In our last blog, we looked at coffee processing methods and how they affect the taste in the cup.
In this edition, we take a look at wet processing. This process removes the multiple layers around the coffee bean in slightly different ways.
After the coffee cherries have been picked from the tree, the outer skin, the red part, is removed using a pulping machine.
The beans are still covered in a sweet sticky layer called mucilage. The beans are placed in water tanks, and fermentation takes place.
The beans are then washed and then laid out to dry the parchment layer. The final layer that protects the bean.
This can take several weeks. Once it is done, the parchment is milled off, and the green or raw coffee bean is collected and placed in a hessian bag and sent to us here at Fish River.
Wet processing preserves the bright acidity of the coffee and has a clean, crisp flavour.
