Water Process(decaf only)
The water decaf coffee process works by soaking the green coffee beans in hot water, which causes the caffeine and other soluble compounds to dissolve and separate from the beans. The water is then passed through a carbon filter, which removes the caffeine molecules while leaving the other flavor compounds behind.
The decaffeinated coffee beans are then dried and roasted like regular coffee beans. Because this process uses only water to extract the caffeine, it is considered to be a natural and chemical-free method of decaffeination. One potential drawback of the water decaf coffee process is that it can also remove some of the flavor compounds along with the caffeine.
However, many coffee roasters and manufacturers believe that this process produces a better tasting decaf coffee than other methods that use chemical solvents. Overall, the water decaf coffee process is a natural and effective way to remove caffeine from coffee beans without the use of chemicals. It is a popular method for producing high-quality decaf coffee that still maintains the flavor and aroma of regular coffee.
The black honey process, also known as the "honey process," involves removing the outer layers of the coffee cherry, but leaving the sticky mucilage layer intact. This mucilage layer is then allowed to dry along with the coffee bean, creating a sweet and flavorful coffee with a unique taste and aroma.
To make black honey coffee, the coffee cherries are harvested and then sorted to remove any unripe or damaged beans. The cherries are then depulped, which involves removing the outer layers of the fruit to reveal the coffee beans inside. In the black honey process, the cherries are only partially depulped, leaving the sticky mucilage layer intact.
Next, the beans are placed in a fermentation tank, where they are allowed to ferment for a period of time. The length of time that the beans are left to ferment will depend on the desired flavor profile, as well as the ambient temperature and humidity. After fermentation, the beans are washed to remove any remaining mucilage and then dried in the sun or in a mechanical dryer.
Washed coffee is a type of coffee that is made using a specific processing method that involves removing the outer layers of the coffee cherry and washing the beans to remove any remaining fruit residue. This process results in a clean, bright, and balanced flavor profile that is characteristic of many high-quality specialty coffees.
To make washed coffee, the coffee cherries are harvested and sorted to remove any unripe or damaged beans. The cherries are then depulped, which involves removing the outer layers of the fruit to reveal the coffee beans inside.
After depulping, the beans are placed in a fermentation tank, where they are allowed to ferment for a period of time. The length of time that the beans are left to ferment will depend on the desired flavor profile, as well as the ambient temperature and humidity.
After fermentation, the beans are washed to remove any remaining mucilage and fruit residue. This is typically done using a series of channels or tanks that allow the beans to be separated from the remaining fruit by weight. Once the beans are clean and free of any remaining fruit, they are dried in the sun or in a mechanical dryer.
Once the beans are dry, they are roasted to the desired level of darkness.
The roasting process helps to develop the flavors and aromas of the coffee, and the final roast will depend on the preferences of the roaster and the intended use of the coffee. After roasting, the washed coffee is ready to be ground and brewed. It can be enjoyed as a single-origin coffee or blended with other varieties to create a unique flavor profile. Washed coffee is known for its clean, bright, and balanced flavor, as well as its smooth and full-bodied mouthfeel.
One of the classic techniques for processing coffee beans is the natural coffee process, sometimes referred to as the dry process. After being collected, coffee cherries are dried in the sun so that the beans can soak up the sweetness of the fruit before being separated from the dried cherry.
The meticulous selection of mature coffee cherries, which are afterwards separated and spread out in thin layers to dry in the sun, is the first step in the natural coffee process. To promote equal drying and avoid mold or fermentation, the cherries are periodically turned. Depending on the weather and the cherry's thickness, this procedure could take one to four weeks.
The cherries are hulled once they have completely dried. The coffee beans are exposed after the outer skin and parchment layer are removed. Following that, the beans are cleaned, sorted, and ready for roasting. The natural coffee process is a delicate, labor-intensive procedure that necessitates close attention to detail, yet it yields a distinctive flavor profile that many coffee aficionados value.
Coffee beans that have undergone natural processing typically have a fruitier, more nuanced flavor profile with berry and chocolate undertones. Moreover, they frequently have a lower amount of acidity than coffee beans treated by other techniques. Yet, the natural process is also more prone to errors and, if carried out improperly, can provide variable flavor profiles.
A relatively recent technique for processing coffee beans that incorporates characteristics of both the washed and natural processes is the honey coffee process, often referred to as the pulped natural process. In this procedure, the outer peel of the coffee cherry is removed, some of the sticky fruit pulp is left in situ, and the beans are then dried with the pulp remaining in place. Ripe coffee cherries are carefully chosen and sorted before the honey coffee process begins. The outer skin of the cherry is then removed, leaving behind the fruit's gooey pulp. The pulp is left on the beans while they are spread out to dry, allowing the beans to absorb some of the fruit's natural sugars and flavors.
The honey coffee method got its name from the fruit pulp's honey-like hue, which ranges from pale yellow to dark red. The ultimate flavor profile of the coffee beans may differ depending on the color of the pulp. Darker pulps might result in a richer and more syrupy flavor profile, while lighter pulps typically provide a more delicate and flowery cup. The fruit pulp is left on the beans once they have fully dried, and then the beans are hulled to remove the pulp and parchment layer and reveal the coffee beans inside. Following that, the beans are cleaned, sorted, and ready for roasting. A distinct and nuanced flavor profile that combines the sweetness of a natural honey with coffee can be produced using the honey technique.