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Coffee Processing and its flavor profiles:
The vast majority of coffee producers will claim the virtue Washed/Wet Processed
of their processing method. The processing method used on
a coffee is usually the single largest contributor to the flavor Common way : During this process, the pulp (i.e.theexocarp
profile of a coffee. For example: in Guatemala, dry processing and a part of the mesocarp) is removed mecha-
is a bad word and rightly so. Due to their high humidity a dry nically. The remaining mesocarp, called muci-
processed coffee will almost definitely be fermented, which is lage, is also removed before drying. Mucilage
why only their lowest grade coffees are dried without pulping. can be removed by fermentation followed
However, in Brazil, dry processing results in a sweet, complex, by washing or by strong friction in machines
and heavy - bodied coffee that is almost essential in any good called mucilage removers. The sugars present
espresso blend. The solution for most farms are every region in the mucilage are removed through natural
must has its own proper processing that should optimize the fermentation or mechanical scrubbing. After
flavor profile. However, like wine, the microclimate and soil are the sugars are removed, the beans then can be
the next major contributors to the flavor profile. The three most taken through a secondary washing to remove
well known processes are washed (or wet), natural (sometimes any additional debris, or taken immediately to
referred to as dry process), and honey processes. the patios or beds for drying.
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