Final summer time, my companion and I spent a weekend in Portland, OR, and at last made a pilgrimage to Push X Pull, a extremely fascinating participant in that heavenly espresso infused city. They’re identified for his or her pure coffees, and let me inform you, we sampled a number of that completely made the journey worthwhile. Whereas speaking the ear off a barista there, he talked about a espresso processing technique I hadn’t come throughout earlier than: the honey course of. Naturally, my curiosity was piqued. Was it only a intelligent title to seize consideration (as a result of who doesn’t love honey?), or was it one thing legit?
This realization hit me: regardless of my love for espresso, I knew embarrassingly little about the way it goes from a cherry on a tree to the inexperienced beans roasted by my favourite native retailers. So, being the obsessive learner I’m, I went on a little bit of a mish.
I devoted a whole Discipline Notes pocket book to scribbling down every thing I might discover about espresso processing strategies. In fact, the internets have been a giant supply of my ongoing analysis together with assorted James Hoffmann vids, however actually, the very best insights got here from speaking to precise roasters and inexperienced espresso patrons. (huge shoutout to Jim at Vita for patiently answering my naive questions!)
Now that my pocket book is full, I really feel like I do know simply sufficient to be harmful; or not less than sufficient to share what I realized right here, on CoffeeGeek. However honest warning: I’m not a roaster or an knowledgeable, only a curious espresso fanatic. So if I bought one thing flawed, please drop a remark beneath and set me straight. I’m all the time up for studying extra!
The Basic Processing Strategies
Washed (Moist) Course of

Should you’ve ever loved a cup of espresso with a clear, crisp taste and vibrant acidity, likelihood is it was processed utilizing the washed technique. Right here’s the way it works: After the cherries are harvested, the outer pores and skin is eliminated, and the beans are soaked in water for as much as 72 hours. Throughout this time, pure micro organism and yeast break down the sticky mucilage that adheres to the beans. As soon as the fermentation is full, the beans are washed completely and dried.
This meticulous course of highlights the inherent traits of the espresso bean, usually leading to flavors described as citrusy, floral, and even wine-like. It’s particularly widespread in areas like Colombia, Guatemala, and Kenya, locations identified for producing a number of the world’s most vibrant coffees.
Pure (Dry) Course of
The pure course of is the oldest technique of processing espresso, and it’s nonetheless broadly used immediately, particularly in areas the place water is scarce, like Ethiopia, Yemen, and components of Brazil. That is the method that Push x Pull actually champions. How does it work?
As a substitute of eradicating the fruit immediately, complete cherries are unfold out in skinny layers below the solar and left to dry for a number of weeks. Because the cherries dry, sugars and different compounds within the fruit migrate into the beans, leading to a daring, usually fruity taste profile with notes of berries, tropical fruit, and most of the time, a touch of fermentation. These coffees usually have a heavier physique and decrease acidity in comparison with washed coffees.
Honey Course of
Yeah, that is the method that bought me began on this studying journey. And I came upon it’s fairly complicated and assorted.
Consider the honey course of as a center floor between the washed and pure strategies. After the cherries are pulped to take away the outer pores and skin, the beans are dried with various quantities of mucilage left intact. The title “honey” doesn’t discuss with the flavour however to the sticky texture of the beans throughout drying (difficult!)
This technique can produce a variety of flavors relying on how a lot mucilage is left on the beans and the way they’re dried, and that is the place it might get much more complicated. Let’s break down the differing types:
- White Honey: Minimal mucilage left, resulting in a clear, mild cup.
- Yellow Honey: Barely extra mucilage, leading to elevated sweetness.
- Crimson Honey: A thicker coating of mucilage, usually dried below shade, producing intense sweetness and a heavier physique (of all of the honey processed coffees, this can be my favourite).
- Black Honey: Essentially the most mucilage left on the bean, dried in humid situations, making a syrupy, complicated espresso with wealthy fruit and fermented notes.
Costa Rica pioneered this course of, and it has since gained recognition in international locations like Brazil and Colombia, and different rising areas are beginning to experiment with it as nicely.
Pushing Boundaries: Experimental Processing Methods
And guess what: we haven’t even touched but on the true experimental and progressive processing methods, however we’re about to get into some actually fascinating strategies. In recent times, these progressive processing approaches have been shaking up the espresso world. These methods intention to amplify or create new taste profiles, usually producing distinctive and thrilling outcomes.
Anaerobic Fermentation

