Processing of coffee
The way in which coffee is processed after harvest can significantly affect the final result. That is why we are going to take a moment to review some of the different most common existing techniques and we will see how they can affect the flavor. The basis of these processes is to move from a freshly collected coffee cherry (with an approximate humidity of 60%) and keep the seed that will be destined to be roasted (with a humidity of 11-12%). This humidity value ensures that we can store them without fear of premature spoiling.
Among the coffees that we have available at Tita Coffee we find up to 4 different processes: natural process, pulped natural, honey and washed.
Also known as the dry process and the oldest of all. The coffee cherry is spread in thin layers that are left to dry in the sun while stirring from time to time. Once the cherry is dry, the meat is mechanically separated from the seed to obtain the coffee bean. This process tends to give fruity hints like strawberry, blueberry or tropical fruit. However, it is a process that requires special attention, since it can give negative notes if drying times are neglected.
Tita Coffee coffees with this process: Mushonyi
Generally used in Brazil, this process depulps coffee cherries by removing all the skin and much of the meat, leaving the resulting seed to dry in the sun either in patios or drying beds. This reduces the risk of defects in the seed, while the sugar residue that may have remained in the seed is enough to add sweetness and body to the coffee.
Tita Coffee coffees with this process: Pearl (Coming soon!)
This process is very similar to pulped natural but with a greater control of the amount of meat that is left on the seed before taking it to dry. This provides a variability in the process, which brings us coffees with a higher or lower percentage of honey depending on the amount of meat removed before drying.
Tita Coffee coffees with this process: Burundi Kibingo
This process is intended to completely clean the coffee cherry seed before being dried. After depulping the cherry, it is taken to a clean tank of water where the rest of the residual meat in the seed will be removed by fermentation. This fermentation can become negative if the required time is exceeded, but there are different methods of knowing when to remove the seeds. After fermentation, the coffee is washed and ready to dry on patios or drying beds. This process drastically reduces the risk of defects, however it is a more expensive process.
Tita Coffee coffees with this process: Gahahe, La Torre, Kembata, Liliana, Santa Gregoria, Finca la Naranja and Tarrazú
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