Picking

Even before the coffee begins to be processed, an equally important part is the collection itself. Since coffee cherries usually do not ripen on the tree at the same time, this initial step is essential for the top quality of the final product.

Machines are often used on small farms of several hundred hectares (especially in Brazil, where the plantations are mostly flat). The disadvantage is that the machines shake the ripe fruits and the trees can be significantly damaged.

Or farmers, under the guise of saving time and resources, harvest by so-called "stripping", i.e. everything is done. The harvest date is set when most of the fruits are already ripe and the whole farm is harvested at one time. The disadvantage is that both unripe and overripe coffee cherries end up in the basket. The manual and selective harvesting of only ripe fruits several times per harvest season is therefore an inseparable aspect of quality coffee.

The process of processing the fruits themselves can dramatically affect the final taste as well as the price of the coffee. It depends on the farmer himself which processing method he chooses, either based on personal preferences or the availability of water and technology. There are mainly three methods used:

Dry method

Also called natural process. This method is the oldest and most commercially used, as it does not require any extra technical equipment. It is still used today on huge plantations in Brazil or in areas such as Ethiopia where water resources are scarce.

After harvesting, the fruits are evenly spread out for drying either on the ground, asphalt or so-called "African beds", which are elevated and allow better air flow. Although this method is the least financially demanding, it still requires certain climatic conditions for the drying to take place without any problems. At regular intervals, it is necessary to turn the fruit so that it does not start to rot or mold. The dry method is considered to be of lower quality and inconsistent in the world, since fruits of different maturity are dried next to each other, which can then manifest itself during roasting if some grains are dried too much or, on the contrary, insufficiently. Depending on the weather, this process can take up to 4 weeks until the moisture in the coffee pulp gets below 12.5%. Subsequently, the beans themselves need to be peeled from the dried coffee berries.

There are many advocates who believe that the natural method has the potential to create unique flavors and fruit characteristics. Last but not least, do not forget that it is the most environmentally friendly.

Washed method

This process is more demanding, which is also reflected in the resulting price of coffee due to the need for more labor. It requires much more effort, technique and experience of the farmers themselves in practically every step. It emphasizes the grain itself inside the fruit. The goal is to remove all the pulp, including the skin, before drying and thereby highlight the variety and characteristics of the grain.

The first step – fruit selection

The collected fruits go to tanks with water where they are selected, ripe fruits sink to the bottom and unripe or otherwise damaged ones remain floating on the surface together with impurities.

The second step – separating the grains from the skin and part of the pulp

After sorting, the coffee beans are removed no later than 24 hours after harvesting the skin and part of the pulp in a peeling machine. The separated fruit is later used as fertilizer for coffee trees.

The third step – fermentation

Grains covered with the remains of the pulp are placed in fermentation tanks, which are constantly monitored. The length of controlled fermentation varies between 12-36 hours depending on many factors such as altitude or temperature. Ultimately, it depends on the experience of the farmer himself, as this part of the process offers a unique opportunity to experiment with the resulting flavor profiles of the coffee itself.

After fermentation, the grains are thoroughly washed, the pergamon remains on them and they are ready for drying, which can take up to 1-3 months depending on the climatic conditions. In general, coffee processed by the wet method is characterized by its purity and higher acidity. It can highlight the true character of the grain itself and its origin like no other method. The disadvantage is the need for a huge amount of water and equipment.

Honey method

This method is a kind of hybrid between the wet and dry methods, since it requires practically no water and the likelihood of rotting and mold formation is reduced. The grains are peeled from the fruits, but together with the remains of the sticky pulp, they are spread out for drying. The result is somewhere between the purity and acidity of wet processing and the fruity characteristics of the dry method. From the name, one might assume that processing with the honey method has something to do with the addition of honey, but this is not the case. However, many people prefer one or the other method and do not seek the compromise offered by the honey method.

In conclusion, it should be remembered that everyone's tastes are very individual and subjective. Each of us has personal preferences, the above information should help you choose the right coffee for your taste buds.