Coffee preparation methods

Aufbereitungsmethoden von Kaffee

There are different variants of how the bean of the coffee cherry is cleaned and dried. Together with our producers in the origin, I went closer on the tracks of this.

Dry preparation of the coffee (Natural)

In the dry processing of the coffee cherry, it is placed in the sun to dry and regularly turned on the drying beds of the plantation, so that it does not begin to mold. After the drying process, which takes about three to five weeks, the coffee cherry still contains a residual moisture of about 12%. The pulp of the coffee cherry is then separated from the kernel. The coffee becomes rather fruity-sweet and intense in floral notes due to the dry processing. Our Brasil Fine Cup is for example a Natural.



Wet preparation (washed)

After the beans have been cleaned and sorted with the help of so-called Wet Mills and the pulp has been removed from the cherry, the kernel is placed in a water basin and fermented. After immersion in the fermentation tank, the last pulp of the bean is removed and a final selection is made. It should be noted here that good coffee beans sink to the bottom and bad ones float to the surface as so-called "floaters" and are sorted out. Depending on the growing region, the washing process takes between 24 and 72 hours. Thanks to the enzymes that coffee contains, controlled fermentation takes place as the microorganisms activate fermentation.

After the washing process, the beans must be dried on drying beds in the sun for about 10 days. and are covered at midday and at night and gradually accustomed to more sunlight. The parchment skin lies protectively around the sensitive beans and ensures that the drying process proceeds evenly and not too quickly. After the beans have a residual moisture of 10.5 - 11.5%, they can be exported. With our Colombian Style you have a great fully washed.



Semi-dry processing (honey processing)

In some countries, as Costa Rica has proven many times, the mixed form of wet and dry processing is a popular method. The mucilage (the mucilage layer around the coffee) plays a major role here, as more or less of it remains on the bean during drying.


Depending on the desired intensity of sweetness, it is decided whether little (White or Yellow Honey), medium (Red Honey) or much (Black Honey) of the pulp is removed before drying. Compared to dry processing, the beans are not as susceptible to rotting as less pulp remains on the bean.

Pulped Natural Processing is very similar to Honey Processing and is mostly used in Brazil. There it was developed to reduce the drying process compared to Naturals. The profile is not quite as intense and fruity, but has more aromas of nut and chocolate. Try our Costa Rica Sun



Fermented coffees

There are countless other types of processing. My favorites at the moment are the fermented coffees, such as Anaerobic or Carbonic. But I'll tell you more about that in another blog.