In the intricately diverse world of specialty coffee, the processing method of your beans has a huge impact on its profile. Washed and Natural processing methods are the two most popular choices that divide farmers, roasters, and consumers.
Washed processing involves removing the skin and fruit of the cherry and breaking down the mucilage by fermenting the beans before drying them. The beans are separated from the cherries and thoroughly cleaned, shifting the focus solely on the beans. This method gives the beans a clean, consistent, and bright profile.
Meanwhile, Natural processing leaves the coffee cherries intact during the drying process. Alternatively known as the dry process, the farmers remove the sun-dried cherries from the beans after they reach a certain moisture content. The method adds a ‘funky’ note and sweetness to the beans, resulting in an inconsistent but fuller profile.
The choice between carrying washed and natural coffee for roasters can be directly influenced by consumer trends. Catering to the market needs is important for the roasters so the consumers largely dictate what the roasters prefer. However, it’s difficult for farmers at the origins to follow trends. The processing method chosen by the farmers depends on the environment, culture, and resources.
With its cleaner profile and better flavor clarity, washed coffee is preferred by the majority of consumers. A cup of washed coffee is predictable. The fermented flavors of natural coffee dominate the cup and the chances that someone falls in love with the coffee or outright hates it increases. However, this doesn’t indicate that natural coffee doesn’t have its place in the heart of the community.
Coffee beans from all around the world offer something unique to the consumers. The processing and roasting profiles add to the complexity and distinctiveness of the final cup. Each processing method has its merits and offers a distinct perspective on what coffee can offer.
So, the question is: Why pick favorites when you can have it all?
