Processes

Much of the coffee industry can be described in "waves," or eras of the industry. The "first wave" of coffee is known for unremarkable coffees that were burnt and bitter. Coffee is coffee, and there's no other notes other than the bold bitter taste. 

As we entered into the "second wave," the industry started adding flavors to coffee. Roasters were spraying chemcial flavorings on freshly roasted coffee, masking some of the burnt notes and giving them a pungent aroma. This era is also the birth of the heavily-syruped espresso beverages. This is where burnt espresso was covered up by a dessert amount of sugar and steam milk. Some coffee chains still pump out these dessert bevs on the daily.

In the early 2000s, "third wave" coffee roasters started hitting the scene. This is when the craft industry boomed and roasters started paying homage to "the taste of place." It became known, much like wine, coffee tastes different based on where it's grown and how it's processed. Coffee from Ethiopia tasted different than coffee from Colombia, and even certain regions had their own unique qualities. This was in part from the terrior, climate, and the soil; but it also was influenced by the unique varieties that these areas were growing. As the industry progressed and the world became smaller due to access of information and resources, the impact of coffee process became more significant. 

The Process- the state in which the coffee is fermented and dried. Arguably the largest influence in the taste of the coffee itself- the process can change the acidic intensity, the body and overall sweetness. The same coffee can be processed in multiple ways, significantly changing the quality. In addition, a coffee can be processed poorly, resulting in over fermented flavors, phenols or stale coffee. 

In our travels we've encountered hundreds of way of processing coffee, from using raised beds, to tiled tubs, to concrete tiles, to barrels, greenhouses and tarps on the ground. It's sometimes difficult to navigate and understand which method is being used, but an easy way we've been able to categorize them is the state in which they are dried. If the coffee is dried in full cherry, it is a Natural. If the cherry is peeled before drying, it is a Honey (or Pulped Natural) and if the coffee is washed clean of its fruit content before it is dried, it is a Washed. 

WASHED PROCESS DRIED WITH PARCHMENT
HONEY PROCESS DRIED WITH MUCILAGE
NATURAL PROCESS DRIED WITH CHERRY
WASHED PROCESS DRIED WITH PARCHMENT
HONEY PROCESS DRIED WITH MUCILAGE
NATURAL PROCESS DRIED WITH CHERRY
Coffee Cherries are peeled, and fruit content is fermented and washed away before being dried. Approximately 3-7 Days to pulp, ferment, wash and dry
Classic and bold flavors balanced by rich and syrupy sweet notes
Coffee cherries are peeled, and fruit content is left to ferment and dry on coffee seeds. Approximately 7-21 Days to pulp, ferment and dry
Sweet and citrusy flavors balanced by a rounded body.
Coffee cherries are left on the seeds to be fermented and dried. Approximately 14-40 days to ferment and dry
Wild and Fruity Flavors with strong winey acidity.

The anatomy of the coffee cherry

Coffee is a stone fruit grown on a tree. Under the skin of the cherry is a thin sticky layer called mucilage. Under the mucilage is the protective layer called parchment surrounding the seeds.

What is anearobic?

Anearobic refers specifically to fermentation, not the "process." It can get confusing, because a coffee can be anaerobically fermented and still processed as a Natural, Honey or Washed.

WE LIKE TO ASK, "AT WHAT STAGE IS THE COFFEE DRIED?"
That will help determine what the process is.

"The blue barrel revolution"

Blue fermenting barrels have been on a rise over the past decade. It marks a turning point in coffee fermentation, as it can create consistent results. That said, some of the best coffee is still fermented traditionally in tile tubs.