Washed Processing: A Showcase of Purity
Washed (or wet) processing is a method that highlights the inherent characteristics of coffee. In this process, cherries are depulped, submerged in water to remove mucilage, and then dried on raised beds or patios. Common in regions like Rwanda, Kenya, and Colombia, washed coffees are celebrated for their clean, bright flavors. By removing the fruit completely, the true terroir of the coffee shines through in the cup.
Natural Processing: Fruity & Full-Bodied
Natural processing, often used in Yemen, Ethiopia, and Brazil, involves drying cherries intact—skin, flesh, and all. The cherries are spread on patios and carefully turned to avoid mold until they reach optimal moisture. This method enhances fruity, sweet flavors and full-bodied profiles, sometimes introducing wine-like or heavier characteristics. Natural coffees are bold, flavorful, and deeply expressive.
Honey Processing: A Sweet Balance
Honey processing, originating in Costa Rica, is a hybrid technique that retains some mucilage during drying. Variations—black, red, yellow, and white honey—depend on the amount of mucilage left. This method balances the clarity of washed processing with the sweetness and body of natural coffees, producing unique flavor profiles like red fruit notes and rich mouthfeels.
Aerobic & Anaerobic Fermentation: Pioneering Complexity
Fermentation, either aerobic (with oxygen) or anaerobic (oxygen-free), transforms coffee flavors. Anaerobic fermentation, often in sealed tanks, allows for slower sugar breakdown, leading to complex, fruity profiles. Aerobic fermentation, by contrast, occurs faster, yielding cleaner flavors. These experimental methods are pushing the boundaries of coffee innovation, offering vibrant and nuanced cups.
Carbonic Maceration: Borrowing from Winemaking
Inspired by winemaking, carbonic maceration introduces carbon dioxide into sealed fermentation tanks. This technique creates intensely fruity, wine-like coffees with tropical or floral notes. Popularized for specialty lots, it’s a game-changer for adventurous coffee drinkers and producers looking to elevate their offerings.
Stay tuned as we explore how these traditional and experimental methods impact coffee in Malmö, Sweden, and beyond, highlighting the creativity driving specialty coffee at 1998.