The Journey from Crop to Cup: How Coffee Beans Are Processed

When we sip a cup of coffee, we’re often captivated by its aroma, taste, and body. But what happens to coffee before it reaches our roasters at Bean Sculpt? One of the most crucial steps in this journey is coffee processing, the art and science of transforming freshly harvested coffee cherries into raw beans ready for roasting.

The method used to process coffee cherries not only preserves their quality but also plays a pivotal role in shaping the flavour of the final cup. In this journal, we’ll explore three primary processing methods: washed (wet), honey, and natural (dry) processing, and how each influences flavour.

Washed Processing (Wet Method)

Process Overview:

Washed coffee is all about clarity. This method involves carefully removing the outer skin surrounding the coffee bean before it is dried. Here's how it works:

1. Harvesting and Sorting: Ripe cherries are handpicked and sorted to ensure uniform quality.
2. Depulping: The outer skin is removed using water and mechanical depulpers.
3. Fermentation: The beans are soaked in water tanks (normally between 24 to 48 hours) to break down the sticky mucilage layer.
4. Washing and Drying: After fermentation, the beans are thoroughly washed and dried. The drying can occur with mechanical driers, or on patios and/or raised beds.

Flavour Impact:

Washed coffees are prized for their clean, bright, and vibrant profiles. The flavours often highlight the origin’s unique characteristics, such as floral or fruity notes, with crisp acidity.

Honey Processing

Process Overview:

The honey process strikes a balance between the washed and natural methods. Instead of completely removing the mucilage, this process leaves varying amounts of it on the bean during drying.

1. Harvesting and Depulping: Similar to the washed process, but the mucilage is left intact.
2. Drying: The beans, still covered in sticky fruit sugars, are spread on drying beds and turned frequently.

The term "honey" doesn’t mean sweetness is added, it refers to the sticky texture of the beans during processing. Variations such as yellow, red, or black honey depend on how much mucilage is retained and the drying time. The mucilage on the beans oxidizes and change colour. Initially, this layer takes on a golden yellow hue, which is characteristic of yellow honey-processed coffee. If the drying and fermentation are allowed to continue, the mucilage darkens, transitioning to red and eventually black. The amount of fruit left on the bean also influences this colour shift, with black honey-processed coffee typically retaining more mucilage than yellow honey coffee.

The drying process also varies between these stages. Yellow honey-processed beans are turned more frequently to speed up drying, while red and black honey coffees are turned less often. This slower drying process allows the beans to develop deeper, more pronounced fruity flavours.

Flavour Impact:

Honey-processed coffees typically have a syrupy body and enhanced sweetness, balanced by moderate acidity. The degree of sweetness and fruitiness depends on the amount of mucilage left on the bean.

Natural Processing (Dry Method)

Process Overview:

Natural processing is the oldest method. Whole coffee cherries are dried intact, allowing the beans to absorb flavours from the fruit and ferment during drying.

1. Harvesting and Drying: Ripe cherries are spread out under the sun on patios or raised beds and turned regularly to prevent mould.
2. Hulling: Once the cherries are fully dried, the outer layers (skin and fruit) are removed to reveal the bean.

Flavour Impact:

Natural coffees are known for their bold, fruit-forward flavours. As an example, naturally processed coffees from Ethiopia or Brazil frequently exhibit notes of ripe berries, tropical fruits, or chocolate.

How Processing Shapes Flavour

Each processing method is like a sculptor working with raw material, shaping the potential of the bean. The washed method emphasizes clarity and acidity, honey processing enhances sweetness and balance, and natural processing creates bold, fruit-forward profiles.

For us at Bean Sculpt, understanding these processes helps us craft roast profiles that highlight each coffee’s unique story.