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Honey-style green coffee processing, dry processing, wet processing… those are some of the keywords you've seen on coffee packages that roasters sell you, but what are they and what's the difference? between them? Don't be confused! This article will describe them all in detail, how we process them directly from the Helena Coffee Vietnam ripe coffee farm and you will realize the difference between the processing methods of green coffee. Let's start to find out!
3 MOST POPULAR COFFEE PROCESSING METHODS CURRENTLY
First, we would like to introduce to you 3 core factors to be able to preliminarily process and -quality process coffee beans:
Only selected 100% ripe coffee
Controlling the fermentation
Exposure time control
Depending on weather conditions, climate, soil, sugar content, coffee variety, and desired flavor purpose of the product line we want to create, we will decide to choose and implement the processing method. What is the best green coffee?
Three of the most popular green coffee processing methods in the world are natural processing, washed/wet processing, and honey processing. Naturally processed coffee is dried in whole pods before being peeled and green kernels obtained. Wet-processed coffee is peeled and fleshed, then fermented to remove the mucilage before being dried, peeled, and green. Honey processing bridges the ga-processed between d naturally processed coffee; The coffee cherries are crushed, and the outer coffee pods are removed, leaving only the core and the mucus layer (sugar), coating the coffee beans, this method seems to use very little water.
1. METHOD OF PROCESSING WET COFFEE (Washed Processed Coffee)
In the wet processing method, the outer covering of the coffee beans is removed before they are dried. Coffee that is processed by the wet method is called washed/wet coffee. This method requires the use of specialized equipment and uses a significant amount of water. Wet processed coffee focuses only on the beans. Focus on the flavors inherent in the beans, not the outside.
The outer shell of the ripe coffee fruit is removed by the milling machine with a large amount of water, the coffee beans still have a small amount of coffee skin attached, but they must be removed. completed in the following stages. Next, the fermentation process must be carefully monitored to ensure that the coffee does not acquire an undesirable sour taste. For most coffees, the removal of mucilage through fermentation takes between 8 and 36 hours, depending on the temperature, the thickness of the mucilage, and the concentration of enzymes.
Once again, after fermentation takes place, the remaining silk shells are completely removed, leaving only the coffee bean (covered by a thin outer shell called rice husk). Coffee beans are dried in the sun to about 12-13% moisture and take 5 to 7 days for this process. Finally, the coffee bean - the husk of the rice has completely dried and is easily removed during the peeling process.
Wet-processed coffee reflects both the science of growing and caring for the perfect coffee and the fact that farmers are an integral part of creating the flavor of the beans. When looking at washed coffee, it is clear that the country of origin and environmental conditions play an important role in adding flavor.
This means that the wet processing of green coffee beans can bring out the true character of a single-origin coffee. That also partly proves why so many specialty coffees are applied to this processing method.
2. METHODS OF PROCESSING NATURAL COFFEE (Natural/Dry Processed Coffee)
The natural processing method, also known as dry processing, is one of the oldest coffee processing methods. The whole ripe coffee cherries after harvesting are first cleaned and then placed on a drying rack or thinly laid out on the porch in the sun. Although it requires less investment and seems simpler, it still requires certain climatic conditions to ensure the beans are dried to a basic standard.
After the coffee is washed and picked up to remove impurities (soil, stones, sticks, branches .-quality..) and green, flat, rotten ...), the fresh coffee berries are 100% ripe. will prepare to enter the fermentation stage. Coffee cherries are spread thinly in the sun. The drying operation is the most important stage of the process, as it affects the final quality of green coffee beans. Coffee beans that are too dry will become brittle and produce too many broken beans during the peeling process (Broken coffee beans are considered faulty coffee beans). On the contrary, coffee beans that are too moist will be easily damaged quickly due to the attack of fungi and bacteria. Coffee beans are dried in the sun to 12-13% moisture and take 25 to 30 days.
Coffee processed according to natural methods (natural) can create the best coffee. If consistency can be achieved, naturally processed coffee can offer some interesting, more pronounced flavor notes and characteristics typical such as tropical fruit, mint, and herbal flavor groups. …
3. METHOD OF PROCESSING HONEY COFFEE (Honey/Pulped Natural Coffee)
The processing title “honey” leads many people to assume that honey is an ingredient used in the production of coffee or coffee just like tasting honey, but it is not! This process gets its name from the sticky feeling that the mucilage/sugar layer in the ripe coffee pods adheres to, like the honey of the coffee beans when dried. When a coffee bean is separated from the fruit, it is still covered in a layer of mucilage, which when dried will continue to absorb moisture from the air and become sticky. Coffee beans are dried in the sun to 12-13% moisture and take 10 to 20 days.
Honey processing bridges the gap between wet and natural processed coffee as it often possesses the body and sweetness of natural processing while retaining some of the acidity of wet processing. . Coffee processed with honey usually has a full body (full body) and a long after-sweet taste with a balanced sour taste.
Some variations from honey processing methods can be mentioned as white honey, yellow honey, red honey, and black honey. This reflects the possibility of the processing involved, affecting the flavor and overall profile of a coffee. It could turn out to be an intensive scientific method, as the level of mucilage – which affects the sweetness and body of the coffee – is monitored and controlled. Usually, the more mucilage left on the coffee beans, the sweeter the taste.
You see, a naturally processed or honey-processed coffee requires that the outer shell of the ripe coffee fruit must be delicious. However, wet-processed coffee is almost 100% dependent on the fruit having absorbed enough natural sugars and nutrients during its growing cycle. This means that the variety, soil, weather, ripeness, fermentation, washing, and drying are all important.
Coffee processing is an integral part of creating the signature beverage flavor of your delicious cup of coffee. We hope that this article can help you understand more about the processing methods of green coffee and the difference between wet processing (washed), natural processing, and honey processing. . That's also how we do it, trying every day to add value to Vietnamese Coffee.
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