• Coffee Processing

    Washed Processing

    In this method, coffee cherries are depulped to remove the outer fruit layer, followed by fermentation to break down remaining mucilage. The beans are then thoroughly washed and dried. This process yields a clean and vibrant cup with bright acidity, highlighting the intrinsic qualities of the coffee beans.

    Natural Processing

    In natural processing, ripe cherries are dried with their outer skin intact. As they dry, sugars from the fruit seep into the beans, imparting a rich and fruity flavor. This method often produces a heavy body and a unique, sweet complexity.

    Honey (Pulped Natural) Processing

    Cherries are depulped to remove skin but some mucilage is intentionally left on the beans. They are then dried, creating a spectrum from "white honey" (least mucilage) to "black honey" (most mucilage). This process can result in a balance between the clean profile of washed coffee and the sweetness of natural coffee.

    Experimental Processing

    Coffee producers are continuously exploring new methods, such as anaerobic fermentation, extended fermentation, and hybrid processes. These experimental techniques push the boundaries of flavor development, resulting in diverse and sometimes unconventional taste profiles.

    Each processing method contributes distinct flavors and characteristics to the final coffee, offering a wide range of sensory experiences for enthusiasts and connoisseurs alike.