Coffee bean processing: How to avoid bad coffee flavors and enhance good flavors?

When we drink coffee, we always discuss the taste of coffee, such as whether it is sour or bitter... So, in addition to being related to the quality of the coffee itself, what is the relationship between these flavors of coffee and the coffee processing method?

Perhaps in a boutique coffee shop you will encounter a situation where the same coffee variety from the same producing area may have different coffee processing methods. For example, both are Yirgacheffe, but one is processed using the washed method while the other is processed using the sun-dried method, and their flavors taste different. So what impact does the coffee processing method have on the taste of the coffee?

What is the treatment method?

Coffee processing refers to the process of turning coffee berries into green coffee beans. Traditionally, there are three main ways to process coffee: washed, sun-dried, and honey-processed. Of course, there are many other processing methods, such as Indonesia's wet hulling method, which is also a processing method, but this processing method is relatively rare.

Water washing method

The washed process is the most popular of the three major processing methods, and most specialty coffee beans choose the washed process.

The process of the washed bean method: select beans → remove pulp → ferment → wash → dry → shell → select and grade → export.

Advantages: There is no need to worry about mold problems with washed coffee beans, and the coffee quality is more stable.

Disadvantages: The process is complicated and requires a constant supply of running water for cleaning, which is relatively costly.

Flavor characteristics: Washed coffee is clean and has no impurities, with a refreshing taste. Coffee usually has bright sourness and fruity aroma. For example, Ethiopia and Kenya have extremely clear flavors.

Washed coffee has a close relationship with the flavor of coffee beans themselves. The origin and environmental conditions play a vital role in increasing the flavor. Almost 100% of the washed flavor depends on the natural sugars and nutrients absorbed by the coffee beans during their growth cycle. This method aims to taste the flavor inside the coffee beans, rather than the flavor attached to the surface of the beans. Washed coffee beans can highlight the original characteristics of coffee beans from a single coffee origin. Therefore, strict requirements are placed on the variety, soil, weather, maturity, and fermentation of coffee cherries. This is why most boutique coffees are processed by washing.

Sun treatment method

Natural processing, also known as dry processing, is the oldest method of processing green beans and is considered to be a lower quality method because it cannot ensure the consistency of coffee flavor.

Sun drying method: select beans → dry → shell → screen and grade.

Advantages: The process is simple, does not require a lot of water resources, has low cost, and is the most environmentally friendly coffee processing method.

Disadvantages: It is highly dependent on the weather, the degree of dryness is difficult to control, excessive exposure to the sun will cause the coffee beans to break, resulting in the appearance of defective beans, and the coffee beans are not stable enough.

Flavor characteristics: good body, high sweetness, mostly with ripe fruit flavor (such as blueberry, strawberry, tropical fruit, etc.) or wine aroma, thick taste.

Although the quality of natural-processed coffee is not very stable and the coffee flavor cannot be guaranteed to be consistent, carefully controlled natural-processed beans actually have the potential to create the most delicious coffee. If consistency can be achieved, natural coffee can have the same clear flavor characteristics as washed coffee. Carefully selected and processed natural coffee beans can also bring incredible cupping flavors, while also providing some more interesting aromas.

Honey Processing

The honey process is between water washing and sun drying, and can be said to be an upgraded version of the sun drying process. This processing method is closely related to Costa Rica. Central American countries such as Costa Rica and El Salvador are more adept at using this processing method.

Honey processing method: remove the peel → sun-dry → obtain green beans.

Advantages: Avoids mold, uses less water, and the honey process gives the coffee a unique flavor and aroma.

Disadvantages: complicated steps and high cost.

Flavor characteristics: high sweetness, thick and full taste.

Honey processed coffee is sweeter than washed coffee and has a higher sugar content. Generally speaking, the more colloid left on the beans, the stronger the sweetness, so the coffee tastes like someone added honey and brown sugar to the coffee. Honey processed coffee is between washed and sun-dried coffee beans and has a unique fruity flavor, but not as exaggerated as some sun-dried coffee beans. Its acidity is usually more rounded than washed coffee beans, with a strong sweetness and complex taste.

After reading the above introduction, what do you think is the best way to process coffee beans? The quality of the natural method is difficult to control, and the washed method consumes a lot of water, so is it better to use the honey method for coffee beans?

For producers, they will first observe the planting environment and weather conditions of the coffee beans before deciding what processing method to use. If the weather is always rainy, it will be difficult to produce high-quality coffee beans. If it is sunny, they will use sun drying or honey processing. Sun drying and honey processing can retain more sugar in the coffee. Both sun drying and honey processing are very dependent on the local climate, so the weather must be dry and have sufficient sunshine, otherwise it is not suitable for sun drying and honey processing.

In short,

Good coffee processing methods need to be strictly controlled. There are three main variables that can be controlled in the processing method: the quality of the coffee fruit, fermentation control, and the drying process . These three variables are the key details to avoid bad flavors and enhance good flavors.

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