When it comes to coffee, there are two common processing methods, washed and natural. These methods have a significant impact on the flavour of the final cup.
Washed coffee involves placing freshly picked cherries into flotation tanks, where the ripe ones are separated from the unripe ones. The ripe cherries then go through a de-pulping process and are placed in a fermentation tank with water. After fermentation, the cherries are dried on raised beds or large concrete patios.
On the other hand, naturally processed coffees skip the de-pulping stage. The cherries are placed directly onto raised beds or patios and left to ferment with the fruit attached to the seed. The fruit is removed once the desired moisture level is reached.
The different processing methods result in distinct flavour profiles. Washed coffees tend to have a "clean" taste, highlighting fruit, nut, and chocolate flavours. Natural processed coffees, when done right, can yield tropical, funky, and delicious flavours, but the process requires careful attention.
Understanding these processing methods can help you appreciate the unique flavours in your cup of coffee.
