From harvest to bean: how processing and fermentation determine the taste of your coffee

When you enjoy your espresso or café crème in the morning, you probably rarely think about the journey the coffee has taken.

But it is precisely in the time after the harvest - during processing and fermentation - that what we later experience as aroma, strength and taste in the cup is created. In this article, we show you how freshly picked Arabica or Robusta beans are turned into high-quality coffee and why this process is just as important as roasting or brewing.

The natural method: Natural Process

This type of processing is particularly common in regions with little water, such as Costa Rica or Ethiopia. Here, the whole coffee cherries are dried directly after harvesting on lattice tables or on the ground in the sun. Regular turning prevents wild fermentation or rotting. The drying time takes around two to three weeks, depending on the humidity and weather. As soon as the coffee beans inside the fruit rattle when shaken, the right moment has been reached: the fruit is dry enough to be processed further. This method often produces a quickly perceptible, fruity and sometimes particularly intense flavor that lovers of fermented foods appreciate.

The sweet center: Honey Process / Pulped Natural

In the honey process, which incidentally has nothing to do with honey, the fruit skin is removed, but the sticky mucilage remains on the bean. This is actually reminiscent of honey in terms of consistency and sweetness. The beans are dried on raised beds, with the remains of the pulp gradually drying out.
The result? A high-quality bean with a pronounced, slightly sweet aroma - ideal for a fruity organic espresso or a roasted coffee with a complex profile.

The classic method: Washed Process

Washed coffees are among the most popular in the world - especially among organic coffee lovers and fans of good coffee quality. Everything is removed here: husk, pulp, mucilage and parchment skin. The beans are fermented in water tanks for 1-2 days, forming a thick, paste-like mucilage.
The fermentation (comparable to fermented vegetables) changes the pH value, which further influences the taste. The mucilage layer is checked by hand to see if it has already dissolved. The beans are then cleaned with plenty of water and rubbing. They are then dried on grids so that air can circulate from above and below. The beans must be regularly turned and sorted out to prevent water damage and mold growth. This careful processing results in cups of coffee with fine, clear notes - ideal for anyone who likes their coffee strong but with a clean taste.

The forgotten art: Monsooned Malabar

This almost historic method dates back to the days of maritime trade: coffee from the Malabar region of India used to be transported to Europe by ship, a journey of 4-6 months, often through the humid climate around the Cape of Good Hope. The beans fermented naturally under the influence of monsoon winds and were then dried again. Today, this process is replicated in a controlled manner: Malabar coffee is deliberately exposed to the humid sea air for several weeks. The result? An earthy, heavy coffee with hardly any acidity - particularly popular in dark roasted coffee or as a strong espresso.

High-end and experimental: anaerobic fermentation

This modern method is causing a sensation in the coffee scene. The coffee is fermented in airtight steel containers without oxygen, often with the addition of lactic acid bacteria, fruit peels such as banana or cocoa or special yeast cultures. The beans ferment in their own juice, so to speak. The result is an extremely fruity, almost creamy coffee with little bitterness. A real highlight for anyone who is already an experienced coffee drinker or appreciates fermented foods. Perfect for ground coffee in the French press or for a special aromatic espresso.

Kaffeebohnen Fermentation, Stahlcontainer

The finishing touches: peeling, sorting, roasting

Before the coffee ends up in cafés, supermarkets and online stores, it is peeled (in the case of washed coffee), sorted according to size, weight and defects and finally roasted. High-quality beans, especially Arabica coffee, are sorted by hand. Whether ground or as a whole bean, the final coffee must be durable, stored in a dry place and free from defects in order to meet the high quality standards.

Conclusion

The finish makes all the difference

Whether you try a fruity Arabica espresso, a strong Robusta café crème or an experimental coffee with notes of fermented vegetables - the path from the bush to the cup is crucial. Different processing methods give the beans their very own aromas, strengths and characters. And this is exactly what makes good coffee so special and versatile.

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