Processing & Terroir

Processing Methods

Washed Process

Method: Wet Processing | Duration: 24-48 hours

The most common method where cherries are depulped immediately after harvest. The beans ferment in water tanks before being washed and dried. This process produces clean, bright profiles with pronounced acidity.

Typical Characteristics: Clean cup, bright acidity, clarity of flavor

Natural Process

Method: Dry Processing | Duration: 2-4 weeks

Cherries are dried whole in the sun, allowing the fruit to ferment around the bean. This method imparts intense fruitiness and body, creating bold, complex profiles with lower acidity.

Typical Characteristics: Full body, fruity notes, wine-like complexity

Honey Process

Method: Semi-Dry Processing | Duration: 1-2 weeks

A hybrid method where the skin is removed but some mucilage remains during drying. The sticky residue gives this method its name. Results balance the clarity of washed with the body of natural.

Typical Characteristics: Balanced body, moderate acidity, sweet finish

Anaerobic Process

Method: Controlled Fermentation | Duration: 48-120 hours

Beans ferment in sealed tanks with controlled oxygen levels, creating unique flavor compounds. This modern technique produces experimental profiles with unusual fruit and wine characteristics.

Typical Characteristics: Complex fermentation notes, unique fruit profiles

Terroir Influence

Terroir encompasses all environmental factors that influence coffee flavor: altitude, climate, soil composition, and microclimate variations.

Altitude

Range: 600m - 2,200m above sea level

Higher altitudes produce denser beans with slower development, resulting in more complex sugars and brighter acidity. Lower elevations typically yield heavier body and milder profiles.

Climate

Factors: Temperature, rainfall, humidity

Consistent temperatures and distinct wet/dry seasons create optimal growing conditions. Microclimates within regions can produce dramatically different profiles from neighboring farms.

Soil Composition

Elements: Volcanic, mineral content, pH levels

Volcanic soils rich in minerals contribute to complex flavor development. Soil pH and nutrient availability directly impact bean density and final cup characteristics.

Regional Profiles

East Africa

Countries: Ethiopia, Kenya, Rwanda | Altitude: 1,500-2,200m

High-altitude regions producing bright, complex coffees with floral and citrus notes. Washed processing dominates, emphasizing clarity and acidity.

Central America

Countries: Guatemala, Costa Rica, Panama | Altitude: 1,200-1,800m

Volcanic soils and consistent climates create balanced profiles with chocolate, nut, and fruit notes. Diverse processing methods showcase regional versatility.

Understanding Flavor Development

The journey from cherry to cup involves multiple stages where terroir and processing interact. Each decision—from harvest timing to drying method—shapes the final profile. Understanding these relationships helps predict and appreciate flavor characteristics.