When picking your perfect cup of coffee, terms like "washed" and "natural processed" might catch your eye. But what exactly do they mean? And how do they shape the flavours in your cup? Understanding these two processes can reveal a lot about why your coffee tastes the way it does. Let’s dive in and explore both methods.
Washed processed coffee (wet process)
In the washed process, coffee cherries are harvested and then quickly stripped of their outer skin using specialized machines. The beans, still coated in a sticky layer of fruit pulp (called mucilage), are then soaked in water to ferment. This fermentation breaks down the mucilage, which is later rinsed off, leaving clean, naked beans ready to dry.
Flavour characteristics
Washed coffee is renowned for its clean, crisp taste. Because this process removes much of the fruit’s influence, it allows the bean’s inherent qualities to shine through. Expect a bright acidity and well-defined flavours, often showcasing clear fruit or floral notes. Regions like Colombia, Kenya, and Central America are known for producing washed coffees with these vibrant characteristics.
Where it’s common
This method requires a lot of water, so it’s most used in regions with plentiful water supplies, like Central America, parts of Africa, and some South American countries.
Natural processed coffee (dry process)
Natural processed coffee takes a more laid-back approach. Instead of removing the cherry’s skin right away, the entire fruit is left to dry in the sun, beans and all. This slower method can be tricky to manage, as it relies heavily on favourable weather conditions. Once the fruit is fully dried, the outer layer is removed, and the beans are processed.
Flavour characteristics
Natural processed coffee often has a fuller body and more complex flavours. The beans soak up sugars from the drying fruit, which can lead to sweeter, fruitier notes—think berries, tropical fruits, or even a wine-like finish. There’s also a tendency for earthy undertones, contributing to a richer, more layered taste experience.
Where it’s common
This method is typically found in dry, sunny climates with limited water resources, such as Ethiopia and Brazil, where the natural drying process is easier to control.
So, how do you choose between washed and natural processed coffee? It all depends on your taste preferences. If you enjoy a cleaner, brighter cup that highlights the bean's natural qualities, washed coffee might be your go-to. On the other hand, if you’re after bold, fruity flavours with a fuller body, natural processed coffee could be just what you're looking for.
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