Natural or washed coffee - the type of preparation
Time to read 2 min
Time to read 2 min
For many coffee drinkers, the terms natural or washed coffee are still foreign words. Although the type of processing has a big impact on the aroma and can help us choose the perfect strain.
Coffee preparation, also known as processing, refers to the processing steps that the coffee bean goes through on its way from the picked coffee cherry to the unroasted coffee bean.
If the coffee cherry is not processed immediately after harvesting, it will begin to ferment uncontrollably. This has a negative effect on the taste and quality of the bean.
When harvested, the coffee bean is surrounded by the pulp, also known as the pulp, and the mucilage, a slimy protective layer.
Since the coffee beans have to be dry for roasting, they have to be separated from the pulp and dried.
There are different procedures that are typically used depending on the country of origin.
We will introduce you to the two most common methods.
Natural coffee, also known as dry-processed coffee, has a long tradition. This method is the first choice, especially in arid regions such as Ethiopia or Brazil. The reason for this is that no water is required and processing is relatively simple.
After harvesting, the coffee cherries are simply sun-dried on drying beds or cement floors. In the meantime, they have to be turned again and again until, after approx. three weeks to dry completely.
The sugar molecules of the mucilage pass into the coffee bean during the drying time - this creates a fruity-sweet aroma.
They also ensure that the coffee has a lower acid content and a fuller body, which ultimately gives you a more intense mouthfeel when drinking.
Once the bean has developed its characteristic central bar, drying is complete.
Then the bean only has to be removed from the pulp and mucilage and is ready for transport to the next processing step - the roasting.
If you are looking for a light fruity sweetness in your coffee, you should choose a natural coffee.
A lot of water is required for the washed coffee process.
You're probably wondering why, for the sake of the environment, the natural process isn't always used. Regions where there is a lot of precipitation or too little solar radiation depend on processing with water. The coffee cherry is very sensitive and quickly becomes moldy and moldy under the wrong conditions.
In the washed process, the pulp of the coffee cherry is removed immediately after harvesting. This is done with the help of water pressure using so-called wet mills.
Then the last remains of pulp are removed in fermentation tanks and the bad coffee beans that float on the surface are sorted out. The gentle fermentation creates a creamy-soft taste.
Then the coffee beans are dried for up to ten days. However, the thin parchment skin that surrounds the coffee bean is only removed shortly before export. This is how we ensure that all flavors remain protected.
Washed coffees taste more complex and have a milder body. In addition, the fine acidity of the raw beans is retained, which leaves a balanced, flowery, sometimes even tea-like taste.
You now know the differences between the two processing methods and maybe this can help you decide between natural and washed coffee.
If you want an unusual moment of pleasure with intense aromas and fruity notes, try a Natural Processed coffee.
If you prefer to play it safe, let yourself be enchanted by the delicate and complex aroma of one of our washed coffees.
Recommendation: Try our Washed Espresso Fortissiomo.
It enchants you with a complex aroma of malt and marzipan and a pleasantly light acidity.