FARM PROCESSES
The washed coffee process
Also known as the wet process, is a common method used to process
coffee at the farm. This method is known for producing coffees with
clean and bright flavors. Here's an overview of the steps involved in the
washed coffee process at the farm:
Also known as the wet process, is a common method used to process coffee at the farm. This method is known for producing coffees with clean and bright flavors. Here's an overview of the steps involved in the washed coffee process at the farm:
Harvesting
Ripe coffee cherries are selectively picked by hand. Skilled pickers choose only the cherries that have reached their optimal ripeness, ensuring high-quality beans.
Pulping
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Sorting
The harvested cherries undergo sorting to remove any defective or underripe cherries, as well as any leaves or debris. This sorting process helps maintain the overall quality of the coffee.
Once sorted, the coffee cherries are pulped to remove the outer skin and most of the fruit flesh, leaving behind the beans. This can be done using a pulping machine or by hand-operated pulpers. The result is a batch of coffee beans covered in a sticky layer called mucilage.
Washing
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Fermentation
The pulped beans, still coated with mucilage,
are placed in fermentation tanks or bins filled with water. During fermentation, the beans are left to soak for a specific period, typically ranging from 12 to 48 hours, depending on factors such as altitude and climate. The fermentation process helps break down the remaining mucilage and develop desired flavor characteristics in the beans
After fermentation, the beans undergo
thorough washing to remove the loosened
mucilage. This washing can be achieved byagitating the beans in water or passing them through channels or washing machines. The beans are usually washed multiple times until they are clean and free from mucilage.
Hulling
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Drying
Once washed, the coffee beans need to be
dried to reduce their moisture content. In the
washed process, the beans are typically dried using
sun drying or mechanical drying methods. Sun
drying involves spreading the beans on large patios
or raised beds, exposing them to sunlight and air.
During the drying process, the beans are regularly
turned to ensure even drying. Mechanical dryers can
also be used to speed up the drying process, especially in regions
After the beans have dried and reached the desired moisture content (around 10-12%), the parchment layer surrounding the beans becomes
dry and brittle. Hulling is the process of removing this parchment layer to obtain the green coffee beans. Hulling can be done using machines that rub or abrade the parchment away, revealing the green coffee beans inside.
with limited sunlight or
during unfavorable
weather
conditions.
Following hulling, the coffee beans are usually sorted again to remove any defective or
discolored beans. The resulting green coffee beans are then ready for export or further
clean and bright flavors. Here's an overview of the steps involved in the
processing, such as roasting.
The washed coffee process is known for its ability to produce coffees with bright
acidity, clarity of flavors, and a clean cup profile. It is widely practiced in regions where
water resources are accessible and where the climate is suitable for this method.
Following hulling, the coffee beans are usually sorted again to remove any defective or
discolored beans. The resulting green coffee beans are then ready for export or further clean and bright flavors. Here's an overview of the steps involved in the processing, such as roasting.
The washed coffee process is known for its ability to produce coffees with bright acidity, clarity of flavors, and a clean cup profile. It is widely practiced in regions where water resources are accessible and where the climate is suitable for this method.
Natural Coffee processing at farm
Natural coffee processing, also known as the dry process or sun-dried process, is another
method used to process coffee at the farm. This method is characterized by allowing the
coffee cherries to dry with the fruit still intact, imparting unique flavors to the beans. Here's
an overview of the steps involved in natural coffee processing at the farm
Natural coffee processing, also known as the dry process or sun-dried process, is another method used to process coffee at the farm. This method is characterized by allowing the coffee cherries to dry with the fruit still intact, imparting unique flavors to the beans. Here's an overview of the steps involved in natural coffee processing at the farm
Sorting
The harvested cherries undergo sorting to remove any damaged, underripe, or overripe cherries, as well as any leaves or debris. Sorting helps ensure the quality of the final product.
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Harvesting
Ripe coffee cherries are selectively picked by hand, similar to other processing methods. Only fully mature cherries are chosen to ensure optimal flavor and quality.
Drying
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Instead of removing the outer skin and pulp from the
cherries, as in other methods, the cherries are
spread out in thin layers on patios, raised beds, or
drying racks. They are left to dry naturally under the
sun. During the drying process, the cherries are
regularly turned and raked to promote even drying
and prevent fermentation or mold growth. This
drying period can take up to several weeks,
depending on weather conditions and humidity.
