Coffee bean processing methods: traditional, natural, washed, do you know?

The way coffee beans are processed has a significant impact on the flavor and taste of the coffee. Conventional, natural, and washed are three common methods of coffee bean processing, and each method has its own unique characteristics.

Traditional processing is the oldest and most common method. In this process, the picked coffee cherries are first peeled and then fermented to remove the pulp. Next, the remaining part is dried and shelled by machine or by hand. This process is relatively long and requires patience and skill to ensure quality.

Natural processing is a simpler and more direct method. In this process, the whole coffee cherries are picked and left to dry. There is no peeling or fermentation process, so time and labor costs are saved. Since there is no fermentation process, natural processing produces a special and rich taste, which may have natural fruit aroma in some cases.

Washed coffee is very different from the previous two. In this process, the whole coffee cherries are first washed in water and the pulp is removed by machine or hand. Next, the remaining part is dried and shelled by machine or hand. This process requires more water and labor, but can produce a refreshing and bright taste.

Each processing method has a different effect on the flavor of the coffee beans. Traditional processing usually gives the coffee beans a more balanced and complex taste while retaining the original flavor. Natural processing highlights the natural aroma and sweetness of the coffee beans. Washed processing can give the coffee beans a higher acidity and a fresh taste.

In short, traditional, natural and washed are three common and unique coffee bean processing methods. Each method gives the coffee different characteristics and flavors, so consumers can choose the coffee that suits their taste preferences according to their personal preferences.