HOW DOES PROCESSING METHOD PLAY A ROLE IN COFFEE TASTE & FLAVOR?

Very often you hear a coffee producer tell you which method they use to process their coffee such as natural, wash, or honey process. Exactly, what does this mean?

Basically, processing is simply the method used to remove the coffee seeds, or beans, from the pulp and skin. However, there are three different ways to make that work and each way leading to very different tastes & flavors of a cup of coffee.

During the natural method, the beans are dried entirely in their natural form with skin and pulp intact. The washed process removes all of the soft fruit residue, both skin and pulp, before the coffee is dried. Honey or pulped natural processing is a middle-ground, in which the skin of the fruit is removed before the beans are dried, but almost all of the pulp remains on the beans.

As a result, washed coffees are sharper than natural coffees. They have fewer aromatic compounds but more acidity. Natural coffees are not just sweeter than washed coffees in large part because of the fermentation of sugars in the pulp, also fruity, floral, and caramel notes in the final cup.
Honey processing includes removing the cherry skin, which allows for better fermentation of the mucilage around the bean. This results in a more pronounced sweetness in honey processed coffees than in natural ones, with more buttery aromas and nut notes.

It seems simple but requires processors to have high-skills and knowledge to make coffee taste best. Over-fermentation can create too many acetic acids and phenolic compounds, which will make the final cup bitter or sour, etc.
That is why people use the same method but get different results.

Talk to us to learn more or to experience our #coffee. Our processor team always are excited to show you ^^
With love from Vietnam!
#honeycoffee #washcoffee #naturalcoffee #greencoffeebeans
Source: https://perfectdailygrind.com/2019/06/how-does-processing-method-impact-coffee-chemistry-flavor/