Fermentation in coffee is a natural process where microorganisms (like bacteria and yeast) break down the mucilage—the sticky, sugary layer surrounding the coffee beans after the fruit skin has been removed. This process typically happens after pulping the coffee cherries and before drying the beans.
Fermentation Process Read More »
Honey Process is a coffee processing method that is halfway between washed (wet) and natural (dry) processes. The term “honey” doesn’t refer to actual honey, but to the sticky layer of mucilage (the fruity part of the coffee cherry) that is left on the beans during drying, giving it a honey-like texture.
In the natural process, coffee beans are dried with the whole fruit (cherry) still intact. This is the oldest and most traditional method of processing coffee
Natural Coffee Processing Method (also known as the Dry Process) Read More »
Full wash coffee (also known as fully washed coffee) is a type of coffee processing method where the coffee beans are thoroughly cleaned of their outer fruit layer (called the mucilage) using water. Here’s how the process typically works