The way coffee is processed after harvest has a profound effect on its final flavor, making it a crucial aspect of coffee production. While most producers focus on maximizing profitability and minimizing defects—flawed beans that can negatively impact flavor—some skilled producers intentionally manipulate coffee processing methods to achieve specific flavor profiles.
After coffee cherries are harvested, they are taken to a wet mill, which can range from a large commercial facility to a small-scale operation on the farm itself. At the wet mill, the beans are separated from the fruit and dried, reducing their moisture content from around 60% at harvest to 11-12%. Once dried, they are sent to a dry mill for hulling (removal of the parchment layer) and grading.
There are several common processing methods, each of which influences the coffee’s final taste. At Pacific Crest, we roast single-origin coffees from around the world, showcasing a variety of processing methods. Here’s a little info on each, so the next time that you’re selecting a bag of coffee off of the shelf, you know a bit more about one aspect that drives it’s character.
Natural (Dry Processed) Coffee
One of the oldest coffee processing methods, natural processing involves drying the whole coffee cherry with the skin, pulp, and mucilage intact. If there is no access to water, this may be the only process open to the producer, which is why it is common in countries like Ethiopia and parts of Brazil.
How It Works:
1. Harvesting: Only ripe cherries are handpicked to ensure quality.
2. Drying: Cherries are spread in thin layers on raised beds or patios, turned regularly to prevent mold and ensure even drying. This process takes 2-4 weeks, depending on the climate.
3. Hulling: Once fully dried, the outer layers are mechanically removed to reveal the green coffee bean.
Flavor Profile:
The natural process often adds flavors to coffees that are not tied to the variety or terroir - notes of blueberry, strawberry, and tropical fruit. These tend to be polarizing among people in the industry and coffee drinkers alike. Generally speaking, natural coffees flavor profile is characterized as fruit-forward, sweet, and complex, with:
• Bold fruity notes (berry, tropical fruit, or stone fruit)
• A heavier body
• Wine-like acidity
Our Natural Coffees:
Yemen, Costa Rica, El Salvador, Ethiopia
Washed (Wet Processed) Coffee
Washed coffee removes the fruit and sticky mucilage before drying, emphasizing the bean’s natural characteristics rather than flavors imparted by the fruit. It is the most expensive processing method, but the resulting coffee will likely be worth more, as the process reduces some risk of defect during the drying process.
How It Works:
1. Harvesting: Only ripe cherries are selected.
2. Pulping: The outer skin and most of the pulp are mechanically removed using a depulper.
3. Fermentation: The beans, still coated in sticky mucilage, sit in fermentation tanks for 12–48 hours to break down the mucilage. Fermentation time depends on several factors including air temperature and altitude - and great care must be taken not to over ferment because unpleasant flavors can arise.
4. Washing: After fermentation, beans are thoroughly washed to remove any remaining residue.
5. Drying: The clean beans dry on raised beds or patios until they reach the ideal moisture level.
Flavor Profile:
Washed coffees are known for their clean, crisp, and vibrant taste, featuring:
• Bright acidity (citrus or floral notes)
• Clearly defined flavors that highlight origin characteristics
• A lighter body compared to natural-processed coffees
This method is common in regions like Colombia, Kenya, and Central America, where producers aim to showcase terroir-driven flavors.
Our Washed Coffees:
Kenya, Papua New Guinea, some Guatemala
Honey Processed and Pulped Natural Processed Coffee
The pulped natural and honey processes fall between natural and washed methods. The outer skin is removed by mechanical depulpers, but some or all of the sticky mucilage (which resembles honey in texture) is left on the beans during drying.
How It Works:
1. Depulping: The outer skin is removed, leaving the mucilage intact. With pulped natural coffees, all of the skin and much of the fruit flesh is removed. Honey process depulping machines use even less water than pulped natural and can usually be controlled to leave a specific amount of fruit flesh on the beans.
2. Drying: Beans dry with the mucilage still attached, influencing sweetness and body.
Flavor Profile:
With less flesh left on the bean, there is less risk of defect in these hybrid methods. However, there is still plenty of added sugar from the fruit flesh to increase sweetness and body in the resulting cup. The amount of mucilage left and the drying conditions create different honey categories (yellow, red, and black honey), each imparting unique flavor characteristics.
Our Honey-Processed Coffees:
Our Pulped Natural Coffees:
Wet-Hulled Coffee (Giling Basah)
Used primarily in Indonesia (Sumatra and Sulawesi), wet hulling is a unique method adapted to the region’s humid climate.
How It Works:
1. Harvesting: Ripe cherries are picked.
2. Depulping: The outer skin is mechanically removed
5. Partial Drying: Beans are only partially dried to about 30–35% moisture content.
6. Hulling: Unlike other methods, hulling occurs while beans are still moist to remove the mucilage and parchment to expose the green coffee beans.
7. Final Drying: The hulled beans undergo a second round of drying to reach the export standard of around 12% moisture. The multiple stages of drying result in a unique deep green color of beans.
Flavor Profile:
The wet-hulled or semi-washed process is the only method in which the parchment is not kept on the beans until right before export. This results in the unique flavors we associate with Indonesian coffees - a rich and earthy character, featuring:
• Full body: A dense, syrupy mouthfeel
• Low acidity: A smooth, muted brightness
• A number of different flavor notes, including wood, spice, tobacco, and leather
Our Wet-Hulled Coffees:
Take Away
Each coffee processing method plays a crucial role in defining a coffee’s flavor, body, and overall experience. Whether you prefer the bright clarity of a washed coffee, the fruity intensity of a natural, the balanced sweetness of a honey process, or the deep richness of a wet-hulled coffee, understanding these methods enhances your appreciation of each cup.
At Pacific Crest, we celebrate these diverse processes by sourcing and roasting exceptional single origin coffees from all over the world. Whether you’re a coffee enthusiast or just beginning your journey, we invite you to explore the unique flavors that processing brings to your cup.