Ever wonder what the different coffee processing methods are? Here is a handy guide from our one of our importer friends at Cafe Imports!
Washed Process (aka Wet Process)
Fruit Removal: Typically depulped (skin removed) or demucilaged (skin and pulp removed) within 24 hours of harvest
Fermentation: Depulped coffees are typically held in “fermentation tanks” for 12–72 hours; demucilaged coffees are not commonly held in tanks but moved to drying surfaces or equipment. Fermentation may occur from the moment of harvest until the seeds reach an inhospitable moisture content for them (11% moisture)
Drying Time: On average, 18–36 hours mechanically; 7–15 days on patios, raised beds, or in parabolic dryers
Profile: Clean, articulate flavors; caramel or sugary sweetness; a wide spectrum of fruit acidity depending on other factors; capable of bright, crisp notes
Natural Process (aka Sun-Dried or Dry Processed)
Fruit Removal: After drying
Fermentation: Occurs inside the fruit mucilage surrounding the seed and under the pulp, will take place as long as there is fuel available to the microorganisms (e.g. sugar, moisture, acids, etc); the seeds typically become inhospitable to microorganisms when they reach 11% moisture
Drying Time: Up to 30 days on average, weather permitting
Profile: Noticeably fruity or “pulpy” flavors, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body
Honey Process
Fruit Removal: Fruit skin is removed within 24 hours of harvest; all or some of the mucilage is left to dry on the seeds
Fermentation: Occurs throughout the drying process (until seeds reach a moisture content of 11%)
Drying Time: 18–25 days on average
Profile: Can express some fruity/pulpy/jammy flavors or stewed-fruit-like characteristics; caramel or burnt-sugar sweetness; nuttiness
Wet-Hulled (aka Semi-Washed, Sumatra Process, Giling Basah)
Fruit Removal: Coffee is generally depulped within 24–48 hours; mucilage remains on the seeds until it is purchased by a collector and/or delivered to a mill
Fermentation: Occurs in the coffee from the moment it is picked, and is accelerated during the piled or sack phase, will continue until the coffee is completely dry to 11% moisture for export
Drying Time: 12–15 days, on average
Profile: Earthy, savory, herbaceous, heavy body, dark chocolate, nutty