Tasse Coffee - Coffee Talk | Top 5 Coffee Bean Processing Methods

The soul of coffee lies in the coffee beans, and the way the beans are processed is one of the fact or s that affects the flavor of coffee. But how are coffee beans generally handled? How do different treatments affect the flavor of coffee?

I believe that you have heard of many treatment methods, such as: sun exposure , honey treatment, water washing, etc., but do you really understand? Is there any other way to deal with it?

sun exposure

Sun drying is the most primitive processing method of coffee beans used by Arabs, including ancient sun drying and trellis drying. The former is exposed to the sun on the soil, so it will absorb some of the taste of the soil. The latter is placed on a trellis for sun exposure. The characteristics of each coffee bean are different, because it is difficult to control the degree of sun exposure of each coffee bean.

Method: Directly expose the coffee cherries to the sun until the peel and pulp become dark. The length of the sun exposure depends on the weather. Constant agitation is required during the process to ensure that all the coffee berries are exposed to direct sunlight. Finally, the pulp, peel and pectin are removed to remove the coffee beans.

Flavor: Fruity aroma (due to the fermentation of the pulp and pectin of coffee berries), sweeter, fuller taste

Region: Brazil, Indonesia and other places, due to longer sunshine hours and drier weather

*If you want to try the flavor of sun-dried coffee beans , try Tasse Coffe Brazilian sun-dried coffee beans



This method was invented because many areas have more rain and lack sufficient sunlight for sun exposure. The use time is short and the quality is relatively stable, because it is not easily affected by the weather.

Method: First remove the impurities on the surface of the coffee cherries with water to remove the pulp of the coffee cherries. Fermentation is then used to remove pectin by microorganisms. Finally, solarization removes the peels and picks out the beans.

Flavor: The taste is slightly sour (due to the lack of pulp during the fermentation process), refreshing and clean

Region: Guatemala, Colombia, Blue Mountains, Kenya, Panama

*If you like partial fruit acid coffee, you can try Tasse Coffee's

Kenyan AA medium shallow wash Colombian washed coffee beans or

Ethiopia Yirgacheffe of washed coffee beans


Semi-washed = sun drying + washing method

Method: Basically the same as the water washing method, the peel and pulp are also washed with water, but the mucous membrane removal machine is used to remove the pectin. Finally, use the sun method to process, and use the sheller to remove the shells. This balances the uniqueness and stability of the coffee and is one of the most popular treatments.

Flavor: Thicker and more stable acidity than washed coffee

Region: Indonesia, Brazil


honey processing

"Honey" refers to the pectin in coffee cherries, not honey.

Method: Similar to the washing method, but the honey will directly ferment the pectin in the sun, and finally remove the peel.

This method is divided into four categories according to the percentage of sun-dried pectin:

White honey treatment: sun exposure 10% pectin

Yellow honey treatment: sun exposure 25% pectin

Red honey treatment: sun exposure 50% pectin

Black Honey Treatment: Solarized 100% Pectin

(The more pectin exposed to the sun, the more changes and layers of coffee flavor will occur)

Flavor: Depends on sun-dried pectin; thick mouthfeel

Region: Costa Rica, El Salvador, etc.


Anaerobic fermentation treatment

This is a more popular treatment in recent years, which helps to sublimate the flavor of coffee. This craze was mainly set off by Australian contestant Sasa Sestic, the 2015 World Barista Championship (WBC) champion, who referenced the concept of brewing and fermented coffee cherries in wine barrels. Its characteristic is that the fermentation process is easier to control, but in the absence of oxygen transfer, the fermentation time will be longer.

Method: Generally, coffee beans are stored in a closed space for fermentation, carbon dioxide is added to form a space without oxygen, and then the humidity and temperature are controlled to ferment the coffee cherries. During this process, the yeast turns into glucose, which in turn turns into alcohol. Finally, it becomes esters with organic acids, which add a fruity aroma to the coffee beans.

(Other coffee bean processing methods can be used before and after anaerobic to create a unique coffee flavor)

Flavor: Low acidity, with a hint of wine and fruity sweetness

*If you like partial fruit acid coffee, you can try it Colombian Anaerobic Sun-Dried Coffee Beans from Tasse Coffee

The above are the five common coffee bean processing methods. In recent years, there have been many emerging processing methods. The forms are ever-changing, making coffee more possibilities, flavor and level.