Coffee processing is a fundamental stage in the coffee journey that profoundly influences the final flavor of your cup. At Farstad & Co Coffee Roastery, we understand the importance of these processes in defining the unique qualities of our specialty coffees. This article aims to demystify two of the most common processing methods—washed and natural—providing insights into how they shape your coffee experience. Whether you're a seasoned coffee aficionado or a curious newcomer, this guide will help you appreciate the art and science behind these processes.

Coffee processing refers to the steps taken to remove the fruit of the coffee cherry from the seed (commonly referred to as the coffee bean) after harvest. This stage is critical, as it directly impacts the coffee's flavor, texture, and overall quality. There are numerous methods, ranging from traditional to experimental, but washed and natural processes remain the most widely used.

Why Is Processing Important?

Processing dictates the degree to which the fruit’s sugars and flavors influence the bean. It determines how much of the bean’s inherent qualities, shaped by its terroir, variety, and altitude, come through in the cup versus how much influence the processing method itself exerts. For roasters like us at Farstad & Co., understanding these methods allows us to highlight and preserve the beans' best attributes during roasting.

The washed process, also known as the wet process, is a meticulous method where the coffee cherry is removed from the bean before drying. This process emphasizes the intrinsic characteristics of the bean, offering clarity and complexity in flavor that comes directly from the bean.

Steps in the Washed Process:

1. Harvesting and Sorting:
   Coffee cherries are handpicked or machine-harvested. The cherries are then placed in water, where ripe cherries sink, and defective ones float, ensuring only the best cherries proceed.
   
2. Depulping:
   The cherries are mechanically depulped to remove most of the fruit, leaving the beans coated in a sticky layer known as mucilage.
   
3. Fermentation:
   Beans are placed in water tanks for fermentation, which typically lasts 18–24 hours. Depending on the geographic location and specific weather conditions, this process can also be shortened or extended. This step breaks down the mucilage, enhancing the beans' clean flavor profile.
   
4. Washing and Drying:
   The beans are thoroughly washed to remove any remaining mucilage. They are then dried either in the sun on raised beds or using mechanical dryers until they reach a moisture content of around 12%.

Flavor Profile of Washed Coffee:

Washed coffees are renowned for their clean and vibrant flavors. They often highlight bright acidity and complex notes, making them ideal for those who appreciate a "pure" coffee experience. For example, a washed Ethiopian coffee might present floral and citrus notes with a tea-like body.

Environmental Considerations:

While the washed process produces exceptional coffee, it can be resource-intensive, particularly regarding water usage. Some producers have adopted innovative methods to reduce water waste, ensuring sustainability remains a priority.

The natural process, also known as the dry process, is the oldest method of coffee processing. Here, the coffee cherry remains intact with the bean during the drying stage, imparting unique fruity flavors.

Steps in the Natural Process:

1. Harvesting and Sorting:
   Similar to the washed process, cherries are carefully sorted to ensure only ripe, undamaged fruits are used.
   
2. Drying:
   The cherries are spread out on raised beds, patios, or drying racks under the sun. They are regularly turned to ensure even drying and prevent mold growth. This stage can take several weeks, depending on the climate and altitude.
   
3. Hulling:
   Once dried, the cherries are hulled to remove the dried fruit, leaving the coffee bean ready for export and roasting.

Flavor Profile of Natural Coffee:

Natural coffees are celebrated for their fruity, bold, and complex flavors. They often feature notes of berries, tropical fruits, and wine-like qualities, with a heavier body and lower acidity. A natural-processed Brazilian coffee, for instance, might exhibit flavors of chocolate-covered strawberries with a syrupy texture.

Environmental Considerations:

The natural process is more environmentally friendly as it requires minimal water. However, it demands dry climates to ensure consistent drying and prevent spoilage.

Choosing between washed and natural coffee ultimately depends on your personal taste preferences and the flavor experience you seek.

Opt for Washed Coffee If You Enjoy:
Clean and vibrant flavors.
Highlighting terroir and origin-specific characteristics.
Floral, citrus, and tea-like notes.

• Opt for Natural Coffee If You Enjoy:
  Bold and fruity flavors.
  A fuller-bodied coffee with a syrupy texture.
  Experimental and unconventional profiles.

Pro Tip:

At Farstad & Co., we recommend exploring single-origin coffees processed using different methods to appreciate their nuances. For example, comparing a washed and a natural Ethiopian coffee can reveal striking differences, even when sourced from the same region.

While processing is crucial, it’s only one part of the story. Other factors include:

• Altitude: Higher altitudes produce denser beans with more complex flavors.
• Varietal: Different coffee varieties, such as Bourbon or Geisha, exhibit unique characteristics.
• Roasting: The roast profile can amplify or mask the beans' inherent qualities.

Brewing: Proper brewing techniques ensure you experience the coffee as intended.

Both washed and natural processes have their place in the world of specialty coffee, offering distinct flavor profiles that cater to different palates. At Farstad & Co., we celebrate this diversity by curating a selection of exceptional coffees, each with its own story and character.

Whether you’re captivated by the clean and crisp notes of a washed coffee or the bold and fruity allure of a natural, we encourage you to explore, taste, and savor the artistry behind each cup. Visit our roastery in Skien to embark on a sensory journey through the world of coffee processing.

Explore. Taste. Repeat.