Raw green coffee

Coffee is a fruit. Green coffee beans are the raw seeds of coffee cherries that have been separated and “processed” and have yet to be roasted.

Coffee processing is a crucial step in transforming coffee cherries into the green coffee beans that eventually end up in your cup. The processing method used can significantly impact the flavor profile of the final product.

There are three primary approaches to coffee processing: washed, semi-washed, and naturally-processed. Each method involves removing the fruit of the coffee cherry, leaving only the green coffee bean. The choice of processing method depends on various factors, including the coffee’s origin, regional climate, and intended flavor profile.

The washed process involves removing the fruit from the bean, either by machine or underwater, and then drying the beans in their parchment. This method is known for producing clean, classic Latin American coffee profiles with sweet, chocolatey, and nutty flavors.

The semi-washed or pulp natural process involves removing the skin of the ripe coffee cherry, leaving the bean to dry in its sticky pulp. This method can result in coffees with a creamier mouthfeel and deeper fruity flavors, but requires careful monitoring to prevent mold and bacteria growth.

The natural or sun-dried process is a traditional method where the coffee cherry is dried around the bean, either on the branch or after picking. This method can produce coffees with a syrupy body and pronounced fruit characteristics, but also requires careful attention to avoid spoiling or uneven drying.

Ultimately, the processing method chosen can greatly impact the flavor of the final cup of coffee, making it a critical step in the coffee production process.

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