GREEN COFFEES
POST HARVEST PROCESSING IS KEY TO SPECIALTY COFFEES
NATURAL
The natural process is the oldest method of coffee processing, where the whole coffee cherry is dried with the fruit still intact. After harvesting, cherries are spread out to dry in the sun on patios or raised beds, often turned regularly to prevent mold. Once fully dried, the outer layers are mechanically removed to reveal the bean.
This method often results in fruity, sweet, and complex flavor profiles, with heavier body and lower acidity compared to washed coffees.
HONEY
The honey process is a hybrid method where the outer skin of the coffee cherry is removed, but some or all of the sticky mucilage (“honey”) is left on the bean during drying.
The result is a coffee that often combines the sweetness and body of natural coffees with the cleanliness and brightness of washed coffees, offering balanced, fruity, and syrupy flavor profiles. The amount of mucilage left can vary—yielding “yellow,” “red,” or “black” honey, each with distinct characteristics.
ANAEROBIC
The anaerobic process involves fermenting coffee cherries or pulped beans in sealed, oxygen-free tanks, allowing for controlled and extended fermentation. This environment encourages the development of unique microbial activity, resulting in distinctive flavor profiles.
Anaerobic coffees often stand out for their intensely fruity, wine-like, and complex notes, with vibrant acidity and layered sweetness. The method requires precision and skill, making it popular among producers aiming for experimental and high-scoring microlots.
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