Washed
This method involves depulping the coffee cherries and fermenting them in water to remove mucilage before drying.
It highlights the coffee’s clarity and bright acidity, resulting in a clean and vibrant cup.
Honey
After depulping, some mucilage remains on the bean during drying.
Depending on the amount left, it’s categorized as yellow, red, or black honey.
This process adds sweetness and medium body, balancing the coffee’s characteristics.
Natural
Whole cherries are sun-dried, allowing natural sugars to ferment with the bean.
This results in intense, fruity flavors and a fuller body.
It requires meticulous control to avoid undesirable fermentations.
Experimental
Includes innovative methods like anaerobic fermentation, carbonic maceration, and specific yeast applications.
These processes aim for unique and complex flavor profiles, ideal for exclusive lots.