Dehusking
Once the cherries have dried
completely, the outer skin becomes
dry and brittle. The cherries are then
processed using a hulling machine
to remove the dry outer skin,
revealing the dried coffee beans
inside. This process is also known
as dehusking or threshing.
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Hulling
After sorting, the coffee beans
undergo hulling, which involves
removing the parchment layer
that surrounds each bean. This
can be done using machines that
rub or abrade the parchment
away, leaving the
green coffee
beans exposed.
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Sorting and cleaning
The dried coffee beans, still covered in a protective parchment layer, are sorted to remove any defective or discolored beans. The beans can also be further cleaned to remove any remaining debris or impurities.
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Final sorting
Following hulling, the green coffee beans are once again sorted to ensure only high-quality beans are retained. This sorting process helps remove any defective beans or foreign matter.
The resulting natural processed coffee beans possess distinct flavors characterized by fruity,
wine-like, or fermented notes. Natural processing allows the coffee beans to absorb flavors from
the surrounding fruit, contributing to their unique taste profile. It is often employed in regions
with limited water resources or in areas where the natural sweetness and complexity of the
coffee cherries are highly valued.
It's important to note that natural processing requires careful attention to drying conditions and
thorough sorting to maintain quality. Improper drying or inadequate sorting can lead to defects
or off-flavors in the final product.
The resulting natural processed coffee beans possess distinct flavors characterized by fruity, wine-like, or fermented notes. Natural processing allows the coffee beans to absorb flavors from the surrounding fruit, contributing to their unique taste profile. It is often employed in regions with limited water resources or in areas where the natural sweetness and complexity of the coffee cherries are highly valued.
It's important to note that natural processing requires careful attention to drying conditions and thorough sorting to maintain quality. Improper drying or inadequate sorting can lead to defects or off-flavors in the final product.
Honey coffee process at farm
The honey coffee process, also known as pulped natural or semi-washed process,
is a method of coffee processing that combines elements of both the washed and
natural processes. It is called "honey" due to the sticky texture of the mucilage that
remains on the coffee beans during processing. Here's an overview of the steps
involved in honey coffee processing at the farm:
The honey coffee process, also known as pulped natural or semi-washed process, is a method of coffee processing that combines elements of both the washed and natural processes. It is called "honey" due to the sticky texture of the mucilage that remains on the coffee beans during processing. Here's an overview of the steps involved in honey coffee processing at the farm:
Sorting
The harvested cherries undergo sorting to remove any damaged, underripe, or overripe cherries, as well as any leaves or debris. Sorting helps ensure the quality of the final product.
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Harvesting
Ripe coffee cherries are
selectively handpicked, similar to
other processing methods. Only
fully ripe cherries are chosen for
optimal flavor and quality.
Pulping
Drying
After pulping, the coffee
beans with the mucilage
still attached are
spread out on drying
beds, patios, or raised
racks to dry. The mucilage acts as a
natural protective layer during the
drying process. The beans are
regularly turned and raked to promote
even drying and prevent fermentation
or mold growth. The drying period can
take several days to a few weeks,
depending on weather conditions and
desired moisture content.
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The ripe cherries are pulped using a
pulping machine to remove the outer skin
while leaving some of the
sticky fruit pulp, or
mucilage, intact on the
coffee beans. This
distinguishes the honey
process from the fully
washed process, where
all the mucilage is
removed.
Hulling
Once the beans have dried to the desired moisture content, the parchment layer surrounding the beans
Sorting and Cleaning
The dried coffee beans, still
covered in a protective
parchment layer, are sorted
to remove any defective or
discolored beans. The beans
can also be further cleaned to
remove any remaining debris
or impurities.
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becomes dry and
brittle.
The beans are then
processed using a hulling
machine to remove the
dry outer skin and
parchment layer,
exposing the green
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Final sorting
Following hulling, the green coffee beans are once again sorted to ensure only high-quality beans are retained. This sorting process helps remove any defective beans or foreign matter.
The honey process offers a balance between the flavors of the washed and natural processes.
The mucilage left on the beans during drying imparts some sweetness and complexity to the
final cup, similar to the natural process, while still maintaining the clean and bright
with limited water resources or in areas where the natural sweetness and complexity of the
characteristics associated with the washed process.
It's important to note that there are different degrees of honey processing, ranging from white
honey (least mucilage left on the beans) to yellow honey, red honey, and black honey (highest
mucilage content). The amount of mucilage retained can vary depending on the desired flavor
profile and the specific techniques used by the coffee producer.
