Perhaps in the past you have heard of “washed coffee” and “natural coffee” and not know what that exactly means. They both describe how they are processed after they are harvested from the tree.
What is Naturally Process Coffee?
The oldest method Natural coffee, or unwashed coffee, refers to coffee that has been naturally fermented. Meaning the bean is left in the cherry during the entire drying process. The time of fermentation can vary depending on the region’s climate and can last between two and six weeks.
Steps in the natural process
- After the cherries have been picked, they are laid out in the sun. The surface they are laid on varies. It can be cement, bricks, and even placed on raised beds or tables. Their goal here is to get the cherries to dry out as evenly as possible.
- To slow the fermentation the cherries are raked and rotated thus preventing them from becoming rotten it the sun. Even though this is a labor-intensive process it must be done to ensure the cherries don’t grow mold or over ferment.
- After the cherries have become fully dried, the fruit and the outer skin are removed. Allowing the bean to be extracted and moved to the mill. During the milling process any remaining fruit on the bean is removed.
Taste of Natural Process
The natural processed bean tends to have more of a fruity, sweeter flavor. This is because the bean is allowed to absorb the flavors from the fruit it was encased in. It also means more depth of flavor, which is very attractive for some coffee drinkers.
What is Washed Process Coffee?
The washed process is the most common form of coffee processing globally. The word wash refers to the wet process the bean endures between being picked and dried.
Steps in the wash process
- Once the cherry is picked and quickly washed the outer skin must be removed from the bean. This is accomplished by going through a de-pulper machine. Once the outer skin is removed there is still a mucilage layer surrounding the bean. The mucilage is a sugary sticky layer.
- With the mucilage still present, the bean goes through a fermentation process. The bean is left in water for a minimum of one to two days. During this phase the sugars in the mucilage are released which aids in adding flavor.
- After being fermented for one to two days the bean is washed for a second time. This washing phase removes any leftover mucilage.
- Once all the mucilage is removed it is now time for the drying phase. This can be done naturally by the sun or through a mechanical process.
- Once dried the bean is then stored and milled to remove any unwanted parchment coating.
Taste of Washed Process
The washed processed bean tends to have a more consistent note because the farmer has more control over the process. Washed beans usually produce a lighter body with bright acidic notes.
Which is Better?
Its hard to say which is better because it all comes down to personal preference and what is important to you. The advantage of washed coffee is it gives more consistent flavors from bean to bean. It offers more acidic and complex flavor profiles. The natural on the other hand gives a richer heavier body and more berry notes. Natural process is more ecofriendly too because it uses less water.
Conclusion
The debate of washed coffee vs. natural coffee has been going on for decades. Every coffee lover has their own preferences, which greatly influence the type of coffee they drink. Additionally, I hope what I’ve said gives you a little better insight on how your favorite coffee might be processed.