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<\/a><\/figure>\n\nAlso known as dry.\nIt is the oldest method of coffee processing.\nAfter harvesting, the coffee beans are spread out in a thin layer to dry in the sun.\nSome producers spread them out on brick terraces, others use special raised drying tables<\/strong> to ensure better airflow around the cherry.\nThis leads to more even drying.\nThe cherries must be turned regularly to prevent mould, fermentation or rot.\nOnce the coffee is properly dried, the outer skin is mechanically removed.\nThe raw coffee thus prepared is stored before export. <\/p>\n\n This method of coffee processing is mainly used in countries with limited access to water.\nIn these areas, it is often the only possible method.\nIt is most widely used in Ethiopia<\/strong><\/a>, a Brazil<\/strong><\/a>.\nThis is the process by which our news from Guatemala<\/strong><\/a>. <\/p>\n\n Coffees processed in this way often have fruity flavour characteristics<\/strong>.\nFor example, blueberries, strawberries or tropical fruits can be found in the taste.\nAll depending, of course, on the area in which the coffee was grown. <\/p>\n\n The aim of the washing process<\/a> is to remove the pulp before drying. This greatly reduces the likelihood of something going wrong during the drying process, so the coffee is likely to be of a higher quality. <\/p>\n\n However, this particular process is much more costly than the others.\nAfter harvesting, the coffee is dumped into large pools of water.\nThe unripe coffee cherries, along with various impurities, float to the surface and are evaporated.\nThe outer skin and most of the pulp is then removed using a machine called a ‘depulper’.\nThe coffee is then transferred to a tank of water where the remaining pulp is removed by fermentation. <\/p>\n\n The pulp contains a lot of pectin and is tightly bound to the grain.\nFermentation, however, sufficiently breaks down the remaining pulp.\nProducers use varying amounts of water during fermentation and there are some environmental concerns about this method, partly due to the eventual amount of waste water which can be toxic, but conscientious producers filter this water before releasing it into the wild. <\/p>\n\n The length of fermentation depends on several factors including altitude and ambient temperature.\nThe warmer it is, the faster the process will proceed.\nToo long a fermentation can adversely affect the final taste of the coffee.\nThere are many different methods to check when it is appropriate to stop the fermentation process.\nOne way is that the producer puts a wooden stick in the tank and if it stands up, supported by slightly gelatinous water full of pectin, the process is complete. <\/p>\n\n After fermentation, the coffee is washed.\nThen the coffee is ready for drying.\nThis is usually done in the sun by spreading the coffee out on brick terraces or raised drying tables.\nAs with the natural process, the coffee must be turned regularly using large rakes to ensure slow and even drying. <\/p>\n\n Many producers of high-quality coffee choose the wet process in an effort to reduce the number of defects in the processing of coffee. However, this process<\/a> also has a major impact on the quality of your cup of coffee. Compared to other processes, wet-processed ones have a higher level of acidity and are more complex in flavor, resulting in a much cleaner taste. Purity is a term used in coffee to indicate the absence of negative flavours such as bitterness and astringency.<\/p>\n\n “Removal of peel and parts of the flesh by means of a depulper”<\/em><\/p>\n\n This process, which is mainly used in Brazil, is the result of experiments carried out by a manufacturer of coffee processing equipment called Pinhalanse.\nThe aim was to produce high quality coffee using less water than is used in the washed process.\nAfter harvesting, the coffee is mechanically stripped of the top skin and much of the pulp.\nThe coffee is then dried straight on brick terraces or raised beds.\nWith less pulp around the bean, the risk of defects is reduced, yet there is still enough sugar in the residual pulp to bring out the coffee’s increased sweetness and more pronounced body.\nThis process requires careful drying as well. <\/p>\n\nA clever process<\/h2>\n\n
<\/a><\/figure>\n\nHybrid processes<\/h2>\n\n
Pulped natural<\/h3>\n\n
Honey process<\/h3>\n\n