Did you know that from the coffee plant to that delicious and exquisite beverage we drink every morning, there is a long process that all coffee drinkers should appreciate? Well, I can tell you that for several months, coffee growers work nourishing and watering the land every day, and during the harvest, the pickers select the cherries and continue with the work of picking, pulping, fermenting, washing, and drying.
For the drying process, which is the topic we're currently discussing, you need to understand the methods and types of drying, as well as the risks involved in the process, as well as the average drying times for different types. Let me begin by describing how fundamental the drying process is for coffee.
The drying process
The drying process occurs when the moisture content in the coffee beans is reduced to 10%-12% from 45%-50%. In the washing process, this occurs after the cherry pulp has been removed. In the dry or natural process, this occurs when the seeds or beans are still in the fruit. This phase is essential for flavor development. At this point, the sugars are preserved, and good practices prevent oxidation, which affects the lipids or fat molecules that are crucial to determining coffee quality.
In addition to flavor and aroma profiles, drying can also affect the longevity of coffee. Green coffee beans can last up to a year, but if the drying phase is handled poorly, the coffee will quickly acquire a dull, stale flavor.
Another important aspect is temperature. If left unchecked, coffee dries at different speeds and can present a risk of mold. It's also not recommended to allow the temperature to exceed 35Β°C/95Β°F during the drying process, as this can damage the embryo of the coffee bean and cause the parchment to crack. Below, I'll describe the two most commonly used drying methods:
Sun drying
Sun-drying makes the process gentle and gentle on the beans. This method is therefore chosen for more delicate or specialty coffees , as it preserves the fruity, floral, and herbal notes present in the coffee.
Mechanical drying
This drying method can be harsh and harsh on the coffee. But with good practices and temperatures not exceeding 30Β°C, it's a good option for areas with high humidity and constant rainfall. It's also a great help for farms that require rapid drying processes and high production yields, as they grow coffees for high commercial consumption.
Types of coffee processing
The most common methods used to process coffee after harvesting are three: Washed, Natural, and Honey. The success of these processes depends on factors such as the climate, rainfall, and water availability, as well as the desired qualities of the cup. The final flavor will depend on the way the coffee is processed. Let's describe each of these types of coffee processing:
Natural Process
Also known as the dry process, it is the oldest and simplest method, requiring little machinery. It consists of drying the whole cherry after harvesting without removing the skin or husk. The methods of this process vary according to the facilities or size of the plantation. First, the harvested cherries are sorted and cleaned. They are then laid out in drying yards or on mats or raised beds, also known as African beds.
As the cherries dry, they should be moved around so they all dry evenly. Drying can take up to 20 days or four weeks depending on weather conditions. In terms of flavor characteristics, coffees processed using the dry or natural method tend to have a full body, low acidity, and exotic, vinous flavors with intense fruit.
Process by washing method
It differs from the natural process in two ways: First, it requires large amounts of water, and second, the pulp is separated from the coffee beans, aspects that do not occur in the natural process. In this procedure, also known as the wet method, the beans are usually harvested by hand and sorted until a clean quantity of beans is achieved. This is then followed by the pulping phase, which consists of separating the pulp or husk from the beans contained within the cherry. Subsequently, the beans without the husk are coated with a viscous substance called mucilage or coffee honey, which is completely removed in fermentation tanks so that it loses its mucous texture and acquires a rougher feel.
To reduce moisture content to 12.5%, the coffee is dried either in the sun in a mechanical dryer or by a combination of both methods. If sun-dried, it should be done on large, flat brick or cement surfaces called patios. The beans are spread in layers of two to ten centimeters and turned frequently to achieve even drying, which should be maintained for five to ten days depending on the ambient temperature and humidity. The flavor attributes of washed coffees include a lighter body, cleaner cups, fruitier and more floral flavors, and brighter, more intense acidity.
Process by the Honey method
This coffee drying process uses the same method as the washing process, except for one detail: in the Honey process, the mucilage is not removed; instead, the coffee is dried with this substance, coating even the beans. It's important to clarify that coffee processed this way doesn't taste like honey, nor is honey used in the process. The name comes from the fact that when you touch the bean, coated with mucilage, it feels sticky like honey.
Types of Honey
There are three types of drying processes using the Honey method, called Yellow, Red and Black.
- Honey Yellow dries the fastest (eight days), receiving the most sun and giving the parchment a light yellow hue when finished drying.
- Red Honey takes a little longer to reach the optimal humidity level (15 days), and is dried in the shade to obtain its characteristic color.
- Black Honey takes longer to dry (20 days) and is covered with black plastic on beds similar to African beds. This method is the most complete of the three, with a full body and abundant flavor. It's worth noting that its color isn't black, but is slightly darker than Red Honey. Finally, it's important to know that the qualities of coffee processed using the Black Honey method make it the most expensive on the market.
You know that every time you enjoy a delicious cup of coffee , you'll remember the careful process that coffee growers put into it so that you and all of us coffee lovers can continue enjoying such an exquisite and excellent beverage.