For each coffee cherry picked five layers of protective material must be removed in order to reveal the bean inside. There are many different ways and varying times in which these layers can be removed; each will have an effect on flavour quality. At Green Cauldron we have chosen three distinct methods to highlight the characteristics of our single estate micro-lots.
- Semi-Washed Processed – Coffee processed using this method is water separated, pulped and then washed through a mechanical demuscilager machine to remove the sticky, sugary and syrup-like substance. The effect is a clean, bright and fruity cup much like washed coffees from Central and South America. Great for the French press.
- Natural Processed – This method involves meticulously separating the black over-ripe cherries that have matured on the coffee tree. Dried within the outer cherry husk these “naturals” typically produce a complex, well bodied and sweet coffee perfect for espresso.
- Honey Processed – Sometimes known as a pulped natural, coffee in this process is pulped to remove the skin and pith however mechanically removing the muscilage is omitted. The result is a flavour profile that is a mix of the semi-washed and natural process.