Coffee Processing
by Keith Tomlinson, Head Peace Coffee Roaster

There are two main manners in which coffee is processed -- wet, which is the most common, and dry. Then there are combinations of the two, like semi-washed, which is how our Sumatran is processed.

The difference lies mainly in the fermenting process.

In the dry processed coffees, what happens is the coffee cherry is picked and then allowed to dry out with the coffee bean still inside, usually on tarpaulins. This can only happen in countries where there are long periods without rain. This process results in the sugars transferring from the fruit to the bean. While this mutes the acidity and brightness of the bean, in results in a deeper more complex cup of coffee with a heavy body and a rich finish.

The wet process involves the coffee bean being removed immediately from the ripe coffee cherry, in a process called de-pulping. The beans are then gathered and soaked in water removing a silver outer layer of the coffee bean. The beans are then allowed to dry out on large drying patios. The result is a cleaner, naturally bright and vibrant cup of coffee.

Typically all of our coffees, aside from the aforementioned Sumatra, are wet processed. Ethiopia is one of the countries of origin that produces both wet and dry processed coffees, and for a short time Peace Coffee will be roasting a dry processed coffee from the Sidamo region of Ethiopia.

Look to enjoy a deeper bodied, wilder sweeter cup of coffee, but not without the bright qualities we all love from a good cup of Ethiopian.

-- Keith

(Back to Headlines)