preloader
Back to top
Share

Raw coffee processing

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.

Natural process

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

Pulped Natural

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!)

Honey

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

Washed

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

New in our online shop

Discover all our coffees

Monthly subscription

Subscribe and receive your coffee monthly. Having a great coffee at home has never been easier!
Select the type of subscription you want, the frequency of sending,
and start enjoying the best coffee in the world every day.

Subscription 250 gr

1 bag of 250 gr monthly

8,50


250 grams of coffee

Get your 250g bag. every month at your home, in grain or ground!

Suscríbete

Subscripction 500 gr

2 bags of 250 gr monthly

17,00


500 grams of coffee

For coffee lovers or to enjoy at work! Receive 500 grams of coffee every month!

Suscríbete

Subscription 750 gr

3 bags of 250 gr monthly

25,00


750 grams of coffee

For coffee lovers or to enjoy at work! Receive 750 grams of coffee every month!

Suscríbete

Subscription 1 kg

1 baf of 1 kg of coffee monthly

30,00


1 kilogram of coffee

For coffee lovers or to enjoy at work! Receive 1 kilogram of coffee every month!

Suscríbete

Post a comment

Your email address will not be published. Required fields are marked *