The world of coffee is so vast that we can find different ways and processes to bring the best of a bean to our cup. Many of these processes have different combinations or ways of connecting with each other. When it comes to finding our bean inside the coffee cherry, the process can vary, and today we'll learn about one of them, possibly the most common when it comes to achieving crop uniformity: the washing process .
What is the coffee washing process?
During the coffee production phase, there are two very important stages that must occur between the harvest and the storage or shipment of the product. The fruit must be selected and dried to an appropriate level. These stages are so important that they directly influence the methods used to process the coffee.
This is a process in which the goal is to taste what comes from the bean, not its coating. What do we mean by this? In the natural and honey processes, parts of the cherry tree that are left in the bean also play a role in developing the coffee's flavors. In this washing process, all the The flavors depend on the nutrients and sugars absorbed during the growing cycle. , making nutrients from the soil, climate, and altitude even more essential. Therefore, this process is the most commonly used for single-origin coffees, to highlight the true characteristics of the region.
What is the washed coffee process?
The first step is sorting after harvesting and selection, choosing the best cherries and discarding any defective or immature cherries. For sorting, the cherries are placed in water and those that float are removed, because the highest-quality coffees have a higher density than water, while those with defects float. Pulping is the next phase, in which the pulp or skin of the cherries is removed. To do this, a machine called a pulper is used. However, it is important to ensure that all the beans are completely pulped before continuing the process.
After this, fermentation begins. This process takes place in tanks and can last between 18 and 24 hours, depending on the temperature and the grade of the coffee. This process encourages the microorganisms present in the bean to create enzymes that break down the mucilage. One of the biggest criticisms of this stage is its high water consumption and, in some cases, poor management of chemical waste, which leads to contamination of water sources. Currently, equipment and adjustments to the washing process are being developed to reduce the environmental impact.
To complete the process, we move on to drying. This is the riskiest time for both the harvest and the producers, as the product is most vulnerable to deterioration, whether physical or caused by microorganisms. Farms have different drying processes; smaller farms typically dry in the sun, while larger, more industrialized farms use mechanical dryers. Others combine the two, starting with a sun exposure and then transferring the grain to the dryer. The drying process must be highly controlled to avoid burning the grain and causing it to lose its properties.
This drying phase of washed coffees can also be used to improve coffee quality. Temperature control is very important during drying. Washed coffees have a humidity level of approximately 45% at the beginning of the drying process. At this point, the ideal maximum temperature is 20Β°C due to the bean's fragile structure. An increase in this temperature could damage the coffee parchment. Another important factor to consider when improving the drying process is airflow. In countries like ours, where rain can occur at any time due to tropical climates, it is customary to cover the beans during the drying phase. However, a constant flow of air must be guaranteed to prevent the temperature from rising and moisture from escaping, which could lead to mold.
Coffee washing has long guaranteed quality and good flavor in our cups. Now, with the growth of ecological awareness, some producers have changed their processes, while others have improved them to protect the environment. They are aware of the need to care for the planet, and even more so that a large portion of the population needs coffee to start each day on a better footing.