How Coffee Processing Affects Flavor
Today I would like to tell you a little about coffee preparation at origin. There are two major (and some minor) processes to get the fresh coffee cherry to the exportable ‘green’ stage. One is called Washed and the other is called Natural or Dry process. There are also, currently, about a dozen other new preparations done with or without oxygen, with different microbes, different temperatures, and more. Mostly these processes are confined to very small quantities of from just ten to a couple of hundred pounds. We won’t be concerned with these for the moment (if ever). The Washed process
