introduction:
After the coffee beans are picked, the coffee goes through a processing journey before being roasted, ground and prepared.
What many people don't know is that the processing method has a huge impact on the flavor .
In this article, we explain the three most popular types: washed, dried, and lactic ... in a simplified manner, suitable for every coffee lover.
1. Washed treatment:
✅ Method:
The outer husk and pulp are immediately removed, the beans are soaked in water to ferment them naturally, then washed and dried.
☕ Flavor:
- Clean, clear flavors
- High acidity and refreshing
- Excellent balance of elements
🎯 Suitable for who?
Those who prefer fruity, citrusy flavors like lemon or berry.
2. Dried treatment (Natural):
✅ Method:
The whole bean is dried, still in the shell, under the sun for a long period of time.
☕ Flavor:
- strong fruity flavors
- High sweetness
- Sometimes they exhibit "wine" or red wine flavors.
🎯 Suitable for who?
For those who love sweet, rich, layered coffee.
3. Anaerobic treatment (Anaerobic/Lactic):
✅ Method:
The beans are fermented inside closed containers without air (anaerobic environment), producing complex and unconventional flavor compounds.
☕ Flavor:
- Bold and exotic flavors
- Compound acidity
- Heavy texture and multi-flavored
🎯 Suitable for who?
Adventurers, lovers of bold experiences and unconventional flavors.
Quick comparison:
Washed:
- Clean, citrusy flavor
- More clear
- Common in Ethiopia and Colombia
Dried:
- sweet and rich flavor
- More mysterious
- Common in Brazil and Yemen
Anaerobic:
- Complex and bold flavor
- unexpected
- Common in rare strains and experimental crops
✅ Conclusion:
The processing method may be the reason why you like a particular coffee or don't feel comfortable with it.
Knowing the type of treatment helps you choose the crop that suits your taste.
Try it yourself, and write down your notes after each cup... and with time you will understand your taste better.