Pulped natural, wet hulled, carbonic maceration... or lesser-known coffee processing methods

We continue our series of posts on our Java blog. We want to share our knowledge and passion, showing you where the beans we roast come from and the journey they go through to end up in your cup.

GOOD COFFEE IS A HUMAN RIGHT®

You can read about the two most well-known coffee processing methods here and here. Today, we want to draw attention to the less popular methods of coffee processing. As the specialty coffee sector grows, more trends and experiments emerge, but most importantly, there are new opportunities to introduce innovative processing methods. As part of the specialty movement and a conscious roastery, we source coffee from trusted plantations, paying a fair price per kilogram. This price allows farmers to invest further in their plantations and the methods of coffee processing.

The honey process (pulp natural/semi-dry) is a hybrid between the wet and dry methods. Although the name suggests something very sweet, no honey is added here 🙂 The method owes its name to the sticky, sweet pulp that remains during the drying stage. The harvested coffee cherries are pulped to separate the beans from the fruit, without soaking them in water. The honey process is divided into variations depending on the level of sun exposure during drying and the amount of pulp left—ranging from White Honey (up to 10% pulp) to Red Honey (up to 80%) or Black Honey (100%). These different levels of pulp result in varying sweetness and acidity levels in the coffee.

Another less popular method is semi-washed (wet hulled), mainly used in Indonesia, where humidity levels remain high year-round. Although this method resembles washed processing, the sensory experience is quite different. Initially, the skin and most of the pulp are removed, leaving beans covered in a mucilage layer. These beans ferment in concrete tanks overnight and are then washed to remove the mucilage. After washing, the beans are dried in the sun to the desired moisture level, followed by removing the parchment layer with a machine. The beans are dried again and stored in bags for final fermentation, during which they develop a characteristic bluish tint. Coffee processed this way is known for its high body and is often used in blends. If it dominates the blend, you can detect a specific earthy taste.

Carbonic maceration is a relatively new coffee processing method, similar to wine fermentation. Coffee cherries, along with water, are placed in steel containers, where carbon dioxide is pumped in to remove oxygen. The cherries undergo fermentation, with the temperature inside the container affecting the final taste and acidity. Lower temperatures result in higher acidity, while higher temperatures yield greater sweetness and body. After fermentation, the fruit is separated from the bean using a depulper—a tool for removing the pulp from the bean.

We regularly update our offer with coffees that stand out due to their unique processing methods. Subscribe to our newsletter to get information about new arrivals and not miss out on limited stock!

And soon, a completely new naturally processed coffee from a rare location will be available… Stay tuned!

As the JAVA Team, we are always open to sharing our passion. If you have any questions about coffee processing methods or coffee in general, feel free to reach out! You can contact us via Instagram or Facebook.