What Coffee Beans Go Through To End Up In Your Cup


 Coffee is consumed by people all over the world. From espressos and cappuccinos, to Americanos, latte’s, frappe’s, and more, everyone likes their coffee just a bit different. Coffee can be used to give us a quick pick-me-up in the morning, or to help us relax throughout our day. But, with as many people there are that drink coffee on a daily basis, very few actually know much about the various processes coffee beans go through before they end up in our cup.

     With that in mind, we are going to take a look at two of the steps that coffee beans go through- the washing process and the honey process:

The Coffee Bean Washing Process

     The coffee bean washing process is also called the wet process and it can differ greatly from region to region. Depending on the type of coffee, the cherry is picked when its colour is vibrant and full. The coffee cherries are then weighed, rinsed, and sorted for quality before being processed in a depulping machine. They are then moved to an open fermentation tank. Once the sticky coating is fermented enough, the coffee seeds are washed over and over until the coffee beans are completely clean. It is then sorted again for quality and dried. Now it is ready for export.

The Coffee Bean Honey Process

     Honeying is a common coffee processing technique used in Central America. The process begins in similar fashion to the traditional coffee washing process with one important exception. After the ripe coffee cherries are picked and sorted for quality, they are put through a depulping machine to remove the tough, leathery outer shell. All of the coffee beans’ sticky coating or mucilage is left intact when the coffee is dried. This is what will form the sticky, sweet coating the honey process is known for. The coffee is then left to dry. Different drying methods and times are used depending on the type of honey coffee is desired: yellow, red, or black. For yellow honey coffee, the coffee is spread out onto a tarp in a thin layer so it can dry quickly. For a fruitier and more fermented flavour such as red or black honey, the coffee is piled in a greenhouse for a predetermined amount of time until it reaches about 11% moisture. Once the honey coffee is dried properly, it will be shipped to specialty coffee roasters around the world.

Contact Colita Café

     To learn more interesting facts about coffee, contact Colita Café and shop our range of premium roast coffee blends today.

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