Processing methods and their influence

This method is called natural or dry processing. After harvesting, the coffee cherries are sorted and unripe and overripe coffee cherries are removed. The cherries are then cleaned to remove dirt and small animals from the coffee. They are then spread out on nets hanging in the air, drying tables or directly on the ground in drying beds and dried in the sun. During the drying process, the coffee cherries are repeatedly moved to ensure good aeration. Depending on the weather, this process can take up to 4 weeks until the flesh of the cherries has turned black and hard and the moisture content of the coffee bean has dropped to 12.5%. As soon as the cherries are completely dry, the pulp is removed and the coffee beans are sorted and packaged.

This drying process allows the coffee cherry to absorb a lot of sweetness. This sweetness then helps to ensure that the aromas of fruit and berries are very perceptible. Coffees that are processed using this method taste sweet and rather fruity and have a fuller body.

Semi-washed coffees are processed almost exclusively in Indonesia, as this processing method is ideally suited to the prevailing climate there. The coffee cherries are first sorted and then washed. A floating test is often carried out during washing: Cherries that float on the surface during washing are sorted out, as this indicates a defect. The coffee beans are then pressed out of the husk using a so-called coffee plunger. This leaves a layer of sticky pulp on the coffee bean. The sticky coffee beans are then dried for a maximum of 24 hours.

Semi-washed coffee has a subtle acidity but still tastes sweet.

This method is also called fully-washed. This process is identical to the semi-washed method up to the first drying time of 24 hours. However, the coffee cherries are then washed in several stages. The water is repeatedly replaced in order to completely remove the pulp from the coffee beans. The coffee beans are then laid out on the ground in a thin layer and dried in the sun for 8 to 10 days. This method uses a lot of water (130 to 150 liters per kilogram of coffee), so it is only used in countries with sufficient water resources.

Washed coffees are recognizable by their perceptible acidity, which makes the coffee taste particularly fresh.

In the honey-processing method, the pulp is removed from the coffee cherry by the de-pulper, but the sticky and sweet mucilage (= fruit mucilage) remains attached to the coffee bean for the subsequent drying process. There are different stages of this processing method, in which more or less of the mucilage remains on the green coffee beans. The mucilage is roasted later and thus influences the taste of the coffee. The more mucilage remains on the bean during drying, the sweeter and more full-bodied the brewed coffee will be. Honey-processed coffees are particularly popular for making filter coffees.

The low water consumption is a clear advantage over other processing methods.

Monsooned:

Indian Malabar coffee is particularly well known for this method, which is why it is often referred to as Malabar-monsooned coffee. In this special process, the coffee beans are exposed to the monsoon in a shallow layer in open warehouses for fermentation. This step takes 12 to 16 weeks. The strong winds and high humidity prevent the formation of mold and naturally reduce the acidity in the coffee. The coffee is then dried and hulled. This process dates back to the 19th century, when ships transported the coffee across the sea and the rough sea wind naturally changed the coffee's taste.

Monsooned coffee has little acidity and is reminiscent of the aromas of nuts, chocolate and spices.

Swiss water (decaff):

This method is suitable for decaffeinating coffee beans. It was developed in Switzerland and is one of the most environmentally friendly methods for decaffeinating coffee. The caffeine is extracted from the beans by soaking them in water. The water is then passed through an activated carbon filter, which removes the caffeine. The beans are then put back into the decaffeinated water to reabsorb the aromas and flavors.