Honey processed coffees have gained popularity among coffee enthusiasts for their unique and
nuanced flavor profiles.
The honey process offers a balance between the flavors of the washed and natural processes.
The mucilage left on the beans during drying imparts some sweetness and complexity to the
final cup, similar to the natural process, while still maintaining the clean and bright
with limited water resources or in areas where the natural sweetness and complexity of the
characteristics associated with the washed process.
It's important to note that there are different degrees of honey processing, ranging from white
honey (least mucilage left on the beans) to yellow honey, red honey, and black honey (highest
mucilage content). The amount of mucilage retained can vary depending on the desired flavor
profile and the specific techniques used by the coffee producer.
Honey processed coffees have gained popularity among coffee enthusiasts for their unique and
nuanced flavor profiles.
Anaerobic natural coffee process at farm
The anaerobic natural coffee process is a relatively newer and innovative method of coffee
processing that combines elements of the natural process with anaerobic fermentation. This
process involves creating a low-oxygen or oxygen-free environment during the fermentation
stage, resulting in unique flavor profiles. Here's an overview of the steps involved in the
anaerobic natural coffee process at the farm
The anaerobic natural coffee process is a relatively newer and innovative method of coffee processing that combines elements of the natural process with anaerobic fermentation. This process involves creating a low-oxygen or oxygen-free environment during the fermentation stage, resulting in unique flavor profiles. Here's an overview of the steps involved in the anaerobic natural coffee process at the farm
Sorting
The harvested cherries undergo
sorting to remove any
damaged,
underripe, or
overripe cherries,
as well as
any leaves or debris.
This
sorting process helps ensure
the quality of the final product.
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2
3
Harvesting
Ripe coffee cherries are
selectively handpicked,
other processing methods.
ensuring only fully ripe
cherries are chosen.
Fermentation
Drying
After fermentation, the coffee cherries, still intact with
their fruit pulp, are carefully spread out to dry. The
drying process can be done on raised beds, patios,
or drying racks, similar to the natural process. The
cherries are regularly turned and monitored to ensure
even drying and prevent mold or other issues. The
drying period can take several days to a few weeks,
depending on the desired
moisture content and
environmental conditions.
Sorting and Cleaning
The dried coffee beans, still covered
in a parchment layer, undergo sorting
to remove any defective or discolored
beans. They can also be further
cleaned to remove any remaining
debris or impurities.
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In the anaerobic natural process, the selected
cherries are placed in a fermentation vessel or
tank that creates a low-oxygen or oxygen-free
environment. This can be achieved by sealing
the vessel or using specialized fermentation
bags. The cherries are left to
ferment inside the vessel for
a specific period, typically
ranging from a few hours to
several days. The lack of
oxygen during fermentation
creates unique flavor
profiles in the coffee beans.
Dehusking
Once the cherries have dried
completely, the outer skin
and fruit pulp become dry
and brittle. The cherries are
processed using a hulling
machine to remove the dry
outer skin and pulp, revealing
the dried coffee beans inside.
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Final sorting
Following hulling, the green coffee beans are subjected to a final sorting process to ensure only high-quality beans are retained. This step helps remove any defective beans or foreign matter.
The anaerobic natural coffee process is known for producing coffees with distinct and complex
flavor profiles. The anaerobic fermentation stage introduces unique flavors and aroma
compounds into the beans, enhancing their sweetness, acidity, and overall cup profile. The
combination of the natural process and controlled anaerobic fermentation results in a coffee
that showcases the natural characteristics of the beans while also expressing the influence of
the fermentation environment.
It's important to note that the specific variations and techniques used in anaerobic natural
processing can vary among producers and regions. The duration and conditions of
fermentation, as well as other factors such as altitude and coffee varietal, can influence the final
flavor outcomes.
The anaerobic natural coffee process is known for producing coffees with distinct and complex
flavor profiles. The anaerobic fermentation stage introduces unique flavors and aroma
compounds into the beans, enhancing their sweetness, acidity, and overall cup profile. The combination of the natural process and controlled anaerobic fermentation results in a coffee
that showcases the natural characteristics of the beans while also expressing the influence of
the fermentation environment.
It's important to note that the specific variations and techniques used in anaerobic natural processing can vary among producers and regions. The duration and conditions of
fermentation, as well as other factors such as altitude and coffee varietal, can influence the final flavor outcomes.
