It’s not just Beer that Ferments

Fermentation is the process by which micro-organisms (yeast and bacteria) transforms sugars into other chemical compounds, particularly alcohol and flavor molecules. Or as we say in the coffee culinary world, yumminess. Once coffee is hulled, meaning the fleshy fruit encasing the coffee seed itself is removed, the remaining sticky fruity mucilage is removed by a process involving fermentation. The different processing methods are described in this excellent pamphlet published by our friends at Royal Coffee. Definitely worth a read!

These processing methods affect flavor, just like taking a corn mash turns into bourbon, or a wort turns into beer. Broadly speaking, a “washed” process means the beans soak in water and over time naturally occurring (sometimes added) yeasts do their work while the beans soak. A washed coffee bean will produce subtle fruits with a mild intensity. Very good for espresso’s and pour overs. On the other side of the spectrum, a “natural” process means the beans are left out to dry and the yeasts do their work in the heat of the sun, concentrating sweetness, fruits and brightness of the bean. Excellent for drips, French press and espressos at a medium or dark roast. There’s a world to explore in between, of course!

That’s why we include the process method right up there with the origin of the bean. Try a washed, like our Hawaiian washed or Papua New Guinea washed, and a natural, like our Ethiopians and tell us what you think!