Natural, Washed, and Anaerobic
Like any of us, you don’t know, what you don’t know. We were the same when we were first learning about coffee. We are still learning! (But, we know a little more now). Processing methods are a key factor that we look at when deciding how to roast a coffee. It will also impact the characteristics of how the coffee tastes
Natural Coffee Processing:
Natural coffee processing, also known as dry processing, is a method that revels in the vibrant flavors of the coffee cherry. The process involves leaving the cherries intact to dry in the sun, often on raised beds or patios. This unique approach yields coffee beans with a distinctive flavor profile:
Fruity and Vibrant: Natural-processed coffees are celebrated for their fruity and vibrant flavor notes. Imagine the sweetness of berries or a splash of tropical fruit in every sip.
Medium to Full Body: These beans tend to have a fuller body, creating a rich and satisfying mouthfeel.
Pronounced Acidity: Some natural coffees boast a pronounced acidity that adds a lively edge to the taste.
Wine-Like Characteristics: The complexity of natural coffee often results in a wine-like quality, making it a favorite among coffee enthusiasts.
Try our Brazil Samba Reserva to decide to if Natural coffee maybe suit your taste profile!
Washed Coffee Processing
Washed coffee processing, also known as wet processing, takes a different approach by removing the outer skin and pulp of the coffee cherries. Afterward, the beans undergo fermentation in water to remove the mucilage, followed by thorough washing and drying. The result is a coffee with a distinct set of characteristics:
Crisp and Clean: Washed coffees are renowned for their crisp and clean flavor profile.
Bright Acidity: These beans often feature bright acidity with floral or citrus notes, creating a vibrant and lively taste.
Light to Medium Body: The body of washed coffee is typically lighter, allowing the flavors to shine through.
Balanced and Well-Defined: The clarity and balance of washed coffee make it a popular choice.
Try our Peru Organic which is one of our washed coffees!
Anaerobic Coffee Processing
Anaerobic coffee processing is a relatively recent innovation in the world of coffee. This method involves fermenting coffee beans in an oxygen-free environment, often in sealed tanks or bags. The result is coffee with incredibly unique characteristics. We are starting to see some processing methods that have been used in the wine industry now being used in coffee processing. It’s creating some wild and unique experiences. We currently have one on offer (Colombia - Alben Santana)
Complex and Unique: Anaerobic-processed coffees often feature unconventional flavor notes like tropical fruit, spices, or even fermented qualities. It's a taste adventure waiting to be discovered.
Medium to Full Body: These beans tend to have a smooth, velvety texture that enhances the overall coffee experience.
We encourage people to explore with their palate and see what processing methods they lean towards! Once you’ve figured out generally what you like it will make your decision a lot easier! Never be afraid to step out of your comfort zone though! We are always looking and tasting new coffee in search of the unknown here at Slow Coffee.
The coffee farmers are the real heroes in all of this. They are the one’s doing the hard work to get the green coffee ready to roast. So, next time you’re drinking your coffee take a moment to appreciate the amount of work in that origin to get it tasting so damn good!