Understanding Coffee Processing: The Key to Flavor

Before coffee beans reach our Mill City drum roaster, they start as seeds inside coffee cherries. Processing is how the fruit is removed to get to the bean, and this method dramatically impacts the final flavor. Think of it as the coffee's first transformation on its journey from farm to your cup.

The Three Main Processing Methods

Washed Processing: Clean & Bright

Washed Coffee Process

The Process: Coffee cherries are pulped immediately after harvest, removing the outer fruit. The beans, still covered in a sticky layer called mucilage, are fermented in water tanks for 12-48 hours. After fermentation, they are thoroughly washed and dried.

Flavor Profile:

• Clean and bright acidity

• Clear, defined flavors

• Often described as "crisp"

• Origin characteristics shine through clearly

  
  

Perfect For: Pour-over methods, French press, or any brewing method where you want clarity of flavor.

Try It: Our Organic Rwanda Washed is a perfect example—you'll taste the clean, bright notes!

Natural Processing: Bold & Fruity

Natural Coffee Process

The Process: Coffee cherries are dried whole with the fruit still attached to the bean. This can take 2-4 weeks, with cherries regularly turned to ensure even drying. The dried fruit is removed later, leaving beans that have absorbed flavors from the cherry.

Flavor Profile:

• Heavy body and sweetness

• Fruity, wine-like characteristics

• Often berry or tropical fruit notes

• More complex, sometimes "wild" flavors

  
  

Perfect For: Espresso, cold brew, or when you want a bold, fruit-forward experience.

Try It: Our Organic Honduras Natural showcases this method beautifully—expect grape jelly and butterscotch notes that'll surprise your taste buds!

Honey/Pulped Natural: The Best of Both Worlds

The Process: A hybrid method where the outer cherry skin is removed, but some or all of the sticky mucilage remains on the bean during drying. The amount of mucilage left determines the "honey" level (white, yellow, red, or black honey).

Flavor Profile:

• Balanced sweetness and acidity

• More body than washed, cleaner than natural

• Often honey-like sweetness (hence the name)

• Complex but approachable

  
  

Perfect For: Versatile—works great in almost any brewing method.

Try It: Our El Salvador Honey process coffee demonstrates this method perfectly, offering that signature sweetness with balanced complexity.

How Processing Affects Your Brewing

Each processing method responds differently to various brewing techniques:

• Washed coffees excel in a variety of methods.

• Natural coffees shine in pour-over where clarity of flavor is key.

• Honey processed coffees are your versatile all-rounders, especially for cold brew.

  
  

The small beanz coffee co. Approach

We carefully select each coffee not just for its origin, but for how its processing method tells a unique story. When we roast light to medium, we're highlighting these processing characteristics while respecting each coffee's individual journey.

Our current lineup features all three processing methods, giving you the chance to taste these differences side by side. It's like having a coffee processing masterclass right in your kitchen!

Ready to Taste the Difference?

Want to experience these processing methods firsthand? Grab one coffee from each category and do your own taste comparison. Or better yet, join us for our "Hidden Flavors of Coffee" workshop where we dive deep into these sensory differences.

Curious about diving deeper into coffee education? Check out our upcoming classes or stop by our booth at the farmers market—we love talking coffee as much as we love roasting it.

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