Coffee Process Information

Dry (Natural) Process:
In this traditional method, coffee cherries are dried whole in the sun. The cherries are spread on raised beds or patios, and the drying process can take several weeks.Once dried, the cherries are mechanically hulled to remove the outer layers and extract the beans.

Wet (Washed) Process:
Coffee cherries are pulped to remove the outer skin, and the beans with their mucilage are left to ferment in water for a period, usually around 12-48 hours.After fermentation, the beans are thoroughly washed and then dried, either in the sun or using mechanical dryers.The washed process tends to produce cleaner, brighter coffees with a more distinct acidity.

Semi-Washed (Honey) Process:
This method combines elements of both the dry and wet processes. The outer skin is removed like in the wet process, but some or all of the mucilage is left on during drying. The name "honey process" comes from the sticky, honey-like layer that remains on the beans. This method can result in coffees with a unique combination of characteristics, blending the brightness of washed coffees with some of the body and sweetness of natural coffees.

Pulped Natural (Miel) Process:
Similar to the honey process, the outer skin is removed, but a portion of the mucilage is left intact. The beans are then dried with some of the mucilage still clinging to them. The result is often a cup profile with attributes of both washed and natural coffees.

Monsooned Process:
This method is unique to certain regions, such as India. Green coffee beans are exposed to monsoon winds, causing them to swell and take on a distinctive flavor. The process results in a lower-acid coffee with a unique, mellow profile.

Each processing method contributes to the flavor, acidity, and body of the coffee, providing a diverse range of options for coffee enthusiasts. The choice of processing method is often influenced by factors such as climate, tradition, and desired flavor characteristics.