Coffee Processes
Coffee processing is the method by which the layers around the coffee bean are removed- and the coffee cherry is processed into a green bean. Each method has different advantages and each method creates a different resulting cup of coffee.
Anaerobic
Anaerobic fermentation coffee is fermented in an oxygen-free environment like a sealed tank to boost fruity and exotic flavours and create unique tasting notes.
Anaerobic coffee can be washed, natural or honey processed.
Experimental
Lactic Fermentation, co-fermentation, carbonic maceration and much more — experimental coffee is coffee that has undergone innovative post-harvest processing or pre-processing to impart unique flavours and create truly special cups.
Honey
Honey processed coffees are the result of the sticky (honey-like) mucilage of the cherry being left on for the drying process. The resulting flavour is usually richly fruity and creates coffees with great body.
Natural
Natural processed coffee involves taking the entire coffee cherry, fermenting it, and then drying it until it reaches ideal moisture levels before it is then hulled. Natural coffees often have a sweet, nutty or fruit-forward flavour.
Sparkling Water Decaf
This chemical-free decaffeination method uses CO2 to gently remove the caffeine molecules from coffee while keeping hold of the flavour.
Sugarcane Decaf
This traditional Colombian decaffeination process involves using compounds from fermented sugarcane to remove caffeine from coffee beans.
Swiss Water Decaf
The Swiss Water process is an organic, chemical-free method of decaffeination discovered in the 1930s in Switzerland that uses a solution called Green Coffee Extract (GCE) to remove caffeine for high quality decaf.
Washed
Clean tasting and consistent, washed coffees are cleaned of all fruit before drying. Washing reduces the risk of defects and is often less labor intensive than natural process coffee.
Wet-Hulled
This process, also known as Giling Basah, is unique to Indonesia and widely seen on the island of Sumatra. During processing, the coffee is only semi dried and then is hulled to remove the parchment while still moist. The resulting coffee is often slightly herbaceous, earthy and full bodied.
