally-friendly method of decaffeination, as the ethyl acetate used is derived from a renewable resource and is biodegradable. Additionally, this method is said to produce coffee with a fuller flavour profile and less of a chemical taste compared to other decaffeination methods.
Try our Sugarcane decaffeinated Colombia Tumbaga
Other method of decaffeination
-Swiss Water Method: In this method, the coffee beans are soaked in hot water, which dissolves the caffeine and flavour compounds. The water is then passed through a filter that traps the caffeine, but allows the flavour compounds to remain. The flavour-rich water is then used to soak a new batch of coffee beans, while the caffeine-rich water is discarded.
-Carbon Dioxide Method: This method involves pressurizing carbon dioxide until it becomes a liquid, then using it to extract the caffeine from the coffee beans. The caffeine-rich carbon dioxide is then passed through a filter that traps the caffeine, but allows the flavour compounds to remain. The caffeine-free carbon dioxide is then used to extract caffeine from another batch of coffee beans.
Each decaffeination method has its own advantages and disadvantages in terms of cost, environmental impact, and flavour retention. It is up to the coffee roaster or manufacturer to choose which method best suits their needs and the needs of their customers.
Let wrap it up...
Specialty coffee processing is an essential part of the coffee production process that affects the quality and taste of the coffee. Traditional methods such as washed and natural processing are still widely used, but experimental processes such as carbonic maceration and anaerobic fermentation are pushing the boundaries of what is possible with coffee processing. Whether you prefer a traditional or experimental coffee, there is no denying the importance of coffee processing in creating a unique and high-quality cup of coffee.