Four refining methods

The refining method is the processing method used to extract the seeds (green beans) from the coffee fruit (coffee cherry). Just different processes can significantly change the taste and aroma of coffee. By learning about the refining method, you can better understand the differences in coffee flavors and find the coffee that's perfect for your tastes.
In this article, we will introduce the four most common refining methods and their distinctive flavors!

1. What is coffee refining?

Have you ever seen words like "natural," "washed," or "honey" on a coffee package? These don't refer to the variety or origin of the coffee beans, but to a processing method called "refining method." Refining is the process of removing the seeds from the coffee cherry (coffee fruit) and shipping them as green beans.
Coffee is harvested while covered in pulp and mucilage, and the quality of the green beans is determined by properly removing these and drying them. Differences in the processing method have a significant impact on the taste and flavor of the coffee. Understanding the differences in processing methods is important in finding the coffee that suits your taste.

2. Four major refining methods and flavor characteristics

Coffee processing methods can be broadly divided into four categories. Let's take a look at how each method affects the flavor of the beans.

2-1 Natural (Dry / Unwashed) | Sweet and fruity

Natural processing is a method in which harvested coffee cherries are sun-dried with the pulp and then threshed. This simple processing method does not require water and is widely used, especially in areas with limited water resources (Ethiopia and Brazil). By drying the cherries with the pulp still attached, the coffee retains a strong fruity sweetness and aroma. Naturally processed coffee often has wine or berry flavors.

2-2 Pulp Natural (Semi-Washed) | Moderate sweetness and clarity

Pulped natural (honey process) is a refining method somewhere between washed and natural. After removing the pulp, the beans are dried, leaving the mucilage behind. The sugars in this mucilage soak into the beans, adding a moderate sweetness and mellowness, though not as sweet as natural honey. In Costa Rica in particular, honey is classified into "white honey," "yellow honey," "red honey," and "black honey" depending on the amount of mucilage remaining.

2-3 Washed (wet/water-washed) | Clear and refreshing taste

Washed processing is the most widely used processing method. After removing the pulp, the beans are soaked in a fermentation tank to remove the mucilage, then rinsed with a large amount of water and dried. The greatest feature of this method is that it produces a clean, bright taste with a pronounced acidity. It is also a processing method that makes it easy to make uniform bean quality and produce coffee of consistent quality.

2-4 Sumatran style | Unique deep flavor and spicy taste

The Sumatran method is a unique refining method that originated on the island of Sumatra, Indonesia, and is also known as "Giling Bazar." Normally, the parchment (inner skin) is removed just before shipping, but in the Sumatran method, the coffee is threshed when it is semi-dry and then dried. This refining method gives it a distinctive earthy flavor, which is often found in Indonesian Mandheling.

3. Summary

Knowing how coffee is processed makes choosing beans more fun.

Understanding the differences between each process will help you appreciate the unique flavors. Find the flavor that suits your taste and enjoy the world of coffee even more!