Have you ever thought about why coffee tastes different from one cup to another? Well, it has a lot to do with how it is processed. The way the coffee beans are processed after harvesting plays a huge role in the final taste of the coffee. Whether you are a cafe owner or someone searching for reliable coffee suppliers in Ethiopia, this blog will help you understand the four coffee processing methods and how they relate to coffee production in Ethiopia.
What is coffee processing?
Coffee is not just about where it is grown. It is also about how it is processed. Once coffee cherries are picked, the way they are handled makes a difference in the aroma and flavour of the coffee. In this process coffee seed is removed from the pulp, mucilage and parchment of the coffee cherries. There are four methods of coffee processing.
Traditional Ethiopian coffee methods often rely on sun-drying coffee beans on raised beds, which is a major part of the natural or dry process. At the same time, these days, coffee producers also use the washed coffee process in Ethiopia. Let’s delve into the different methods of coffee processing.
1. Natural or Dry Process
In the natural coffee processing method, the coffee cherries are spread on a raised bed under the sun. The farmers rake the coffee beans for 3 to 6 weeks. The fruit remains on the coffee beans throughout the drying period. The outer layers of the coffee beans are removed mechanically when the coffee beans are completely dried. It is the traditional Ethiopian coffee processing method, as it requires less water and is sustainable. Natural processing often results in heavy-bodied and sweet coffee.
2. Washed or Wet Process
The washed or wet process produces coffee with a clean, bright flavor. The coffee cherries undergo a float test first. Then the cherries are depulped. Then the beans are fermented to break down the remaining mucilage. After that the farmers wash the beans and place them in a raised bed to dry for 60 to 90 days. Many coffee bean suppliers in Ethiopia use this method to obtain a bright flavour. The washed coffee process in Ethiopia enhances the natural acidity of the coffee.
3. Semi-Washed or Wet Hulled Process
The wet hull coffee processing method starts with the depulping of coffee cherries. The coffee beans coated with the mucilage remain after the depulping. Then, it is stored in a tank where the mucilage creates a husk around the seed. The farmers remove the husk and parchment from the coffee bean, and it is sun-dried. The wet-hulled process is common in humid regions like Indonesia.
4. Honey Process
The honey process results in coffee with sweet fruity flavours. This process is a combination of both wet and dry coffee processing methods. Firstly, the cherries are hand-picked when they become ripe. Then it is depulped, leaving a small amount of mucilage on the coffee bean. Then it is laid out under the sun on drying tables. Once the coffee beans become fully dry, they are stored.
The Influence of Ethiopia’s coffee culture globally
The coffee culture of Ethiopia has influenced all over the world. The traditional method of sun drying coffee beans and roasting them over a flame has inspired coffee lovers. Ethiopia is preserving its coffee heritage while adopting new methods like honey processing in coffee bean production, making it a leading coffee bean supplier in the industry. The Ethiopian coffee bean is known for its quality and unique flavours. The rise in popularity of Ethiopian coffee suppliers is the result of the distinct flavours of the coffee.
Conclusion
Understanding different coffee processing methods helps you to appreciate the flavours of coffee in your cup. From the traditional dry process to the honey process, each coffee processing method offers unique flavours. If you are a cafe owner dealing with different coffee suppliers in Ethiopia, you must know all these coffee processing methods. The method used in the coffee processing impacts your coffee experience.