Originally posted by barlo
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There as no hard rules in coffee processing as it's a very regional process. Westerners try and make it sound like everything fits in a neat box but it doesn't and that's obvious when you are on the ground in a coffee area. I've seen 2 farmers a handful of kilometers away have different processing methods and both call it pulped natural and assume the other guy is wrong
Semi-washed and pulped natural generally (again ambiguous to generalise) will have water as part of the process prior to drying. Meil (Honey) will usually be a sticky mess of fruit drying on the parchment (hence the name) with far more flesh than a pulped natural and you can see and taste the difference in the resulting dried green beans too.
The only time that you can really compare processing methods is when it's from the same farm, the rest of the time it should be used as a general guide instead of a hard rule.


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