Seed to cup

NATURAL / DRY 
In Natural processing the entire coffee cherry is dried in the sun before the outer layers are removed. As the cherries dry, enzymes in the mucilage break down and impart a distinctive fruit flavor to the green coffee beans inside. Natural processed coffee typically has more body and lower acidity than washed coffees and is fragrant and sweet with pronounced berry, wine, or dried fruit flavors. Natural processed coffees are commonly produced in regions with a dry climate during harvest. The method requires less water than washed processing but risks over-fermentation.

HYBRIDS - Honey, Pulped-natural, Semi-washed
Hybrid processing is somewhere between washed and natural processing. They're used to combine the best attributes of both methods. The cherries are de-pulped, removing the outer skin but leaving some amount of the fruit surrounding the seeds. The seeds are then dried on raised beds or patios. The process gets its name due to the sticky texture of the dried seeds. Hybrid process coffees go by different names depending on where the coffee is from. Here are three levels of honey processing.

• Yellow Honey: Most of the mucilage is removed
• Red Honey: About half of the mucilage is left on the seeds.
• Black Honey: Most of the mucilage is left intact.

WASHED / WET 
In washed or wet processing, the cherries are passed through a pulping machine to remove the outer skin and some of the fruit, leaving the seeds in the parchment skin. The pulped seeds are soaked in fermentation tanks, where naturally occurring enzymes and microorganisms break down the remaining fruit on the parchment. This typically takes 12-48 hours. The coffee is then washed to remove any remaining mucilage. The washed parchment coffee is then dried to a moisture content of 10-12% on raised beds or using mechanical driers. The parchment is then removed from the seeds with a hulling machine. Wet processed coffees have a cleaner, truer flavor profile. It's also more labor and water intensive than natural processing.

EXPERIMENTAL
Producers are using exciting techniques to bring out wild flavors in coffee. Here are some examples of experimental coffee processing:

Anaerobic fermentation: The seeds are removed from the cherries and placed in airtight containers. These containers are sealed to create an oxygen-free environment. The seeds are then allowed to ferment naturally for a specific period. The process is driven by anaerobic microorganisms, such as yeast and lactic acid bacteria. The microorganisms break down the sugars and other compounds in the coffee, developing unique flavors like tropical fruit, berries, and even funky characteristics.

Yeast inoculation: Yeast inoculation is where producers introduce specific strains of yeast during the fermentation stage of processing to enhance the natural flavors of the coffee.

Carbonic Maceration: The coffee cherries are placed in plastic containers. The containers are purged using carbon dioxide to expel oxygen and other atmospheric gases. The containers are then sealed using lids with a one-way valve, allowing gas to escape during fermentation and preventing any from entering. In this CO2-rich environment, fermentation begins intracellularly by the action of enzymes rather than yeast or other microbes.

Lactic Process: This process uses lactic acid bacteria growth under anaerobic conditions while measuring oxygen level, sugar content, and pH. The bacteria feed on the sugar in the mucilage, generating a high concentration of lactic acid. After reaching a desired pH, the coffee is soaked in water to stop the bacteria growth and dried on raised beds.

Co-Fermented Coffee: The coffee cherries are fermented together with fruit juices or pulp. The fermentation is typically 12-48 hours. The co-fermentation process allows the fruit flavors and sugars to infuse into the coffee, resulting in a unique and exotic flavor profile. The fruit sugars can also contribute to the body and mouthfeel of the coffee, creating a more complex and multidimensional sensory experience.