What The Process?

Coffee can sometimes feel like another language, but don’t sweat it. We’re here to break it down so you can be on top of your coffee game and enjoy every cup with confidence. Let’s start with an important one: processing methods. Knowing how your coffee is processed can make a world of difference in what you taste in different coffees. Here at Coffee Supreme, we mainly purchase coffee using one of the four following methods: Washed, Natural, Honey and Anaerobic. 

Washed Processing
The washed process, aka the wet process, is the most common method out there. Firstly, the ripe cherries are separated from the unripe by a process of floatation and then pulped, removing the outer skin and fruit flesh. The beans are then fermented in water and soaked for 12-48 hours to shed the mucilage (a sticker layer of fruit surrounding the bean). This method produces a clean, bright cup profile with more pronounced acidity and clarity, allowing the bean's natural character to shine through.

Natural Processing
Natural processing is as old-school as it gets, as the oldest method of processing coffee. In this method, the entire coffee cherry is dried with the beans still inside the fruit. The cherries are spread out in thin layers on drying beds or patios and are regularly turned to ensure even drying and to avoid over-fermentation. This lets the beans soak up all those sugary, fruity flavours, giving you a cup that’s full-bodied, and rich. Then depending on how the fermentation has been controlled they can be bursting with fruity, sometimes even wine-like, notes or provide a balanced and clean base to build on. Expect a range of bold, intense fruitiness and a satisfying, heavier mouthfeel.

Honey Processing or Pulped Natural
The pulped natural and honey process is virtually the same in all respects but one: pulped natural removes only the skin while honey process removes the skin and some amount of the fruit mucilage. While there’s no actual honey involved, this method definitely delivers the sweetness. Honey processing is a delightful mix of washed and natural methods. The coffee cherries are de-pulped, leaving some of the mucilage—the gooey layer surrounding the beans—is left on during drying. Depending on how much mucilage is left, you get different types of honey processing: white, yellow, red, or black, with black honey keeping the most mucilage. This technique gives you a coffee that strikes a perfect balance between the clarity of a washed brew and the body and sweetness you’d find in a natural. Expect a cup with fruity notes and a smooth, syrupy texture that’s sure to please your taste buds.

Anaerobic Processing
Anaerobic processing is a cutting-edge method that takes coffee fermentation to a whole new level. After the cherries are harvested, they’re tucked into sealed tanks where all the oxygen is kicked out, creating a super exclusive, oxygen-free environment. This unique setup lets the beans ferment in a controlled, anaerobic (the fancy word for no oxygen) atmosphere for anywhere from a few hours to several days, depending on the flavour profile we’re aiming for. Once fermentation is done, the beans are dried using various methods. The result? A coffee with bold, complex flavours that can range from tropical fruit and spicy notes to a delightful, funky twist.

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