Post-harvest processing greatly determines the final flavor profile of a cup of coffee. Each method produces a unique character.
Post-harvest processing greatly determines the final flavor profile of a cup of coffee. Each method produces a unique character.
Coffee cherries are dried whole under the sun for 3–6 weeks. The most traditional process, producing the fruitiest flavors.
Flavor Profile
Tropical fruits, fermented, wine-like, berry, very sweet
Process
Pick → Sort → Dry with fruit → Dehull → Sort → Export
Fruit pulp is removed before fermentation and washing. Produces clean coffee with prominent bright acidity.
Flavor Profile
Citrus, floral, tea, jasmine, clean and bright
Process
Pick → Pulp → Ferment → Wash → Dry → Sort → Export
Some mucilage (sweet layer) is left on the bean during drying. A blend between natural and washed.
Flavor Profile
Honey, caramel, stone fruit, natural sweetness, nutty
Process
Pick → Partial pulp → Dry with mucilage → Sort → Export
Beans are fermented in sealed tanks without oxygen. Produces the most experimental and unique flavor characters.
Flavor Profile
Complex fermentation, exotic tropical, wine, spice, very distinct
Process
Pick → Sealed tank → Ferment 72–120 hrs → Dry → Sort → Export
Jakarta Coffee
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