From the tropical bean belt to your local barista, the coffee we consume is the product of a long journey, which processes freshly picked coffee cherries into raw “beans”. The process of transforming coffee cherries begins with the removal of their outer layers to expose the precious pips. These pips are processed using specific techniques and dried creating what we know as coffee beans. The method of processing depends on the region and can have as big an influence on flavour as where the coffee is grown.

Only the best will do.

Quality coffee is only produced from ripe red coffee cherries. Green (underripe) and black (overripe) cherries impart a sour, bitter taste which is why they are separated and removed from the ripe red cherries at the start of the processing process.

Processing methods.

Wet processing, dry processing and semi-dry processing are all methods used by farmers to process freshly picked coffee. The method chosen is often determined by access to natural resources, as wet processing requires a access to fresh, clean water.

Wet processing.

Producing distinctive aromas and consistent quality, wet processing involves washing and sorting freshly picked cherries before putting them through a pulping machine. The beans are then left in tanks of water to ferment. Once fermentation has naturally removed the mucilage layer, the beans are washed, re-sorted and dried.

Semi-dry processing.

For milder tasting coffee, you might consider “semi-washed” or “semi-dry” processed coffee. It's similar to washed coffee in that coffee cherries are washed, sorted and pulped, however, the beans, are not fermented, instead, they are dried immediately. The mucilage layer is then mechanically removed.

Dry processing.

Unwashed or “natural” coffee refers to the dry processing method used in water-scarce regions. Freshly picked coffee cherries are spread out in the sun and dried for 2 to 5 weeks. The dried-out cherries are then peeled mechanically leaving behind the green coffee bean, producing sweeter, fruitier notes.

The different coffee beans.

Learn more about the different types of coffee beans that can hugely change the taste of your coffee.

Coffee harvesting.

From the fertile “bean belt”, ripe red coffee cherries are harvested, sometimes by hand, and transformed into what the world has come to love, roasted coffee beans.

Coffee roasting.

The process of roasting involves heating coffee beans for between 12-19 minutes at a temperature between 200 °C - 220 °C. Hand roasting and air roasting techniques are used to produce a variety of coffees each with unique flavour profiles.