WHAT IS THE DIFFERENCE BETWEEN NATURAL COFFEE AND WASHED COFFEE?FROM ANDY'S COFFEE HOLIC

A natural coffee? Funny expression ... There would be synthetic coffees? And a washed coffee what does that mean, a washcloth soap and rubs?

Behind these somewhat mysterious formulations are actually the 2 main methods of drying coffee: an important step in extracting the coffee berry from its envelope, the coffee cherry.

THE HARVEST OF COFFEE CHERRIES

In the specialty coffee sector, cherries are harvested manually and only at maturity: yes, counting on the regions and therefore the weather, the latter don't ripen all at an equivalent speed. The agricultural workers are thus made to form several passages so as to select only the ripe cherries and in fitness , which is why the crops spread more or less long counting on the country. Once picked, the cherries are going to be sent to washing or drying stations to get rid of the coffee beans inside. This process is administered mainly in two ways: by dry method or by washed method. 

DRY METHOD: NATURAL OR NATURAL COFFEE

The dry method is to let the entire cherries ferment on the grains. For 10 to 30 days counting on the region, the coffee cherries are opened up within the best case on raised African beds, failing on a concrete floor and dry quietly within the outdoors . so as to guard them from the nocturnal humidity, they're protected in the dark with tarpaulins. The cherries are finally peeled to stay only the green beans. 

What end in cup : the long fermentation of cherries on the grain offers tasting notes of very pronounced, lively, ripe or more jammy fruit counting on the coffee. we'll also detect a more marked sweetness and a denser body. A natural can even be easily identified within the nose with an intensity of red fruits sometimes pertaining to the center of the wine.

WET METHOD: COFFEE SAYS WASHED

The washed or wet method proceeds in three stages. the primary step is to de-pulp the coffee cherries (the skin and an outsized a part of the pulp are removed) employing a device called a "pulper". A stream of water then allows to require the grains in large tanks where they ferment for six to 72 hours - and more generally between 12 and 36h: the fermentation is formed possible by the temperature (40 ° C max) coupled to the fine layer of pulp still present on the wet grain and called mucilage. The second step is then to scrub the grains after fermentation: they undergo water channels and are stirred for several tens of minutes with large rakes to get rid of the remaining pulp. 

This step also allows a primary sort: the floating grains, of lower quality, are going to be sidelined. Finally, counting on the country, the grains are dried on African beds, on patios or in wind-blowing sheds for 1-3 weeks so as to scale back the humidity rate to 10 or 12%. ideal permanently conservation. 

What outcome cup : generally , a washed coffee will provide a clearer cup a coffee with a natural acidity stronger.

MIXED METHOD: THE HONEY PROCESS

The honey process may be a method combining the characteristics of the dry and washed methods: it associates the pulping of the cherries utilized in the washed method then directly the drying within the outdoors utilized in the dry method. There are different degrees of honey (white, yellow, red, black) that correspond to the share of mucilage left on the grains. The grains are then dried for 7 to 25 days. 

What a cup result : a way that tries to supply the simplest of both methods. The cup is clean enough and has more body and fewer acidity than a washed coffee, all closer still quite a natural coffee.

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