Wet. . There are two main ways used to process coffee: the dry and the wet methods, which have the power to influence the final tasting notes of the coffee. The dry method, also known as natural or unwashed coffee, is the most traditional and old one.
The dry processing method is preferred by those who enjoy an enhanced body and complexity in their coffee. The wet processing method is preferred by those who enjoy clarity and acidity. In an effort to bring all of these characteristics into one method the Semi Washed Method is a said compromise. In this process the cherry skin is removed and the pulp is dried on the beans.
Wet processing is when the coffee cherries are floated in a vat of water. The bad cherries drop to the bottom and area easily removed. . They coffee fruit is quickly hulled and the fruit removed.
From that point, the coffee beans will be processed with the dry method. Many coffee connoisseurs feel that dry processing the beans contributes to their complexity of flavor, while wet processing contributes to the acidity and clarity of the coffee product.
Acidic like Wet coffee, fruity like Dry coffee, with a bonus aspect thrown in: a syrupy sweetness, almost like honey! The experimental nature of this method, combined with how hard it is to get right, makes honey processed coffee a rare sight in stores. If you manage to get your hands on some, youre in for a truly special brew!
Dry processing, also known as natural or traditional processing, is the oldest form of processing and is believed to have originated in Ethiopia. Freshly picked coffee cherries are laid out in full sun to ferment and dry. The cherries must be turned multiple times per day to protect against rot and covered in the evening to protect against rainfall. As the cherries dry, they ferment and the bean absorbs the pulps brilliant fruit flavors. If the cherries are dried on concrete or brick rather than raised beds, the beans will also pick up subtle tones from their drying surface. Cherries can take several weeks to dry and must be diligently cared for throughout the process. Once dry, the husk, mucilage, and hull* are removed from the beans. At this point, the beans are ready to be sorted, bagged, and exported. Dry processing is a minimalistic, eco friendly, wildly inconsistent method with the potential to produce extraordinarily nuanced beans. Beans grown in nutritious soil and meticulo...
See full list on thequeenbean.blog
Wet processing also referred to as washed, is the most common, most consistent method of processing. During wet processing, fresh coffee cherries are sorted by size and passed through a pulping machine that separates the husk from bean. Once pulped, the beans are submerged in a water filled fermentation tank for at least a few hours and up to a few days, depending on the farmers desired taste profile. Soaking the beans has a two fold advantage: it ferments the beans while naturally dissolving the parchment and mucilage. Once fermented, the beans are first washed to remove any remaining parchment and then they are dried either in the sun or in large drying tumblers. Once dry, the beans are ready to be bagged and exported. Wet processing is a resource heavy, potentially high waste process that requires naturally flavorful beans. The process is also extremely consistent with the potential to produce extraordinarily pure, natural toned coffees. Unlike dry processed beans, wet process...
The semi washed process, also known as wet hulling or giling basah, is the most common processing method among small holding / micro lot farmers in Indonesia. During the semi wash process, the husk and some of the mucilage is removed from the bean and left to ferment and dry for up to 48 hours. Next, the remaining mucilage and parchment are removed and the beans are laid out to dry while their moisture levels are still high. As with dry processing, the beans, in this moist state, absorb flavors from their drying surface be it asphalt, brick, or earth. Often semi processed beans are dried during transport, allowing the beans to develop very earthy tones. The semi washed process is generally eco friendly and when applied to very high quality beans, can produce a stunning, textured cup of coffee with low acidity and rich, deep earth tones.
Honey processing, also known as pulped natural or miel processing, is a more modern twist on semi washing that grants producers greater control over a beans texture, acidity, and flavor profile. During honey processing, the husk and some of the mucilage are removed from the bean. The amount of mucilage remaining determines the color and character profile of the bean. Mucilage is a sticky sweet, honey flavored substance separating the parchment from the pulp. If 90%+ of the mucilage is left on for drying, Black honey processed coffee is produced. If approximately 80% of the mucilage remains for processing, Red honey processed coffee is produced; at approximately 50% mucilage, you have Yellow honey processed coffee, and at approximately 25% you have Golden honey processed coffee. At less than 25% mucilage, White honey processed coffee is produced. The beans absorb the mucilages sweet honey flavor during drying and fermentation. The more mucilage attached to the beans, the longer the...