WHATS THE PROCESS

Production processing methods.

Did you know coffee grows on trees or shrubs, producing cherries that contain seeds. These seeds only become beans once they have been processed, dried and then roasted. So, what type of processing method do you like?

WASHED
After harvest, the cherry flesh is removed from the bean using friction, fermentation, and water (hence the name). The beans are then dried on their own. Washed coffees are known for their clean, bright flavors and clarity, highlighting the natural characteristics of the coffee. This method is often favored for coffees that showcase vibrant acidity and floral or citrus notes.

NATURAL
After harvest, the coffee cherry dries with the bean still inside. As the fruit’s sugars ferment, it imparts unique flavors to the bean. Natural coffees tend to have a heavier mouthfeel, lower acidity, and an exotic, fruity profile, with notes ranging from berries to tropical fruits. This method is known for its bold, complex flavor development but can be riskier due to fermentation variability.

ANAEROBIC FERMENTATION
In anaerobic fermentation, after harvest, the cherry is de-pulped and separated from the mucilage. The bean is then fermented in an environment without oxygen, often in sealed tanks, creating a fermentation process that produces mainly lactic acid. This method results in complex, fruity notes with a smooth, creamy mouthfeel and can bring out unique, wild flavors that stand apart from traditional processing methods.

ANAEROBIC THERMIC
Anaerobic fermentation involves de-pulping the cherry and fermenting it in an oxygen-free environment, which gives the coffee its complex, fruity flavors with lactic acid. The addition of heat during Anaerobic Thermic fermentation further intensifies these flavors, creating a richer and more concentrated profile, often with sweeter, more intense fruity notes and a fuller body.

AEROBIC FERMENTATION
In aerobic fermentation, coffee cherries are placed in an environment with oxygen, allowing for the natural fermentation process to occur in the presence of air. This method promotes the growth of specific yeast strains that enhance the development of bright, fruity, and floral flavors. The aerobic process often highlights clean acidity, crispness, and bright notes, with the fermentation being more controlled compared to anaerobic methods.

HONEY
In the honey process, after harvesting and removing the cherry skin, a small amount of the fruit’s sticky mucilage, or "honey," is left on the bean during drying. This allows the sugars from the mucilage to gently infuse the bean, imparting a mellow, slightly fruity taste. Honey-processed coffees often have a balance of sweetness, medium acidity, and a silky mouthfeel, with hints of caramel or floral undertones.

WET HULLED
Wet hulling is a method commonly used in Indonesia, where the cherries are picked, pulped, and partially dried before the outer parchment is removed. The beans are then patio-dried, leading to a unique flavor profile with earthy, herbal, and spicy notes. This process is known for producing a full-bodied cup with low acidity and rich, complex flavors that reflect the regional terroir.

CARBONIC MACERATION
Carbonic maceration involves loading whole coffee cherries into stainless steel tanks without water. Carbon dioxide permeates the cherry skins and begins to stimulate fermentation inside each intact cherry. This deoxygenated environment enhances the development of fruity, wine-like flavors, and the process can bring out unexpected, bold, and highly complex flavor profiles, with notes ranging from tropical fruits to fermented berry flavors.