When coffee is first picked, it looks entirely different than what most are accustomed to seeing. Before being roasted into the brown bean that we all love for it's aroma and taste, the coffee goes through a variety of processes to preserve it's natural flavor and prepare it for roasting.
Natural Process
This is the most basic form of processing coffee. In this method, coffee dries with its fruit still encasing it. The skin and fruit will eventually be removed after some fermentation occurs with fruit intact. This process brings out the acidity of a coffee and may evoke your memory towards fruitier notes; however, natural coffee is sometimes criticized for being more variable and inconsistent in the cup. Fortunately, this process uses the least water and is more economical for farmers.
Honey Process
A common misconception is that honey processed coffee use actual nectar honey, but in reality the word 'honey' actually references the sticky outer layer of mucilage that is left on the coffee bean when the fruit is removed. In this process the
bean is left to ferment with a lesser amount of fruit on it. This method results in sweet fruity notes as well as a blend of sweetness and acidity.
Washed Process
Finally, this processing method leaves the bean to dry with as little fruit as possible left on the actual seed. This leaves the bean to dry without the effects of the acids and sugars. Washed coffee tends to be less fruity and often presents a ‘cleaner’ cup; however, this process uses the most water making it uneconomical for farmers in certain countries.
Other Processes
Though in technicality there are other processes for preparing coffee to be roasted; however, the coffees you find on the market generally comes from the above three methods.
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