What’s in my coffee cup!

As a content writer I love to share my personal experiences that someone out there might find useful or relate to. My reading preferences are moody and last week while working on a project I came across a unique concept in the world of #coffee.

This week while browsing across latest trends and developments in the coffee industry I came across an interesting topic called Coffee processing. At first I found it too heavy of a subject to read but then as I dwelled into it piece by piece, this is what I found out and maybe is an interesting concept that’ll stick with me for a while.

Coffee processing is a long process which involves certain sub-processes. There are 3 major coffee processing methods known in the world, namely, dry processing, wet processing and semi-wet processing.

1. Dry processing: This is more of the traditional/ natural style of processing raw coffee beans. In dry processing, the coffee fruits are cleaned and floaters are separated immediately after harvesting, and the entire coffee fruits are dried in the sun on platforms and/or on the floor without prior removal of the pulp. Once the seeds are dried they are processed further.

2. Wet Processing: In wet processing the ripe coffee fruits go through a flotation process to clean debris and remove floaters (low-density fruits). The coffee fruit is then pulped, put through a 24- to 48-hour underwater tank fermentation process, and dried until the moisture content reaches 10%–12%. There are several methods of fermentation under the wet-processing method such as anaerobic, carbonic, yeast, nitro, etc.

3. Semi Dry processing: This process is a combination of both methods, in which the coffee fruits are de-pulped but the fermentation process occurs directly under the sun on a platform. At times the fermentation can be in closed tanks as well. This process can also involve honey fermentation as the coffee cherries are processed further.

In conclusion, coffee processing has developed and evolved over the times. Some practices are age-old while others are old practices with a fresh tweak. At the end of the day, all processing methods help deliver the perfect coffee grounds to your cup for the perfect brew. Cheers!