We're starting a series of posts on our Java blog!
We would like to share our knowledge and passion with you, showing where the beans we roast come from and the journey they go through to reach your cup.
GOOD COFFEE IS A HUMAN RIGHT®
The coffee processing process is a key element in achieving the coffee we know. It is particularly important because the coffee fruit, known as a cherry, consists of layers: skin, pulp, and a parchment-like shell that need to be removed to obtain the dry and clean seeds — the coffee beans. Only then is the coffee ready to be roasted. The method of processing coffee affects its flavor. It is the fruit and layers we remove that are the source of various flavor aromas and nuances.
Coffee bean processing can involve fermentation, drying, or washing. The most well-known and widespread processes are natural methods: washed and honey. As coffee knowledge develops, experimental methods such as lactic fermentation, carbonic maceration, and many others are emerging.
Today, we would like to focus on the natural coffee processing method. This process is relatively simple but time-consuming. It mainly involves two stages—uniformly drying the fruits and then removing the dried fruit husk. An essential factor for this method is climate conditions. The fruits are dried for about two weeks during the dry season. High humidity can lead to mold and yeast growth, which may result in flavor defects in the coffee. When the fruits reach the proper moisture level (about 14%), they are separated from the beans using a special machine (depulper). The beans are then washed and dried to about 11%. Only then are they ready for shipment. Through natural processing, the sugars and other substances in the coffee fruit penetrate the beans, giving them the character of the fruit they came from. Coffees processed naturally are characterized by high sweetness and fruity flavor. The acidity in the coffee is not dominant and is well-balanced. Naturally processed coffees are fantastic for gravity brewing methods such as V60/dripper or Kalita. An example is the light-roasted coffee from Indonesia. Darker roasted beans also work well in espresso form or as a base for milk-based coffee drinks, such as our Brazil Moinho.
As the JAVA Team, we are always open to sharing our collective passion. So, if you have questions about coffee processing methods or the general topic of coffee, we are at your disposal! You can reach out to us via Instagram or Facebook.
