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Have you ever thought about what makes our coffee taste different? For specialty coffee, the first things that come to mind usually are where it's from, how it's grown, the fact it is freshly roasted, who's brewing it, and what equipment is used. But even if you have four cups of the same coffee from Colombia, grown at the same altitude and brewed by the same person on the same machine, you'll be surprised how different the taste can be.
How is that possible when all the variables are the same?
Here's the secret behind great coffee: it's all about how those beans are treated!
It all starts when the coffee is just a berry before it becomes a bean. These berries are picked from the coffee tree and taken to processing facilities, turning them into top-selling products.
Pe măsură ce trec prin acest proces, ele își dezvăluie „secretele”, oferind fiecărui bob gustul său – fie că este efervescentă sau fină – în funcție de modul în care este procesată.
The washed process, also known as the wet process, is widely practiced in coffee-producing regions worldwide, notably in parts of Africa and throughout Central and South America. Its primary goal is to swiftly and thoroughly remove the coffee fruit from the coffee seed immediately after harvesting, ensuring the seed can be dried cleanly within its parchment layer.
The Natural process, also known as the Dry process, is one of the oldest methods used in coffee production and a loved one in the specialty coffee industry. In this traditional approach, coffee cherries are allowed to dry with the beans still inside, resulting in a unique flavor profile. This method is particularly prevalent in regions with dry, sunny climates, such as Ethiopia, and Brazil, and growing in many countries due to the funky flavors it can generate.
The Honey processing method, gaining popularity in Central America, involves removing only the skin from coffee cherries and allowing the seed to dry with some or all of its fruit mucilage intact. Variations like Yellow, Red, and Black Honeys are common, each offering unique flavor profiles.
Coffee processing methods are essential elements on the way to your cup for specialty coffee. So, next time you're enjoying your coffee, just remember, that it was a long journey from berry to bean, that it is freshly roasted coffee, it is served in a specialty coffee shop and that's what makes it taste so good!
Ethiopia Odako and Duwancho—both exquisite micro-lots—are sourced from Daye Bensa, a family-owned business that grows its own coffee but also buys cherries from smaller farms, thereby supporting a community of 270 to 560 family-owned farms. These micro-lots are treasures, produced in limited quantities to ensure the utmost quality.
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