Coffee Processes
Coffee processing is the method in which the layers around the coffee bean are removed. Each method has different advantages and each method creates a different resulting cup of coffee.
Anaerobic
In speciality coffee circles, Anaerobic Naturals are creating a bit of a buzz. In essence, this is the natural process taken to its extremes by completely removing oxygen from this fermentation process by placing the cherries in a sealed tank, producing rare and exotic flavours and big aromas.
read more →
Blend
A blend which combines coffee beans that have undergone different processing methods, for a unique flavour experience.
read more →
Honey
Honey processed coffees are the result of sticky sweet pulp or mucilage being left on for the drying process. This sits somewhere between the natural and washed process, and has gained massive popularity, especially in Central America, with Costa Rica credited for its growth. Within this method…
read more →
Natural
Natural process coffees take the entire fruit - cherry and all - ferments it, and then dries it until it reaches ideal moisture levels. Traditionally, the natural method has had a practical advantage, being used to process coffee commercially due to the lower costs involved or in areas with limited…
read more →
Sparkling Water Decaf
Sparkling water or CO2 decaf, uses a gentle natural and organically certified sparkling water CO2 process. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the caffeine molecules, and the good caffeine selectivity of the carbon dioxide maintains other coffee…
read more →
Sugarcane Decaf
Sometimes called natural decaffeinated coffee, sugarcane processing originates in Colombia and is a clean and green way of decaffeinating coffee beans. The natural compound Ethyl Acetate is formed from fermenting sugarcane molasses and is then washed around the beans several to times to clear away…
read more →
Swiss Water Decaf
The Swiss Water process is an organic, chemical-free method of decaffeination, discovered in the 1930s in Switzerland. It relies on a supersaturated green coffee solution called Green Coffee Extract (GCE). As the GCE is already saturated with all the compounds found in green coffee except the…
read more →
Washed
Washed coffee is processed as soon as the fruit is picked then passed through various pieces of equipment where the coffee beans are mechanically sorted and pulped, essentially being cleaned of any fruit and its sugars (mucilage). When the beans have been fully processed they are dried in order to…
read more →
Wet-Hulled
While the process starts similarly to washed coffee, after fermentation, the process start to diverge. While coffee is typically dried to around 10% moisture, the unpredictable and extremely high rainfall and humidity makes the drying process challenging in Indonesia, limiting washed or natural…
read more →
