Discover Coffee Series 1 – Processing

DISCOVER COFFEE SERIES 1— PROCESSING

This is the first set of three coffees being released in the Discover Coffee Series.

For more information on the three sets in the Discover Coffee Series, and for expected release dates please reference our BLOG.

See details about this set below:

**Please Note: All coffees were roasterd on 19/10/2022. As well, due to this being a premium coffee we only offering this as a Wholebean offering. **

• Different processing methods: Natural, Washed and Anaerobic
• Same country: Ethiopia
• Same Arabica description: ‘Heirloom’’

We chose Processing as a place to start as this is without doubt the biggest influence on cup profile and the taste difference should be easy enough for all to get. All coffee cherries as picked off a tree must undergo some form of hulling, fermentation and drying to produce the raw coffee bean in a state which can be roasted. 3 basic ways to do this are washed, natural or anaerobic. Often the choice of processing depends on the facilities present at the processing plant, for instance, large drying patios required for naturally processed coffee might not be available on the steep hillside of a farm in Guatemala, or volumes of water required for washing might not be available at a processing plant in Ethiopia.

1. Washed:

• In this process the raw coffee cherry goes through a washing process to soften up, ferment and remove the bean where it is then dried.
• Coffees tend to exhibit lighter notes, floral tones, more refined acidity and a lighter body.
• For more details on this Discover Coffee Series process you can watch this quick video by Cafe Imports, CLICK HERE
• The coffee we selected for this is Banko Gotiti. How did you find it?
• We got notes of Jasmine, Apricot, Orange Blossom
• Cupping score of 87

2. Natural:

• In this process the raw coffee bean stays within the cherry where the fermentation takes place, until it is dried.
• Coffees tend to exhibit deeper, sweeter notes with more body than acidity. Depending on origin ranging from chocolate to stewed fruit.
• For more details on this Discover Coffee Series process you can watch this quick video by Cafe Imports, CLICK HERE
• The coffee we selected for this is Kabira.
• To us this coffee tastes of Toffee, Peach, Blackberry.
• Cupping score of 87

3. Anaerobic:

• In this process the raw coffee cherry is fully submerged in water and deprived of oxygen, softened where the bean is then removed before drying.
• Relatively new processing technique with still a lot of variety. Tends toward a huge uplift in the range of flavours with explosive notes compared to washed or naturals. Massive acidity, sometimes verging on sour like a sour IPA.
• For more details on this Discover Coffee Series process you can watch this quick video by Nordic Approach, CLICK HERE
• The coffee we selected for this is Hambela Wamena.
• In the cup this coffee tastes of Currant, Hibiscus, Tangerine.
• Cupping score of 90