This technique entails fermenting espresso cherries or beans in sealed tanks with no oxygen. By controlling the surroundings, particular microorganisms thrive, producing distinctive flavors and aromas. Anaerobic coffees are identified for his or her daring fruitiness, spice notes, and creamy texture.
There’s a very fascinating aspect impact from this technique: the roasted coffees, when floor and brewed, will usually curdle milk! I’m telling you this, as a result of the roaster I purchased my first anaerobic fermentation espresso from (Klatch Espresso with their Empire Mix) didn’t make this identified. That espresso is totally wonderful, (chocolate, vanilla, cola and blackberry notes!) nevertheless it scared me the primary time I attempted so as to add some cream to it – all of it curdled on prime!
Carbonic Maceration
This can be a technique I’ve not been capable of strive but, and I’m searching for an excellent supply. Borrowed from winemaking, carbonic maceration entails inserting complete espresso cherries in a tank crammed with carbon dioxide. This creates an inner fermentation course of, breaking down the fruit from the within out.
The outcome? Supposedly it produces coffees with vibrant wine-like traits, intense sweetness, and juicy acidity. This course of has been embraced by forward-thinking farmers desperate to experiment with new taste profiles.
If a very good espresso utilizing this processing technique, let me know within the feedback beneath!
Thermal Shock
One other processing technique I’ve but to strive, however sounds actually thrilling. Thermal shock is strictly what it feels like—espresso cherries are uncovered to sudden temperature modifications, usually by immersing them in scorching water for a quick interval earlier than processing. The thought is to change the bean’s mobile construction and enzymatic exercise.
Whereas that is nonetheless a brand new technique, early outcomes counsel it might improve sweetness and physique whereas decreasing bitterness. Producers are nonetheless fine-tuning this course of, nevertheless it’s displaying promise as an thrilling avenue for taste growth.
How Processing Shapes Taste
The way in which espresso is processed has a profound influence on its taste profile. Washed coffees usually emphasize vibrant, clear flavors with excessive acidity, whereas pure coffees lean towards daring, fruity, and full-bodied cups. Honey-processed coffees strike a steadiness, providing various levels of sweetness, physique, and fruit notes relying on the precise technique used.
On the subject of experimental methods, the sky’s the restrict. Anaerobic fermentation and carbonic maceration usually create intense, distinctive taste experiences that push the boundaries of what we anticipate from espresso. Critically, that Empire Mix I had from Klatch was next-level espresso (simply don’t add milk!). Thermal shock, whereas nonetheless creating, gives one more software for producers seeking to craft standout coffees.
The Regional Connection
Totally different areas naturally gravitate towards particular processing strategies primarily based on local weather, water availability, and custom. In Ethiopia and Yemen, the place water is scarce, the pure course of has been the usual for hundreds of years. Latin American international locations like Colombia, Guatemala, and Costa Rica usually favor the washed technique as a consequence of their entry to water and deal with clear, high-quality cups. Sadly, local weather change could have an effect on this, going ahead.
In the meantime, Costa Rica’s innovation with the honey course of has unfold throughout Central and South America, whereas experimental methods are being adopted by forward-thinking producers worldwide. In a approach, it’s also a software to not less than cope with the influence of local weather change, as a result of it does use much less water than moist processing.
Closing Ideas

A yr in the past, I really had zero clue about espresso processing strategies. I imply, I’d heard phrases like “pure processed” and “washed,” however I by no means actually stopped to consider what they really meant. Sort of embarrassing for somebody who loves espresso, proper?
Quick ahead to now, and I’ve realized about issues like Crimson Honey processing and Carbonic Maceration (which I actually wish to strive sometime). Understanding these strategies has severely leveled up how I select espresso. It’s like having a x-marks the spot map to discovering my favourite flavors. Personally, I really like coffees which can be juicy, fruity, and full-bodied however with out that sturdy fermented style you generally get from pure coffees. Seems, anaerobic fermentation is a game-changer for that: it tones down the “funky” fermenty notes you’d usually get from pure processing, and maxes out the juicy fruits and physique.
What I discover tremendous fascinating is how a few of these methods borrow from different industries, like winemaking. After which there’s local weather change pushing espresso producers and importers to get inventive with new strategies. They’re always searching for methods to develop higher espresso whereas coping with shifting climate patterns. Some strategies, just like the honey course of, not solely assist with effectivity but in addition unlock new, thrilling flavors within the cup. That’s a win-win for us espresso lovers.
It’s wild how way more enjoyable espresso will get if you dive deeper into the way it’s made. Now I can’t assist however take into consideration processing each time I purchase a brand new bag. Possibly after studying this, you’ll too!
Now how about you: what wild and loopy processing technique have you ever found just lately, and what did you want most about it? Share it with all of us within the feedback part beneath; this isn’t about algorithms or engagement; I’m genuinely curious and would like to be taught out of your experiences!