In this video we will talk about coffee processing that refers to the methods used to prepare coffee cherries for roasting.

There are four main processing methods which are:

Natural processing: The cherries are dried with the pulp and skin intact, leading to a fruity and sweet flavour profile.
Honey processing: A method in which coffee cherries are picked and sorted, have their skins and pulps removed like other types of coffee—but are then dried without washing off the stickysweet outer layer of the fruit. This results in a milder and sweeter flavour profile.
Fullwashed processing: The cherries are thoroughly washed to remove all pulp and mucilage before drying, resulting in a cleaner, brighter, and more acidic flavour profile.
Wet hulled processing is a unique process to Indonesia, where the cherries are partially hulled while still wet and dried. This results in a heavy body and low acidity flavour profile.

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