The different drying processes of coffee
Coffee is an exotic product, like cocoa, which can only be cultivated in certain regions of the world.Before being a...
Coffee is an exotic product, like cocoa, which can only be cultivated in certain regions of the world.Before being a...
Coffee is an exotic product, like cocoa, which can only be cultivated in certain regions of the world.
Before being a beverage, it is a green bean that comes from the fruit of the coffee tree, called cherry.
Once harvested, the coffee cherries must be dried to extract the bean, and the method used has a strong impact on the aromatic profile of the coffee.
Drying is a process that allows a controlled fermentation to soften the parchment of the cherry to extract the beans more easily.
The term "coffee processing" is actually the drying method used to transform the cherries into green beans, which are then roasted.
This is the traditional method, also called "natural coffee" or "natural coffee" because the cherries remain whole.
In countries where the dry season is well marked: Brazil, Ethiopia, Panama, Costa Rica.
This process was developed by Dutch coffee growers in the 17th century on the island of Java. Natural drying was impossible because of the high humidity and heavy rainfall.
In countries with high humidity: Ethiopia, Kenya, Rwanda, El Salvador, Colombia, Panama.
A so-called "hybrid" method, mixing aspects of the dry and wet ways.
Also called "pulped natural" outside Brazil in Central America.
There are different degrees of honey process depending on the percentage of mucilage left on the parchment of the grains. The more mucilage is left on the parchment, the darker the color of the parchment is when dried in the sun.
Source: book "Le café c'est pas sorcier", available at Ma Caféine.
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