The processing of coffee beans has an important impact on the flavor and taste of coffee. Washing and sun drying are two common processing methods. There are some differences between them in processing, time and effect.
First, washing is a method of washing coffee beans by soaking them in water. This process usually includes steps such as peeling, fermentation and rinsing. First, the outer peel of the coffee fruit is removed by mechanical equipment, and then the remaining part is placed in a large container for fermentation. Fermentation can help remove residual substances in the beans and will have a certain effect on the coffee beans, making them more acidic and refreshing. Finally, a large amount of clean water is used in the rinsing stage to completely remove residual substances and stop the fermentation reaction.
In contrast, natural drying is a more traditional and straightforward process. In this process, the harvested coffee cherries are laid out on a flat surface in the sun to dry. This takes a long time (usually several weeks) to ensure that all moisture is evaporated. Naturally processed coffee beans usually have a stronger taste and lower acidity because of some chemical changes that occur within the beans during the drying process.
In general, there are obvious differences in the flavor of coffee between washed and natural processing methods. Washed can produce a more refreshing, higher acidity coffee, suitable for people who like a bright and fresh taste. Natural can produce a more intense and rich coffee, suitable for people who pursue depth and complexity.
