Coffee Processing Methods
As Brazil is well-known for their coffee
production, they have their own different methods that
they have mastered which will enable them to harvest some
the best and most fragrant coffee beans.
It is the simplest method. It consists of
drying the whole fruits immediately after harvesting. Since the
coffees are dried in contact with the sweet mucilage, the
coffee will be heavy in body, sweet and smooth. Drying is
carried out either “naturally” or “artificially”.
It is a relatively new method of removing the
four layers surrounding the coffee bean. This process results
in a coffee that is cleaner, acidy, and fruitier. Wet
processing is done in a relatively small proportion to
dry-processing in Brazil.
The pulped natural method consists of pulping a
coffee. It results in a beverage that has both characteristics:
a dry- and wet-processed coffee. It is often sweeter than
wet-processed coffees, has some of the body of a dry-processed
coffee, but also retains some of the acidity of a wet-processed
coffee. This type of processing can only occur in countries
where the humidity is low and the silverskin can be dried
rapidly without fermenting. Brazil has made this method famous
and produces some of the best pulped-natural coffees in the
world. All twenty winners of the Gourmet Cup competition in
Brazil in 2000 processed their coffees using the pulped natural
There is another type of coffee that has
emerged on the market called re-passed or raisins. These
coffees are floaters and are usually discarded with the rest of
the floaters. However, they have a flavor profile that some of
the world's best experts find to be much sweeter than
traditional pulped coffees. The cherries float because they
have been dried too long on the tree before being collected.
This, however, allows the bean to interact with the mucilage
for a longer amount of time before the fermentation. The beans
are removed from the rest of the floaters using a barrel system
developed in Brazil. The coffees are then re-passed and pulped.
They can then be washed or used as pulped naturals.
In other countries, the most significant player
in flavour profile is the processing method. After this more
subtle nuances due to regional characteristics can take over.
There are several distinct regions in Brazil, each large enough
to be their own country and distinct enough to be considered