What is a processing method?
The processing method is all the steps that are taken to remove the fruit from around the bean and then dry the bean. The way that coffees get processed can vary greatly, depending on the country and region of production. Traditionally, the method used is determined by factors like the producer’s access to water, the amount of space available to them, and the weather and climate conditions in their area.
What are the most common processing methods?
The following are the most common processing methods used by producers we work with at Market Lane. It’s worth noting that the names of these processing methods are not internationally uniform, so these terms may sometimes mean different things to different producers or roasters.
Washed
This is the most common processing method used for our coffees. The coffee cherry is picked from the tree, then the skin and some of the fruit is removed from the bean – a step known as ‘pulping’. To fully remove the remaining sticky fruit (often called ‘mucilage’), the pulped coffee is put into a tank for a number of days – sometimes in water and sometimes without – so that the mucilage on the coffee liquifies due to fermentation and drains away. The bean is then washed in water before it is laid flat to dry, usually on a raised bed or concrete patio.
What to expect:
Washed coffees are known for their taste transparency and clarity of flavour, and the sense of place they convey. They tend to have a lighter body than coffees processed in other ways, and a refined sweetness.
Washed coffees we love:
Most of the coffees we purchase at Market Lane are washed processed. We love how this method highlights the more nuanced characteristics in the coffee, and allows intrinsic flavour notes associated with the terroir to shine through in the cup. All the Rwandan and Kenyan coffees we offer are washed processed, and most of the lots from Guatemala and Colombia are as well.
Pulped natural/honey
The coffee cherry is picked and the skin is removed, but some or all of the sticky fruit (mucilage) is left on the bean. The bean is then dried on a raised bed or patio. The pulped natural/honey processing method is used in many places in Central and South America; it is particularly common in Brazil. It is called different things in different places, including ‘honey process’ in Costa Rica, ‘pulped natural’ in Brazil, and ‘semi washed’ in Colombia.
What to expect:
Pulped natural/honey processing often produces coffees with a developed sweetness and a fuller and creamier mouthfeel.
Pulped natural coffees we love:
Most of the Brazilian coffees we offer at Market Lane are pulped naturals. We have also had some beautiful honey-processed micro-lots from La Esperanza in Guatemala, and Finca Mocoa in Colombia.
Natural
The coffee cherry is picked from the tree and then laid out to dry on raised beds or patios. Once dry, the mucilage and skin are removed from the bean. This method is common in areas with little rainfall, or lack of access to a pulping machine.
What to expect:
Natural coffees are typically very fruit forward, with an intense sweetness, winey acidity and full mouthfeel. Often the fruit flavours are expressed as stewed or jam-like.
Natural coffees we love:
At Market Lane, we seek out naturally processed coffees that are clean and balanced and still retain their taste of place. Some of our favourites are sourced from Ethiopia (where generations of producers have processed coffees using this method for decades), as well as Bolivia.
Which coffee should I choose?
Many coffee processing methods are traditional to a region, and local producers follow time-honoured steps every season. Other methods are experimental and seek to push the boundaries of what coffee can be. Whatever the method, Market Lane strives to select the most delicious coffee, and carefully roast it to express the coffee’s full potential. Look out for flavour notes that sound appealing to you, and start exploring!
