FREE delivery over £18
FREE delivery over £18
FREE delivery over £18
FREE delivery over £18
The process of preparing coffee beans involves several stages before they’re ready for you to enjoy at home. First, the cherries are carefully picked when they’ve reached peak ripeness, either by hand or with mechanical methods, ensuring the best possible flavour. After harvesting, the cherries undergo depulping, where the outer skin is removed, either mechanically or through fermentation to loosen the pulp. Depending on the processing method, the beans may then go through a fermentation stage, followed by washing to eliminate any leftover pulp. Finally, the beans are spread out to dry, completing the preparation process before they’re ready for roasting.
After the coffee beans have dried, the outer parchment layer, or “hull,” is removed through a process called hulling, exposing the green coffee beans inside. The beans are then graded according to strict quality standards set by the speciality coffee industry, with factors such as size, shape, colour, and density carefully examined during quality control. Once graded, the beans are ready for export, either to brokers or directly to roasteries. At this stage, there are several types of beans available for selection, depending on the desired characteristics and destination.
Also known as wet-processed coffee, washed coffee is a method in which depulped beans are placed into fermentation tanks—water-filled containers—where they ferment for anywhere between 12 to 48 hours before being dried. This process is favoured for producing clean, bright, and acidic flavours in the final cup, often resulting in a coffee with a lighter body that highlights the distinct characteristics of its origin. The washed method is commonly used in regions like Central and South America, East Africa, and certain parts of Asia, where it has become a standard practice for processing coffee.
Natural processed coffee is a method of coffee processing where the coffee cherries are dried in the sun or on raised beds without removing the fruit beforehand. It is one of the oldest and simplest methods of processing coffee.
Natural processed coffee tends to have a fuller body, lower acidity, and pronounced fruit or berry notes. It is often associated with flavours like blueberry, strawberry or tropical fruit.
The honey process, also called pulped natural, is a coffee processing method that blends aspects of both dry and wet techniques. Originating in Central America, it is now widely practised in countries like Costa Rica, Nicaragua, and Brazil. In this method, the cherry’s outer skin is removed, but a portion of the sticky mucilage remains on the bean as it dries, which imparts a distinct flavour profile.
Honey-processed coffee is known for its balance of sweetness and cleanliness. It offers vibrant acidity, smooth body, and fruity notes, often with a honey-like sweetness. The process can vary, with different types of honey, such as white, yellow, and red honey, each producing unique flavours.
This method is more sustainable than wet processing since it uses less water and allows farmers greater control over the drying process. As its popularity grows, honey-processed coffee continues to provide coffee lovers with an exciting and flavourful experience.
In anaerobic fermentation, coffee beans are processed in an oxygen-free environment to develop unique flavours. The beans are placed in sealed containers or tanks, often with water, and allowed to ferment for a specific period. The lack of oxygen encourages the growth of particular microorganisms that can significantly influence the coffee’s taste and aroma, often resulting in more complex and distinctive profiles compared to other fermentation methods.
The roast of coffee beans is determined by individual preference and is caused by varying outcomes of the coffee after it’s brewed.
A light brown colour characterises a light roast coffee and typically has a mild flavour with lower acidity compared to darker roasts. The flavour profile is more subtle, offering a smoother, less intense taste.
Medium roast coffee is roasted for a moderate amount of time, resulting in a medium brown colour. These coffees have balanced acidity and flavour, offering a well-rounded taste that isn’t too strong or too mild.
Dark roast coffee is roasted for a longer period, resulting in a rich, dark brown to almost black colour. It tends to have a more pronounced smoky flavour and higher acidity, making it a popular choice for those who enjoy a bold, robust cup.
© 2025 Christopher Montrose Limited. All rights reserved.
