Unveiling Coffee's Triad: Natural vs. Honey vs. Washed Process

In this blog, we bring to you relevant information about the main processing techniques happening at the farm level. You will learn about whats happening behind the scenes in the washed, natural and honey process techniques used to make coffee.

Harmony in Naturals: Natural Process

Embark on a sensory journey with natural processed coffees at COLOMBINO. Cherries, handpicked, washed and sanitized, bask in the sun or undergo fermentation with skins on, revealing diverse flavor symphonies. This ancient method relies on the fruit's intrinsic sugars, evolving with state-of-the-art techniques for an exceptional coffee experience.

Sweet Alchemy: Honey Process: Delve into the meticulous craft of honey processing. Cherries are pulped and the skins are mechanically removed, leaving mucilage intact. High sugar content enhances fermentation, resulting in a distinctive sweetness. The drying process, under ambient temperatures, intricately shapes flavor. From white to black honey, each cup is a testament to the farm's expertise.

Unveiling Nature's Sweet Symphony: Honey Processing Techniques

Embark on a journey into the heart of honey processing, where coffee beans transform into a naturally sweetened masterpiece. Crafted with precision and care, this technique showcases the artistry of cultivation.

Pulping Precision: The process commences with cherries carefully pulped, revealing the sweet, sticky mucilage — a natural treasure trove of sugars. This meticulous step sets the stage for the infusion of sweetness that defines honey-processed beans.

Mucilage Marvel: Unlike traditional methods, honey processing retains the mucilage, allowing it to cling to the beans. The high sugar content in this mucilage becomes a catalyst for an enchanting fermentation process, imparting a natural sweetness to the beans. It's a delicate dance between nature and craftsmanship.

Extended Fermentation Elegance: The prolonged drying process, conducted at ambient temperatures, grants the beans an extended period for fermentation. This not only intensifies the sweetness but also shapes the nuanced flavor profiles. The careful orchestration of this stage ensures a symphony of delightful notes in every cup.

Varietal Brilliance: Honey processing isn't a one-size-fits-all affair. From the luminous white honey to the bold black honey, each variant offers a unique spectrum of sweetness and flavor. The beans become a canvas, painted with the distinct characteristics of the fermentation process.

Elegance in Purity: Washed Process

Introducing the washed process, cherries are pulped, and the mucilage is fully removed using this technique. After pulping, beans are immersed in water, fermenting for a specific period. This method showcases the pure essence of the bean, offering a crisp acidity and clarity of flavor. The meticulous washing process ensures a clean, bright cup.

Control Points in Washed Processing

1. Fermentation Duration: The washed coffees' flavor nuances hinge on precise fermentation. The duration varies, affecting the acidity and overall profile. Shorter fermentations result in brighter, more acidic coffees, while longer durations offer a milder acidity.
2. Water Quality: The purity of water used during washing significantly impacts the coffee's taste. Clean, well-balanced water preserves the beans' integrity, creating a pristine cup.

COLOMBINO's Triumvirate of Flavor

In the heart of Pittsburgh, PA, COLOMBINO celebrates the trinity of natural, honey, and washed processes. Using other fermentation techniques like anaerobic, lactic, or carbonic maceration as well, we source directly from Colombian farmers. Whether you favor the vibrant symphony of a natural, the sweet complexity of a honey, or the pure clarity of a washed, we invite you to savor the richness in every cup.