What do terms, like "Honey Process," "Anaerobic," and "Washed" mean in the world of coffee and why do they matter?
These phrases are commonly used in the Specialty Coffee Industry, where small local coffee roasters often utilize processing methods to achieve flavors for each type of coffee.
Specialty coffee refers to high quality coffee that is carefully grown, harvested and processed. Throughout the specialty coffee production process great attention is given to every detail, from cultivating the coffee plants to roasting the beans.
One important distinction between specialty coffee and regular coffee lies in how the beansre cultivated. Specialty coffee is typically grown at altitudes in climates with nutrient rich soil. This results in denser more flavorful beans compared to those grown at elevations.
Another significant difference lies in the processing of the beans. In specialty coffee production beans are meticulously hand picked to ensure ripe and top quality ones are selected. They undergo sorting and cleaning procedures to eliminate any defects or impurities.
Lastly these processed beans are roasted with precision and care using batches. This approach allows roasters to closely monitor the process and make adjustments, for achieving roasted beans.
In the specialty coffee industry the primary focus revolves around creating coffee beans that are bursting with flavor, aroma and complexity. There are methods employed to process the coffee beans, including;
Wet Process (Also known as washed coffee); This technique involves removing the skin of the coffee cherry and then fermenting the beans to extract any remaining fruit. Afterward the beans undergo a washing and drying process.
Dry Process (Also known as coffee); This method entails allowing the coffee cherry to remain on the beans as they dry under sunlight. Completely dried the cherry is removed, unveiling the bean. This approach is commonly used in regions, with water resources.
Semi Washed Process; Combining elements of both dry processes this method removes the skin of the cherry but skips fermentation before proceeding with drying.
Honey Process In this technique only the outer skin of the cherry is removed while leaving behind some or all of its fruit residue on the beans during drying. The result is a flavor profile.
The Pulped Natural Process, also known as the "Brazil" process involves removing the skin of the coffee cherry and some of the fruit before drying. It is similar, to the washed process but leaves more fruit on the beans.
The Anaerobic Coffee Process is a method of processing coffee beans. It includes fermenting the beans in an oxygen environment, which adds flavors to them. This specialty method allows for fermentation periods ranging from days to weeks depending on the desired flavor profile. The anaerobic process is often combined with processing methods, like wet, dry or honey to create unique flavor profiles.
These different processing methods contribute to producing flavors and characteristics, in specialty coffees. Doesn't all this coffee knowledge make you feel like a coffee enthusiast? We certainly hope so!
We believe that understanding these processing techniques will enhance your coffee bean purchase. Feel free to explore our Online Store for your next coffee to brew at home, Roasted by Mom.