Roasting The Bean
Coffee Processing
- Washed Processing: This method relies heavily on the use of water. This is especially true during fermentation, when the sticky mucilage is dissolved into large tanks, resulting in a cleaner bean and a more acidic flavor in the cup. In essence, fermentation increases the acidity in the coffee, which is why Latin American coffee (much of it washed processed) is often noted for its pronounced acidity
- Semi-Washed Processing: The semi-washed is often associated with the coffees of Indonesia. Partial drying and no fermentation impart semi-washed coffees with herbal, earthy flavors and big body.
- Natural Processing: What's unique about this method is the absence of water. In natural (or dry) processing, the fruit of the cherry is allowed to dry right of the bean, which is why the coffees processed this way taste so much of the fruit. Brazil, Yemen and Ethiopia use natural processing.
Sorting and Bagging
- All green coffee is sorted by color and density, either by hand of machine.
- Density means quality
- Beans that don't meet a certain weight are discarded as defective.
- The labor involved in sorting differs by country and the coffee infrastructure that exists in the particular growing region.
- After final sorting, coffee is bagged and weighed, and the bags are sewn shut.
- Beans are bagged in the burlap sacks that will vary in weight.
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