Coffee Processing: Unraveling the Different Methods

Coffee processing significantly impacts the flavour and attributes of the final brew. Various techniques are employed worldwide, each offering distinct profiles:

• Washed (Wet) Process: The coffee cherry's outer skin is removed, and the beans undergo fermentation to eliminate the remaining fruit. This method yields clean, bright, and acidic coffees. Try one of our highest graded washed beans from Ethiopia: https://bkkshop.sarnies.com/products/ethiopia-sidama-ayla-bombe-g1
• Natural (Dry) Process: The whole cherries are sun-dried with the fruit intact, allowing the beans to absorb rich, fruity, and sometimes wine-like flavours. Try our Thailand Khun Lao Village, sun-dried Arabica-grade beans: https://bkkshop.sarnies.com/products/thailand-khun-lao-village-chiang-rai-arabica

• Honey (Pulped Natural) Process: After removing the skin, some of the fruit remains during drying, resulting in coffees with varying degrees of fruitiness, categorised as "white honey," "yellow honey," or "red honey" coffees. These beans come and go and appear on our specialty offerings seasonally.
• Swiss Water Process (SWP): An eco-friendly method for decaffeination, where green coffee beans are soaked in pure water to extract caffeine, preserving the original flavours without the use of chemicals. Try our decaf SWP beans from Colombia, Excelso: https://bkkshop.sarnies.com/products/colombia-excelso-decaf-swiss-water-process-swp

Each processing method unlocks a world of diverse tastes, flavour profiles and experiences. Check out our range via our online store: bkkshop.sarnies.com // sgcoffee.sarnies.com or drop by for a taste at any of our outlets!