How coffee beans are processed after harvest: from origin to perfect roasting

How to handle coffee beans after picking

Coffee is one of the most popular beverages in the world, and the quality and taste of coffee beans depends on how they are handled after picking. From origin to the perfect roast for a rich and mellow taste, every step is crucial.

1. Picking

First, choose the right time to pick. Coffee cherries of different maturity will bring different flavor characteristics. Usually, they can only be picked when the cherries are fully ripe. This requires patience and experience.

During the picking process, the ripe fruits must be carefully separated by hand and the unripe or over-ripe fruits must not be damaged or mixed in.

2. Peeling and fermentation

Once the picking is complete, the next step is to remove the outer layer of the coffee beans (also known as dehulling). This can be done either by the washed method or the dry method.

a) Water washing method:

Freshly picked coffee berries are placed in water, and the pulp is washed clean by water flow and stirring. The coffee beans are then dried.

b) Dry method:

Drying the picked coffee cherries in the sun to allow them to naturally shed their outer pulp takes longer and is susceptible to weather conditions.

Regardless of the method used, the peeled coffee beans need to be fermented. Fermentation can help remove the mucilage remaining on the beans and improve the taste and flavor.

3. Washing and drying

After fermentation is complete, the next step is washing or drying.

a) Washing:

Rinse the fermented coffee beans thoroughly in clean water. This helps remove residual substances and improves quality.

b) Drying:

If you choose the dry processing method, you need to place the peeled and fermented coffee beans in a properly ventilated place away from direct sunlight for drying. This process takes a certain amount of time, usually a few weeks.

4. Grading and packaging

After washing or drying, the coffee beans will be graded and sorted. This is to ensure consistency in quality and taste.

Coffee beans are sorted into different grades based on characteristics such as bean size, shape and color. High-quality coffee beans are usually packaged individually to protect them from damage during transportation.

5. Baking

The last key step is roasting. Different degrees of roasting will produce coffee with different flavor characteristics.

a) Light roast:

Light roasting is often used to preserve the flavor of the original origin and emphasize the fruity and floral aromas.

b) Medium to medium dark roast:

This level of roasting balances sourness, sweetness, and bitterness while highlighting the cocoa aroma.

c) Dark to Extra Dark Roast:

This degree of roasting will produce a strong bitter taste and roasted wheat aroma in the coffee beans.

Summarize

From the origin to the perfect roasting of the mellow taste, each step plays an important role in the final coffee quality. Picking, peeling and fermentation, washing and drying, grading and packaging, and roasting, each step needs to be handled carefully. Only through careful and meticulous processes can a satisfying cup of coffee be produced.